If you’re craving a bowl of something warm, satisfying, and genuinely nourishing, chicken lentil soup is a winner. It’s simple to make, packed with protein and fiber, and tastes even better the next day. This is the kind of soup that feels like a hug especially on a busy weeknight.
You don’t need fancy techniques, just a pot, basic pantry ingredients, and about an hour. Whether you’re feeding a family or meal-prepping for the week, this recipe delivers every time.
Table of contents
Table of Contents
What Makes This Special:
This soup is all about balance: tender chicken, earthy lentils, and vegetables cooked until they’re soft but not mushy. The broth gets depth from aromatics like onion, garlic, and a touch of tomato.
A hint of lemon or vinegar at the end brightens everything up. It’s hearty without being heavy, and it’s easy to customize—add greens, swap the herbs, or use leftover rotisserie chicken. You’ll love how forgiving it is.
Lentils cook directly in the pot, no soaking needed. The chicken poaches gently and stays juicy. And the whole pot builds flavor as it simmers.
ingredients
- Chicken: 1 to 1.5 pounds boneless, skinless chicken thighs (or breasts)
- Lentils: 1 cup dry brown or green lentils, rinsed
- Vegetables: 1 large onion, 2 carrots, 2 celery stalks
- Aromatics: 3–4 garlic cloves, 1 bay leaf
- Canned tomato: 1 cup crushed tomatoes or diced tomatoes
- Broth: 6 cups low-sodium chicken broth (or a mix of broth and water)
- Herbs and spices: 1 teaspoon ground cumin, 1 teaspoon smoked paprika (optional), 1 teaspoon dried thyme or Italian seasoning
- Acid: 1 lemon (for juice) or 1–2 teaspoons red wine vinegar
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
- Optional add-ins: 2 cups chopped kale or spinach, fresh parsley, red pepper flakes
Instructions
- Prep the basics. Dice the onion, carrots, and celery.Mince the garlic. Rinse the lentils in a fine-mesh sieve and pick out any debris.
- Warm the pot. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of salt.Cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes.
- Add aromatics. Stir in the garlic, cumin, smoked paprika (if using), and dried thyme. Cook for 30–60 seconds until fragrant. Don’t let the garlic brown.
- Build the base. Add the crushed or diced tomatoes and cook for 2 minutes to reduce the raw tomato taste.Stir well to coat the veggies with the spices and tomato.
- Add lentils and liquid. Pour in the chicken broth and add the bay leaf. Stir in the lentils. Bring to a gentle boil.
- Add the chicken. Nestle the chicken thighs into the pot.Reduce heat to a simmer. Cover partially and cook for 20–25 minutes, until the chicken is cooked through and lentils are tender but not falling apart.
- Shred the chicken. Transfer the cooked chicken to a cutting board. Shred with two forks into bite-size pieces.Return the chicken to the pot.
- Season and brighten. Add salt and pepper to taste. Squeeze in the juice of half a lemon (or add vinegar). Taste, then adjust with more acid or salt as needed.
- Optional greens. Stir in chopped kale or spinach and simmer 2–3 minutes until wilted.
- Finish and serve. Remove the bay leaf.Ladle into bowls and top with fresh parsley and a drizzle of olive oil if you like. Serve with crusty bread.
Comforting Chicken Lentil Soup
Ingredients
Equipment
Method
- Dice the onion, carrots, and celery. Mince the garlic. Rinse the lentils.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook 6-8 minutes until softened and lightly golden.
- Add garlic, cumin, smoked paprika, and thyme. Cook 30-60 seconds until fragrant.
- Add crushed tomatoes and cook 2 minutes.
- Pour in chicken broth and add bay leaf. Stir in lentils. Bring to a gentle boil.
- Add chicken thighs. Reduce heat to low, partially cover and simmer 20-25 minutes until chicken and lentils are cooked.
- Remove chicken, shred with two forks, then return to pot.
- Season with salt, pepper, and lemon juice. Adjust to taste.
- Stir in kale or spinach if using. Simmer 2-3 minutes until wilted.
- Remove bay leaf. Serve garnished with fresh parsley.
Notes
Keeping It Fresh
This soup stores beautifully. It actually tastes better on day two as the flavors meld.
Let it cool, then transfer to airtight containers. It keeps in the fridge for up to 4 days. For longer storage, freeze in single portions for up to 3 months.
If you’re planning to freeze, consider slightly undercooking the lentils so they hold their shape after thawing. Reheat gently on the stove with a splash of water or broth to loosen the texture. Add fresh lemon juice and parsley right before serving to bring it back to life.
Why This is Good for You
This soup offers a smart mix of protein, fiber, and micronutrients. Chicken provides lean protein that helps keep you full. Lentils bring fiber, iron, and folate, supporting energy and digestion. Vegetables add antioxidants and vitamins, while the broth hydrates and soothes.
Because it’s rich in fiber and protein, it’s satisfying without relying on cream or heavy fats. If you need lower sodium, use low-sodium broth and season gradually. For heart-friendly fats, stick with olive oil and add greens for extra potassium.
Pitfalls to Watch Out For
- Overcooking lentils: They should be tender, not mushy.Start checking at 20 minutes and adjust heat to maintain a gentle simmer.
- Tough chicken: Keep the simmer low. A hard boil can dry out the meat. Thighs are more forgiving than breasts.
- Underseasoning: Lentils need salt.Season in layers—after sautéing, after simmering, and at the end.
- Flat flavors: Don’t skip acid at the end. A squeeze of lemon or splash of vinegar wakes up the whole pot.
- Watery broth: If you want a thicker texture, simmer uncovered for an extra 5–10 minutes, or mash a few lentils against the pot.
Alternatives
- Rotisserie shortcut: Use shredded rotisserie chicken. Simmer the lentils and veggies first, then add the chicken in the last 5 minutes to warm through.
- Spice route: Swap thyme for coriander and turmeric for a brighter, earthy profile.Add a pinch of cinnamon for warmth.
- Tomato-free: Skip the tomatoes and add more broth with a splash of soy sauce or Worcestershire for depth.
- Vegetarian: Leave out the chicken. Use vegetable broth and add a can of chickpeas or diced potatoes for extra body.
- Grain boost: Stir in 1/4 cup uncooked brown rice or barley with the lentils. Add extra broth and extend cooking time until tender.
- Herb finish: Try fresh dill, cilantro, or basil at the end to change the personality of the soup.
FAQ
Do I need to soak lentils?
No soaking is necessary for brown or green lentils.
Just rinse them well. They usually cook in 20–30 minutes.
Can I use red lentils?
You can, but they break down quickly and make a thicker, creamier soup. Reduce the cooking time to about 15–20 minutes and add chicken after 5 minutes of simmering to avoid overcooking.
What cut of chicken works best?
Thighs are the most forgiving and stay tender.
Breasts work too just simmer gently and pull them out as soon as they’re cooked through to prevent dryness.
How do I thicken the soup?
Mash some of the lentils in the pot, or let it simmer uncovered for a few extra minutes. You can also stir in a tablespoon of tomato paste early on for body.
Can I make this in a slow cooker?
Yes. Add all ingredients except lemon and greens to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours.
Shred the chicken, stir in greens and lemon, and warm for 10 minutes.
What if my soup tastes bland?
Add salt first, then a squeeze of lemon or a splash of vinegar. A pinch of red pepper flakes or a drizzle of good olive oil can also lift the flavor.
Is this freezer-friendly?
Absolutely. Cool completely, portion, and freeze.
Thaw overnight in the fridge, then reheat with a little extra broth or water and finish with fresh lemon.
Can I add more vegetables?
Go for it. Zucchini, bell peppers, sweet potatoes, or a handful of peas work well. Add sturdier veggies early and delicate ones near the end.
For more recipes follow me in Facebook and Pinterest
Looking for more smart food upgrades?
Explore our antioxidant-packed matcha pancake recipe: https://cooking-inspired.com/matcha-pancakes/
And don’t forget this energizing iron-rich smoothie: https://cooking-inspired.com/iron-rich-smoothie/
Final Thoughts
Chicken lentil soup is simple, flexible, and deeply comforting.
With a few pantry staples and a pot of gentle heat, you’ll have a meal that feeds you for days. Season in layers, finish with a bright touch, and make it your own with greens or herbs. It’s the kind of recipe you’ll come back to whenever you want something warm, wholesome, and easy.
Serve it with bread or keep it plain—either way, it’s a bowl worth savoring.
