Crockpot Chicken Corn and Lentil Soup

• 1 1/2 pound chicken thighs, boneless, skinless boneless, skinless
• 1 1/2 cup lentils
• 1 each onions chopped
• 3 each celery stalks sliced
• 2 tablespoons tomato paste
• 1 teaspoon turmeric
• 3/4 teaspoons cinnamon
• 7 cups chicken broth
• 1 cup corn cooked
• 2 tablespoons lemon juice
• 1 x salt
• 1 x black pepper

1. Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with 1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, 3/4 teaspoon cinnamon and 7 cups chicken broth.
2. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender.
3. Remove thighs and cut into bite size pieces.
4. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste.
5. Stir well and serve hot.
6. Makes 8 servings.

chicken, lentils, onions, celery, tomato paste, turmeric, cinnamon, chicken broth, corn cooked, lemon juice, salt, black pepper

Taken from recipeland.com/recipe/v/crockpot-chicken-corn-lentil-so-1406 (may not work)