Chicken Lentil Soup

This chicken and lentil soup is the perfect dish when you’re craving something warm, nutritious and satisfying. The cozy lentil soup recipe is packed with lean protein and fiber from lentils and vegetables. Earthy spices to make it flavorful. It’s an easy one-pot meal you can prepare in under an hour, making it an ideal weeknight dinner or meal-prep option.

Chicken Lentil Soup Ingredients

• Olive oil: Olive oil is the base for sautéing the vegetables, adding a subtle richness that enhances the soup’s overall flavor while keeping it heart-healthy.
• Carrots: Chopped carrots bring the soup a natural sweetness and a vibrant pop of color. They also contribute extra vitamins and minerals, like beta-carotene.
• Onion: Onions provide a savory base for the soup, adding depth of flavor as they soften and caramelize during cooking.
• Leek: Leeks have a milder and slightly sweet flavor compared to onions, giving the soup a more delicate taste. They blend well with the other vegetables.
• Chicken: Using boneless, skinless chicken breasts keeps this soup lean and light while still providing a good source of protein.
• Garlic: Minced garlic boosts the soup’s flavor, adding a savory and aromatic kick.
• Spices: Cumin, thyme, smoked paprika, red pepper flakes, salt and pepper add complexity and warmth to the soup. Cumin and thyme offer an earthy, herbaceous flavor while smoked paprika brings a subtle smokiness and red pepper flakes add a bit of heat.
• Stock: Using chicken stock as the liquid base gives the soup depth that complements the chicken and lentils.
• Lentils: Lentils provide a creamy texture and a nutty, earthy flavor as they simmer. They’re also packed with fiber, protein and essential nutrients, making this dish a well-rounded meal.

Directions

Step 1: Saute the vegetables and chicken

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In a large Dutch oven or stockpot, heat olive oil over medium heat. Add chopped carrots, onions and leeks to the pot and cook for 7 to 10 minutes, stirring occasionally, until the vegetables are tender and softened. Stir in the cubed chicken breast and cook until the chicken is browned on all sides and no longer pink in the center, for four to five minutes.

Step 2: Add the spices and stock

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Once the chicken is browned, add the minced garlic, salt, cumin, thyme, pepper, smoked paprika and red pepper flakes to the pot. Cook for a minute, just until the garlic becomes fragrant. Be careful not to burn it. Pour in the chicken stock and bring the soup to a gentle simmer. Stir in the lentils, ensuring they are evenly distributed in the broth.

Step 3: Cook the lentils

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Cover the pot and let the soup simmer on low heat for 25 to 30 minutes, stirring occasionally until the lentils have softened and absorbed some of the broth. If the soup thickens too much, you can add a bit more stock or water to reach your desired consistency.

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Chicken Lentil Soup Variations

• Add more vegetables: For extra nutrition and texture, add diced celery, spinach or zucchini during the sautéing stage. This adds even more flavor and increases the soup’s nutrients.
• Spice it up: Increase the amount of crushed red pepper flakes or add a dash of cayenne pepper for a spiced up healthy soup.
• Swap the protein: You can easily replace the chicken with turkey, seitan or chicken sausage to change up the flavor while keeping the soup hearty.
• Instant soup: Use the Instant Pot to cook chicken and lentil soup even faster.

How to Store Chicken Lentil Soup

Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat on the stovetop or microwave until warmed through.

Can you freeze chicken and lentil soup?

This soup freezes wonderfully. Let the soup cool completely, and then transfer it to a freezer-safe container or portion it into individual containers. Freeze for up to three months. Thaw it overnight in the refrigerator before reheating.

Can you make chicken lentil soup ahead of time?

You can make this soup a day ahead of time to allow the flavors to develop even more as it sits. Store it in the fridge and reheat when ready to serve.

Chicken and Lentil Soup Tips

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Can I make chicken lentil soup in a slow cooker?

To make it in a slow cooker, saute the vegetables and chicken in a pan and then transfer them to the slow cooker. Add the stock, lentils and seasonings and cook on low for six to eight hours, or on high for three to four hours.

What kind of lentils are best for soup?

Brown or green lentils work best for this soup because they hold their shape after cooking. Red lentils tend to break down and become mushy. They are less ideal for this recipe.

Can I use chicken thighs instead of chicken breasts?

Chicken thighs are a great alternative to chicken breasts. They tend to be juicier and have a richer flavor, which can enhance the soup’s overall taste. Adjust the cooking time as needed to ensure they’re cooked through.