 |
Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 8 |
|
Not only is this recipe extremely low in fat, but it's as convenient as it is delicious. Chock-full of corn, lentils and tender chunks of chicken, the thick satisfying soup simmers to a heartwarming perfection in the slow cooker.Connie Thomas, Jensen, Utah Ingredients:
1 can (28 ounces) diced tomatoes, undrained |
2 cups reduced-fat reduced-sodium chicken broth |
2 cups cubed cooked chicken breast |
1 cup frozen corn |
2 celery ribs with leaves, chopped |
1 can (6 ounces) tomato paste |
1/4 cup dried lentils, rinsed |
1 tablespoon sugar |
1 tablespoon worcestershire sauce |
2 teaspoons dried parsley flakes |
1 teaspoon dried marjoram |
Directions:
1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Yield: 8 servings (2 quarts).
|
|