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Chicken Lentil Soup

Easy Chicken Lentil Soup Recipe

Chicken lentil soup is a hearty dish made with chickenpieces, brown or green lentils, carrots, celery, onion, garlic, and warmspices. Everything cooks in chicken broth until the flavors blend. The lentilsmake the soup creamy without adding cream, while the chicken adds rich protein.This soup is known for being easy, nutritious, and perfect for cold days orsimple family meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Course: Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry brown or green lentils rinsed
  • 1 lb boneless skinless chicken breast or thighs, cubed
  • 1 medium onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 1 tbsp olive oil
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper
  • 1 tsp ground cumin
  • ½ tsp paprika
  • ¼ tsp turmeric optional, for color and depth
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 tbsp lemon juice
  • Fresh parsley for garnish

Equipment

  • Large heavy-bottom soup pot or Dutch oven
  • Sharp chef’s knife
  • Chopping board
  • Fine-mesh strainer
  • Measuring Cups and Spoons
  • Wooden Spoon or Silicone Spatula
  • Ladle
  • Small bowl for washing lentils

Method
 

  1. Sauté the base: Heat olive oil in your pot. Add onion, carrots, and celery. Stir for 4 minutes until soft. Add garlic and cook for 30 seconds.
  2. Add the chicken: Add chicken pieces. Stir until lightly browned on the outside.
  3. Season well: Add salt, pepper, cumin, paprika, and turmeric. Stir to coat everything.
  4. Add lentils and broth: Pour in the rinsed lentils. Add warm broth and a bay leaf.
  5. Bring to a boil: Turn heat to high and let the pot boil for 2 minutes.
  6. Simmer gently: Lower heat. Cover and simmer for 25–30 minutes until lentils soften.
  7. Finish with lemon: Remove bay leaf. Add lemon juice for a bright finish.
  8. Serve hot: Ladle into bowls and garnish with parsley.

Notes

To get the best texture in Chicken Lentil Soup, avoid overcooking the lentils. They should be soft but still hold their shape. If you like a thicker soup, use an immersion blender to puree a small portion, then return it to the pot. For richer flavor, use chicken thighs instead of chicken breast. And always adjust salt at the end because soups reduce and become naturally saltier.