Easy Chicken Lentil Soup: Healthy, Hearty & Simple Recipe
This Easy Chicken Lentil Soup is a cozy comfort in a bowl, perfect for busy weeknights. It combines tender chicken, fiber-rich lentils, and aromatic vegetables in a flavorful broth.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- boneless, skinless chicken thighs or breasts
- leftover rotisserie chicken (optional)
- ground chicken (optional)
- small cubes of lean stewing beef (optional)
- brown lentils
- green lentils
- red lentils (optional)
- onion
- carrots
- celery
- fresh garlic
- diced bell peppers (optional)
- zucchini (optional)
- small potato cubes (optional)
- diced tomatoes (fresh or canned, undrained)
- chicken broth
- low-sodium chicken broth
- vegetable broth (optional)
- salt
- black pepper
- bay leaf
- dried thyme
- dried oregano
- cumin
- turmeric
- fresh lemon juice
- fresh parsley or cilantro
Instructions
- Prep your ingredients by dicing the onion, carrots, and celery into small, uniform pieces. Mince the garlic and rinse the lentils under cold water until the water runs clear.
- In a large pot or Dutch oven, heat a couple of tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until they start to soften and become fragrant.
- Stir in the minced garlic and any dried spices like cumin, turmeric, thyme, and oregano. Cook for about 30 seconds to a minute until fragrant.
- Add the rinsed lentils, chicken broth, and a bay leaf to the pot. If using raw chicken, add it now. If using diced tomatoes, add them at this stage as well. Stir and bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 25-30 minutes, or until the lentils are tender and the chicken is cooked through. Shred the chicken if using raw pieces and return it to the soup.
- Remove the bay leaf, adjust seasoning as needed, and stir in a squeeze of fresh lemon juice. Garnish with fresh parsley or cilantro before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Don't rush the sautéing of the vegetables for better flavor. Toasting spices briefly enhances their flavor. Adjust the consistency with more broth or water if needed.