Nourishing Chicken Lentil Soup
, Updated Oct 29, 2024
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This nourishing Chicken Lentil soup recipe is packed with protein, fiber, and vegetables. Hearty, warming and absolutely delicious – the perfect healthy comfort food! Make a big batch and thank me later 😉
Soup season is (nearly) upon us and I am beyond glad! There’s nothing I love more than a big bowl of soup when the weather starts to turn. It’s the one thing I turn to whenever I am feeling a little run down and in dire need of good food to keep me going.
This hearty spiced chicken lentil soup ticks all the boxes – it’s deliciously filling, easy to throw together and packed with vegetables, protein and fiber.
Just what’s in order when you want to eat healthily but haven’t got time to cook – simply make a big batch and freeze it so you always have something tasty and nutritious on standby!
This recipe straddles the stew and soup divide – the red lentils give it a lot of body as they melt into the broth, making the soup thick and hearty. The chicken meanwhile simply poaches in the liquid as the soup simmers away so everything cooks together.
Chicken Lentil Soup Ingredients
- Lentils: red lentils or split red lentils are the backbone of the soup. Make sure to give them a good rinse before using.
- Chicken: I usually use chicken breasts but boneless skinless chicken thighs are also perfect for this soup. Just make sure to trim any fatty bits first.
- Chicken Broth: low sodium chicken broth or better yet homemade chicken stock are both great options. I also use Knorr chicken stockpots or chicken bouillon stock cubes in a pinch.
- Tomato paste or purée: this adds color and flavor. You can also add some fresh chopped tomatoes if you like.
- Carrots, celery and onion: (what the Italians call soffritto) are the trio of usual suspects I use in most of my soups and stews.
- Potatoes: I used one sweet and two regular potatoes.
- Spices: banish the bland with a mix of warming spices like turmeric, cumin, paprika, garlic powder and mild curry powder.
- You will also need: olive oil, salt and freshly ground pepper plus chili flakes and cilantro to garnish.
How to make Chicken Lentil Soup
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Heat the olive oil in a large pot (I used my GreenPan Dutch Oven). Add the onion, celery, carrots and chopped potatoes and sauté over medium-high heat, stirring, for five minutes. Stir in the spices and seasoning followed by the tomato paste.
Stir in the chicken broth and lentils and bring to a simmer.
Add the chicken breasts, partially cover the pot and simmer for about 30 minutes or until the vegetables are tender and chicken is cooked through.
Use tongs to remove the chicken from the broth. Slice or shred the chicken.
Use an immersion blender to partially blend the soup. Add the diced chicken back into the pot and have a taste to see if you need to adjust the seasoning.
Serve garnished with chopped cilantro, chili flakes and ground pepper with a slice of my easy pumpkin bread. Absolutely heavenly!
Recipe notes and tips
- You can vary the vegetables to suit your taste and what’s in season. I love to add butternut squash or pumpkin to this soup. You can also add a little spinach just before serving so that it wilts in the hot soup.
- This soup is quite thick, especially if you blend some of it. If you prefer a more soupy soup, you can skip the blending and add a bit more broth or some hot water.
- Use leftover rotisserie chicken or leftover roast chicken instead of poaching the chicken if you like.
- You can easily make this soup vegan by replacing the broth with vegetable stock and leaving out the chicken. It’s just as tasty, I promise.
Storing and freezing
You can store leftovers in an airtight container in the fridge for up to three days. Thin the soup with a little hot water when reheating in a saucepan or the microwave.
You can also freeze the soup, in portions, for up to three months. Thaw overnight in the fridge and and reheat the following day.
Related recipes
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Nourishing Spiced Chicken Lentil Soup
Video
Equipment
Ingredients
- 2 tbsp olive oil
- 1 onion finely diced
- 2 carrots diced
- 2 ribs celery finely diced
- 2 medium golden potatoes peeled cut into small cubes
- 1 sweet potato peeled cut into small cubes
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp ground cumin
- ½ tsp mild curry powder optional
- ½ tsp garlic powder
- 2 tbsp tomato paste
- 6 cups (1420ml) chicken broth
- 1 cup (200g) dry red lentils rinsed and drained
- 2 chicken breasts cut in half lenghwise
- Finely chopped cilantro (coriander) to garnish
- Pinch dried red chili flakes to garnish
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot (I used my GreenPan Dutch Oven). Add the onion, celery, carrots and chopped potatoes and sauté over medium-high heat, stirring, for five minutes.2 tbsp olive oil, 1 onion, 2 carrots, 2 ribs celery, 2 medium golden potatoes, 1 sweet potato
- Stir in the spices and seasoning followed by the tomato paste.1 tsp salt, 1 tsp sweet paprika, 1 tsp ground cumin, ½ tsp mild curry powder, ½ tsp garlic powder, 2 tbsp tomato paste
- Stir in the chicken broth and lentils and bring to a simmer. Add the chicken breasts, partially cover the pot and simmer for 30 minutes or until the vegetables are tender and chicken is cooked through.6 cups (1420ml) chicken broth, 1 cup (200g) dry red lentils, 2 chicken breasts
- Use tongs to remove the chicken from the broth. Slice or shred the chicken.
- Use an immersion blender to partially blend the soup. Add the diced chicken back into the pot and have a taste to see if you need to adjust the seasoning.
- Serve garnished with chopped cilantro, chili flakes and ground pepper with a slice of my easy pumpkin bread. Absolutely heavenly!Finely chopped cilantro, Pinch dried red chili flakes, Salt and pepper
Notes
- You can store leftovers in an airtight container in the fridge for up to three days. Thin the soup with a little hot water when reheating in a saucepan or the microwave.
- You can also freeze the soup, in portions, for up to three months. Thaw overnight in the fridge and and reheat the following day.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
How much tomato paste?
I have added it to the recipe card, apologies for the ommission!