Chicken Lentil Soup
This Chicken Lentil Soup is a complete meal in a bowl, combining tender shredded chicken, earthy lentils, and a simple vegetable base simmered in a savory, lightly spiced broth. It's a thick, nourishing soup that feels like chicken noodle's heartier cousin, packed with protein and fiber in every bowl. It's forgiving, budget friendly, and perfect for making ahead on a chilly evening.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1BowlCalories: 255kcalCarbohydrates: 28gProtein: 20gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 650mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 60IUVitamin C: 20mgCalcium: 8mgIron: 20mg
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