In lieu of Emily Henderson’s “JanSTEWary”, I am excited to share with you a soup I’ve been making pretty often lately. It’s light, flavorful, and packed full of nutrients!

Here’s a little backstory: I’m known in my family as a human barometer. My seasonal allergies give me a heads up when the weather is gonna change before it actually changes because I sneeze, my eyes get puffy, and my chest gets tight (wonderful…not!). Through the years I’ve been able to pick up on these signals from my body, and as of recent, came to realize that making this soup has helped me kick, what would normally be a terrible 2 week cold, in the dust.

Using my Fagor LUX™ 6 qt. All-In-One Electric Multi-Cooker, this is how I make it:

Setting: Slow Cook on High

Time: 4 hrs. 30 min.

SERVINGS: 6

INGREDIENTS

• 1 lb. boneless, skinless chicken thighs

• 8 oz. celery, chopped

• 16 oz. carrots, chopped

• 1 cup red split lentils

• 1 large onion, chopped

• 2 tbsp. ginger, chopped

• 2 cloves garlic, chopped
  

HERBS & SPICES

• 1/2 tsp. dry rosemary

• 1/2 tsp. oregano

• 1/2 tsp. ground turmeric

• 1/2 tsp. ground paprika

• 1/2 tsp. ground cumin

• 1/2 tsp. complete seasoning (sazón completa)

• Salt and freshly cracked black pepper to taste

• 4 bay leaves

LIQUIDS & OILS

• 4 cups water

• 2 boxes of Free Range, Low Sodium Chicken Broth

• 2 tbsp. olive oil

INSTRUCTIONS

1. Combine all the ingredients, spices, liquids and oils into the multi-cooker

2. Set the multi cooker to “Slow Cook” on High

3. Set timer to 4 hrs. 30 min.

4. Once finished, remove chicken

5. Pull chicken apart using two forks, then put back

6. Serve + Enjoy!

7. BONUS: Sometimes I add chopped kale in the last 15 minutes!

   * Like a lot of soups, this recipe is better the second day.*

Hope you enjoy it!

Questions or Comments? Feel free to leave one below!

I'd love to hear how your soup came out! :D