Weight Watchers Lemony Chicken and Lentil Soup

Weight Watchers Lemony Chicken and Lentil Soup

Weight Watchers Lemony Chicken and Lentil Soup


  • 1¼ pounds skinless bone-in chicken thighs
  • 5 cups reduced-sodium chicken broth
  • 1 cup dried lentils, picked over and rinsed
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh dill or flat-leaf parsley


  1. Put the chicken, broth, lentils, onion, bell pepper, garlic, and coriander in a 5- or 6- quart slow cooker; cover and cook until the chicken and lentils are tender, 4–5 hours on high or 8–10 hours on low.
  2. Lift the chicken from the soup and set aside until cool enough to handle. Pull the chicken meat from the bones, then tear or cut the meat into bite-size pieces.
  3. Meanwhile, add the spinach, lemon zest, lemon juice, and dill to the slow cooker. Return the chicken to the pot; cover and cook on high until heated through, about 20 minutes.

See more: