Wellness for the Family: Slow Cooker Thai Chicken, Lemon Lentil Soups

Savory soups for a cold winter’s day.

We’re celebrating National Soup Month with some healthy soups that can keep that winter chill away. Check out these recipes from Registered Dietitian Grace Derocha, with .

Slow Cooker Chicken Thai Soup

 Ingredients

• 2 tablespoons red curry paste
• 2 12 ounce cans of coconut milk
• 2 cups chicken stock
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut butter
• 1 1/2 pounds chicken breasts cut into 1 1/2 inch pieces
• 1 red bell pepper seeded and sliced into 1/4 inch slices
• 1 onion thinly sliced
• 1 heaping tablespoon fresh ginger minced
• 1 cup frozen peas thawed
• 1 tablespoon lime juice
• cilantro for garnish

Instructions

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro garnish. Enjoy!

Slow Cooker Lemon Lentil Soup

Ingredients

• 6 carrots diced
• 1 large onion diced
• 4 cloves garlic minced
• 1 yellow pepper chopped
• 1/8 teaspoon cayenne pepper
• 3 cups red lentils
• 6 cups chicken broth
• 1 cup water
• 1-1/2 teaspoons salt
• Zest and juice of one lemon
• 1 tablespoon fresh rosemary chopped

Instructions

1. In a six quart slow cooker, add all ingredients EXCEPT lemon zest and juice and rosemary.
2. Cook on low for 6 hours.
3. Stir in lemon zest, juice and rosemary.
4. Salt and pepper to taste. Enjoy!

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