In 5- to 6-quart slow cooker, add chicken, celery, garlic, carrots, onion, chicken broth, lentils, lemon juice, paprika and 1 cup water; cover and cook on high 2½ hours or low 5 hours or until lentils are tender and internal temperature of chicken reaches 165°.
Stir kale, 1 teaspoon salt and ¼ teaspoon pepper into stew. Makes about 9 cups.
Serve stew garnished with sour cream and dill, if desired.
Chef Tip: For an easy, make-ahead dish, divide the soup into freezer-safe containers and freeze up to 3 months. Thaw the containers of soup in the refrigerator overnight, then reheat on the stovetop (or in a microwave-safe dish in microwave oven on high) until the internal temperature reaches 165°F.
Ingredients
Directions
In 5- to 6-quart slow cooker, add chicken, celery, garlic, carrots, onion, chicken broth, lentils, lemon juice, paprika and 1 cup water; cover and cook on high 2½ hours or low 5 hours or until lentils are tender and internal temperature of chicken reaches 165°.
Stir kale, 1 teaspoon salt and ¼ teaspoon pepper into stew. Makes about 9 cups.
Serve stew garnished with sour cream and dill, if desired.