Chicken lentil soup is the kind of dinner I turn to when the weather cools and I want something filling without a lot of fuss.
This chicken lentil soup recipe brings tender shredded chicken, earthy lentils, and a simple vegetable base together in one pot.
I first made it on a gray Sunday when my fridge held a few chicken thighs and a bag of lentils I had completely forgotten about.
An hour later, the whole house smelled like garlic, cumin, and thyme, and everyone asked for seconds.
It is a thick, nourishing soup that feels like chicken noodle’s heartier cousin, with plenty of protein and fiber in every bowl.
If you enjoy brothy chicken soups with leafy greens, my chicken kale soup is a great companion recipe to keep in your rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 8 servings (about 1 1/2 cups each) |
| Difficulty Level | Easy |
Why You’ll Love This Chicken Lentil Soup Recipe
This soup is a complete meal in a bowl, with juicy chicken, tender lentils, and vegetables simmered in a savory, lightly spiced broth.
It is also forgiving, budget friendly, and perfect for making ahead.
- One pot dinner: Everything cooks in a single Dutch oven, so cleanup is quick.
- Packed with protein and fiber: Chicken and lentils make every bowl filling and satisfying.
- No soaking required: Brown or green lentils go straight into the pot after a quick rinse.
- Budget friendly: Lentils, carrots, celery, and onions are some of the most affordable ingredients in the grocery store.
- Great for meal prep: The flavor deepens overnight, and the soup freezes beautifully.
- Easy to customize: Swap the greens, change the spices, or make it spicier to suit your family.
You might also enjoy: Butternut Squash Lentil Soup
Ingredients
Everything in this soup comes from the pantry, the produce drawer, or the freezer, so you can shop in one quick trip.
If you like warm spices in a chicken soup, the same sear-then-simmer method shows up in my chicken curry soup.
- 1 pound boneless, skinless chicken thighs (about 4 thighs)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 1/2 cups dried green or brown lentils, rinsed and sorted
- 8 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 bay leaves
- 3 cups fresh baby spinach
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1/4 cup chopped fresh parsley
Kitchen Equipment Needed
You do not need anything fancy to make this soup, but a heavy pot makes a real difference in how evenly the chicken browns and the lentils cook.
Here is what I reach for every time.
- Large Dutch oven or heavy-bottomed pot (6 quarts or larger)
- Sharp chef’s knife
- Sturdy cutting board
- Fine-mesh strainer for rinsing the lentils
- Instant-read thermometer to confirm the chicken is cooked through
- Hand citrus juicer for the lemon juice
- Tongs and a wooden spoon
- Two forks for shredding the chicken
- Ladle for serving
Read Also: Red Lentil Soup Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of making soups in my own kitchen.
Each one solves a small problem that can hold a good pot of soup back, and the lentils pair well with my classic lentil soup too.
1. Lodge Enameled Cast Iron Dutch Oven
I reach for an enameled Dutch oven whenever I make soup because it holds steady heat and browns chicken beautifully without scorching the bottom.
The heavy lid also keeps a gentle simmer going, which is exactly what lentils like.
It is an investment, but it will serve you for decades.
2. French Green Lentils (Le Puy Style)
If you want lentils that stay firm and peppery instead of turning mushy, French green lentils are my top pick.
They hold their shape through a long simmer, so every spoonful has a pleasant bite. They also reheat well for leftovers.
3. Better Than Bouillon Roasted Chicken Base
A good broth is the backbone of this soup, and a concentrated chicken base gives you deep, roasted flavor without simmering bones for hours.
Stir it into hot water, and you can control the saltiness far better than with many boxed broths. I keep a jar in my fridge at all times.
4. ThermoPro Digital Instant-Read Thermometer
Chicken thighs are very forgiving, but a quick temperature check takes the guesswork out of the process.
A fast digital thermometer tells you in seconds when the chicken has reached a safe 165°F.
It is also handy for roasts, baked goods, and frying.
Step-by-Step Instructions: How to Make Chicken Lentil Soup
1. Prep the Ingredients
- Rinse the lentils in a fine-mesh strainer under cold running water for about 30 seconds, then pick through them and remove any tiny stones or shriveled lentils.
- Dice the onion, carrots, and celery into pieces about 1/2 inch wide so they cook at the same pace.
- Mince the garlic and set it aside in a small bowl so it is ready to go when you need it.
- Chop the parsley, juice the lemon, and measure out the spinach, then set them aside for the finishing step.
- Pat the chicken thighs dry with paper towels, which helps them brown instead of steam.
2. Season and Sear the Chicken
- Sprinkle the chicken thighs on both sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
- Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat until it shimmers.
- Add the chicken in a single layer and cook for 3 to 4 minutes per side, until golden brown.
- Transfer the chicken to a plate and keep any juices that collect on it, since you will add them back later.
- Do not worry if the chicken is not cooked through yet, because it will finish cooking in the soup.
3. Build the Vegetable Base
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot.
- Add the diced onion, carrots, and celery, and stir to coat them in the oil and the browned bits on the bottom.
- Cook for 6 to 8 minutes, stirring often, until the onion turns soft and translucent.
- Scrape the bottom of the pot with a wooden spoon as the vegetables release moisture, because those browned bits add loads of flavor.
4. Toast the Garlic, Tomato Paste, and Spices
- Push the vegetables to the sides of the pot and stir in the minced garlic, tomato paste, cumin, thyme, and smoked paprika.
- Cook for about 1 minute, stirring constantly, until the tomato paste darkens slightly and the spices smell fragrant.
- Lower the heat if anything begins to stick or scorch, since burnt garlic can taste bitter.
5. Add the Lentils, Broth, and Chicken
- Stir in the rinsed lentils so they are coated with the spiced vegetables.
- Pour in the chicken broth and the can of diced tomatoes with their juices, then drop in the bay leaves.
- Nestle the seared chicken thighs into the liquid and pour in any juices from the plate.
- Raise the heat to high and bring the soup to a boil.
6. Simmer Until Tender
- Reduce the heat to low so the soup simmers gently, then partially cover the pot with the lid.
- Simmer for 30 to 35 minutes, stirring once or twice, until the lentils are tender but still hold their shape.
- Check that the chicken has reached an internal temperature of at least 165°F with an instant-read thermometer.
- Add a splash of hot water or extra broth if the soup looks too thick, because lentils keep absorbing liquid as they cook.
7. Shred the Chicken and Finish the Soup
- Remove the bay leaves and discard them.
- Lift the chicken onto a cutting board and shred it with two forks into bite-size pieces.
- Return the shredded chicken to the pot and stir well.
- Add the baby spinach and let it wilt into the hot soup for 2 to 3 minutes.
8. Taste, Adjust, and Serve
- Stir in the lemon juice, the remaining 1/2 teaspoon of kosher salt, and the remaining 1/4 teaspoon of black pepper.
- Taste the soup and add a little more salt or lemon juice if it needs a brighter finish.
- Ladle the soup into warm bowls and sprinkle each serving with fresh parsley.
- Serve right away while it is steaming hot.
Another favorite: Chicken Barley Soup
Tips for The Best Chicken Lentil Soup
A few small habits turn a good pot of lentil soup into a great one.
I also use these same ideas in my Moroccan harira soup, which is another lentil-friendly favorite.
- Choose the right lentils: Green or brown lentils keep their shape, while red lentils break down and make a thicker, softer soup.
- Rinse and sort every time: A quick rinse removes dust and any tiny stones that sometimes hide in dried lentils.
- Brown the chicken first: Searing builds a deeper flavor and leaves tasty browned bits in the pot.
- Salt in stages: Season the chicken, then finish the soup at the end, because broth and tomato paste already add salt.
- Add the acid last: Lemon juice brightens the soup beautifully, but acid added too early can keep lentils from softening.
- Keep the simmer gentle: A rolling boil can break the lentils apart and make the chicken tough.
- Check the thickness: Lentil soup thickens as it sits, so keep extra broth nearby to loosen it.
- Use fresh herbs: Parsley and lemon at the end make the whole pot taste lively.
Serving Suggestions
This soup is hearty enough to stand on its own, but a few simple sides make it feel like a full spread.
Warm bread for dunking is my favorite, and a crisp salad adds a fresh contrast.
- Serve with warm, crusty bread or toasted pita for soaking up the broth.
- Pair with a bowl of Greek cucumber salad for something cool and crunchy.
- Spoon over a scoop of fluffy white rice for an extra filling dinner.
- Top each bowl with a drizzle of good olive oil and a squeeze of fresh lemon.
- Add a dollop of plain Greek yogurt for a creamy, tangy finish.
- Sprinkle with red pepper flakes if you like a little heat.
Another favorite: Cornbread Biscuits
Variations of Chicken Lentil Soup
Once you have the classic version down, it is easy to change the flavors to match your mood.
If you love hands-off cooking, my crockpot lentil sweet potato stew shows how well lentils work in a slow cooker.
- Creamy version: Blend about 2 cups of the finished soup and stir it back into the pot for a thicker, silkier texture.
- Spicy version: Add 1/2 teaspoon of cayenne pepper or a pinch of red pepper flakes with the other spices.
- Mediterranean version: Swap the thyme for dried oregano and finish with fresh dill and extra lemon.
- Greens swap: Use chopped kale or Swiss chard instead of spinach, and add them 5 minutes earlier.
- Rotisserie shortcut: Skip the searing step and stir in 3 cups of shredded rotisserie chicken during the last 10 minutes.
- Chicken breast version: Use boneless chicken breasts and simmer just until they reach 165°F so they stay tender.
- Potato version: Add 1 diced Yukon Gold potato with the lentils for an even heartier soup.
Storage and Reheating
This soup keeps beautifully, and many people find it tastes even better the next day.
Let it cool for no more than 2 hours before storing it.
- Refrigerator: Store in an airtight container for up to 5 days. I like using glass food storage containers because they do not stain or hold onto odors.
- Freezer: Freeze in portions for up to 3 months. Souper Cubes freezer trays make it easy to pop out single servings.
- Thawing: Move frozen soup to the refrigerator overnight before reheating.
- Stovetop reheating: Warm over medium-low heat, stirring often, and add a splash of broth or water to loosen it.
- Microwave reheating: Heat single portions in a covered bowl for 2 to 3 minutes, stirring halfway.
- Fresh finish: Add a squeeze of lemon and fresh parsley after reheating to wake up the flavors.
Read Also: Lentil Stew Recipe
Nutritional Facts
These are approximate values per serving, based on 8 servings of about 1 1/2 cups each.
For a lighter, bean-and-greens option, I also love my white bean and kale soup.
- Calories: About 255
- Protein: About 20 grams
- Carbohydrates: About 28 grams
- Fiber: About 10 grams
- Fat: About 7 grams
- Sodium: About 650 milligrams
Nutrition values are estimates and will vary with the brands you use.
Health Benefits of Key Ingredients
Every ingredient in this soup earns its place in the pot.
Together they create a balanced meal with protein, fiber, and a good range of vitamins and minerals.
- Lentils: A great source of plant-based protein, fiber, folate, and iron, which makes them very filling.
- Chicken thighs: Provide complete protein, along with B vitamins and zinc.
- Carrots: Rich in beta carotene, which your body converts to vitamin A.
- Garlic and onion: Add flavor with very few calories and contribute helpful plant compounds.
- Tomatoes: Bring vitamin C and lycopene to the broth.
- Spinach and lemon: Spinach adds iron and vitamin K, and the vitamin C in lemon helps your body absorb the iron from lentils and greens.
For another fiber-rich option, try: Lentil Chili
FAQs About Chicken Lentil Soup
1. Can I use red lentils instead of green or brown lentils?
Yes, but the texture will change. Red lentils cook in about 15 to 20 minutes and break down into a thicker, creamier soup.
If you go this route, add them to the pot later so they do not turn to mush.
2. Can I use chicken breasts instead of chicken thighs?
You can, and the soup will still be delicious. Chicken breasts are leaner, so simmer them just until they reach 165°F and shred them right away.
Thighs stay juicier and more forgiving, which is why I prefer them.
3. Do I need to soak the lentils first?
No soaking is needed for green or brown lentils. A good rinse and a quick pick-through is all they require.
They will turn tender in about 30 to 35 minutes of gentle simmering.
4. Why are my lentils still hard after simmering?
Old lentils, hard water, and acidic ingredients can all slow down cooking.
Simply keep simmering and add a little more broth until they soften.
Wait to add the lemon juice until the very end, since acid can make lentils stubborn.
5. Can I make this soup in a slow cooker or Instant Pot?
Yes, both work well. For a slow cooker, combine everything except the spinach, lemon, and parsley and cook on low for 6 to 7 hours, then shred the chicken and finish the soup.
For an Instant Pot, pressure cook on high for about 15 to 18 minutes and let the pressure release naturally.
If you want a lighter noodle-style soup afterward, my classic chicken soup is another cozy choice.
Chicken Lentil Soup
Ingredients
- 1 pound boneless, skinless chicken thighs about 4 thighs; 450g
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon black pepper divided
- 2 tablespoons extra virgin olive oil divided
- 1 large yellow onion diced
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 1/2 cups dried green or brown lentils rinsed and sorted; about 300g
- 8 cups low-sodium chicken broth about 1.9 liters
- 1 can diced tomatoes 14.5 ounces or 410g, undrained
- 2 bay leaves
- 3 cups fresh baby spinach about 90g
- 3 tablespoons fresh lemon juice about 1 large lemon
- 1/4 cup chopped fresh parsley
Equipment
- Large Dutch oven or heavy-bottomed pot 6 quarts or larger
- Sharp chef’s knife
- Sturdy cutting board
- Fine-mesh strainer for rinsing the lentils
- Instant-read thermometer to confirm the chicken is cooked through
- Hand citrus juicer for the lemon juice
- Tongs and a wooden spoon
- Two forks for shredding the chicken
- Ladle for serving
Method
- Rinse the lentils under cold water for 30 seconds and pick out any stones. Dice the onion, carrots, and celery into 1/2-inch pieces, mince the garlic, chop the parsley, juice the lemon, and pat the chicken thighs dry.
- Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat and sear the chicken for 3 to 4 minutes per side until golden brown. Transfer to a plate, keeping any juices.
- Reduce heat to medium and add the remaining olive oil, onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often and scraping up browned bits, until the onion is soft and translucent.
- Push the vegetables to the sides and stir in the garlic, tomato paste, cumin, thyme, and smoked paprika. Cook for about 1 minute, stirring constantly, until darkened and fragrant.
- Stir in the lentils, then pour in the broth and diced tomatoes with their juices. Add the bay leaves, nestle the chicken into the liquid with any juices, and bring to a boil.
- Reduce heat to low, partially cover, and simmer for 30 to 35 minutes until the lentils are tender but still hold their shape and the chicken reaches 165°F. Add hot water or broth if too thick.
- Discard the bay leaves, lift the chicken onto a cutting board, and shred it with two forks. Return the shredded chicken to the pot and stir in the baby spinach until wilted, about 2 to 3 minutes.
- Stir in the lemon juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Taste and adjust with more salt or lemon juice, then ladle into warm bowls and sprinkle with fresh parsley.
Nutrition
Notes
- Choose green or brown lentils for a soup that holds its shape; red lentils break down and make a thicker, softer soup.
- Always rinse and sort dried lentils to remove dust and any tiny stones.
- Sear the chicken first to build deeper flavor and leave tasty browned bits in the pot.
- Salt in stages: season the chicken, then finish the soup at the end since broth and tomato paste already add salt.
- Add the lemon juice last, as acid added too early can keep lentils from softening.
- Keep the simmer gentle; a rolling boil can break the lentils apart and make the chicken tough.
- Lentil soup thickens as it sits, so keep extra broth nearby to loosen leftovers.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze in portions for up to 3 months.
- For a slow cooker, combine everything except the spinach, lemon, and parsley and cook on low for 6 to 7 hours, then shred the chicken and finish.
- For an Instant Pot, pressure cook on high for about 15 to 18 minutes and let the pressure release naturally.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chicken lentil soup recipe is proof that simple ingredients can make a deeply comforting dinner.
It is hearty, bright, and flexible enough to fit into almost any week.
I hope it becomes a regular in your kitchen the way it has in mine.
Give it a try this week, and let me know how it turned out in the comments below.
If you loved it, share it with a friend or save it for your next chilly evening.
Recommended:
- Chicken Poblano Soup Recipe
- Chicken Fajita Soup Recipe
- Chicken Florentine Soup Recipe
- Lemon Chicken Orzo Soup Recipe
- Lentil Shepherd’s Pie Recipe
