Crockpot Corn and Lentil Soup

1-1/2 lb Chicken thighs, boneless & skinless
1-1/2 cups dried Lentils
1 large Onion, chopped
3 Celery ribs, sliced
2 Tbsp Tomato paste
1 tsp Turmeric
3/4 tsp Cinnamon
7 cups Chicken broth
1 cup Corn kernels, cooked
2 Tbsp Lemon juice

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. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. Remove thighs and cut into bite size pieces. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot. Makes 8 servings.

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