@daddydozattv: 🍲 CROCKPOT CHICKEN, LENTIL & POTATO VEGETABLE SOUP Great for 🤰 woman too!!!! Ingredients * 2½ lbs boneless, skinless chicken breast * 1½ cups dry green or brown lentils, rinsed * 3 lbs potatoes, peeled and cut into bite-size pieces * 4 carrots, sliced * 3 celery stalks, chopped * 1 large yellow onion, diced * 4–6 garlic cloves, minced * 1 can (28 oz) crushed tomatoes * 8 cups chicken broth * 2–3 cups fresh spinach * 2 tsp Italian seasoning * 1 tsp paprika * 1 tsp dried thyme * 1 tsp black pepper * 1–1½ tsp salt, or to taste * 1 bay leaf * 1–2 tbsp olive oil * Optional: ½ tsp red pepper flakes for a little heat * Optional: fresh parsley and lemon juice for serving Crockpot Directions 1. Prep the ingredients. Rinse the lentils thoroughly under cold water. Peel and cut the potatoes into bite-size chunks. Chop the carrots, celery and onion, and mince the garlic. 2. Add the vegetables to the crockpot. Put the potatoes, carrots, celery, onion and garlic into the bottom of the crockpot. 3. Add the lentils. Pour the rinsed dry lentils over the vegetables and spread them out evenly. 4. Add the chicken. Place the 2½ lbs of chicken breasts directly on top of the lentils and vegetables. You can leave the breasts whole because they will be shredded later. 5. Add the tomatoes and broth. Pour in the crushed tomatoes and 8 cups of chicken broth. Make sure the chicken is mostly submerged in the liquid. 6. Season everything. Add the Italian seasoning, paprika, thyme, black pepper, salt, bay leaf and optional red pepper flakes. Drizzle the olive oil over the top. 7. Cook. Cover and cook on LOW for about 6–7 hours, or until the chicken reaches 165°F internally and the lentils and potatoes are completely tender. 8. Shred the chicken. Remove the cooked chicken breasts and place them on a plate or cutting board. Shred the chicken with two forks, then return all of the shredded chicken to the crockpot. 9. Add the spinach. Stir in the fresh spinach. Cover the crockpot again and let it cook for approximately 5–10 minutes, just until the spinach wilts. 10. Check the consistency. Stir the entire soup together. If it’s thicker than you want, add a little extra chicken broth until you reach your preferred consistency. 11. Taste and adjust. Remove the bay leaf. Taste the soup and add more salt, pepper or Italian seasoning if needed. 12. Finish and serve. For extra flavor, squeeze a little fresh lemon juice over your bowl and top with fresh parsley if desired. 🔥 Serving: Approximately 6–8 hearty adult servings, depending on serving size. 💪 Estimated macros per hearty serving: Calories: ~575 Protein: ~58g Carbs: ~80g Fat: ~10g Fiber: ~16g ❄️ Storage: Refrigerate leftovers in sealed containers for up to 4 days. The soup can also be frozen for longer storage. #foryoupage #fyp #viral #health #food

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Wednesday 16 September 2026 22:53:51 GMT