Chicken Lentil Soup

This Chicken Lentil Soup is a warm hug in a bowl! It’s packed with tender chicken, hearty lentils, and lots of colorful veggies, making it both tasty and filling.

Making this soup is super easy. Just toss everything in a pot and let it simmer. Perfect for cozy nights, and leftovers are even better the next day! Who doesn’t love that?

Key Ingredients & Substitutions

• Olive Oil: This is perfect for sautéing since it adds flavor. You can swap it with vegetable oil or avocado oil if you want a milder taste.
• Onion, Carrots, and Celery: This trio is called mirepoix, and it builds a flavor base. If you don’t have these, you could use leeks for the onion, or any other root vegetable for the carrots.
• Garlic: Fresh garlic really enhances the soup’s flavor. If you’re out, garlic powder can work too—just use about 1/8 teaspoon for each clove.
• Lentils: Green or brown lentils are best for this recipe, but if you’re in a pinch, split peas might work as a substitute—just note they’ll cook faster.
• Chicken: Shredded rotisserie chicken saves time without losing flavor. Leftover cooked chicken also works great. For a vegetarian option, try using chickpeas instead!
• Herbs: Fresh dill or parsley adds a nice touch! If they aren’t available, dried herbs can also do the trick, but use them sparingly as they’re more potent.

How Can I Get the Best Flavor from My Vegetables?

Sautéing your vegetables properly is key for making a tasty soup. This step builds a rich flavor base. Here’s how to do it right:

• Use medium heat to avoid burning. If it sizzles too loudly, turn it down a notch.
• Add the diced carrots and celery with the onion so they can soften together.
• Don’t rush—5-7 minutes allows the vegetables to sweat and become tender.
• When you add garlic and spices, watch them carefully. Cook only about a minute until fragrant so they don’t burn.

How to Make Chicken Lentil Soup

Ingredients You’ll Need:

• Olive oil: 1 tablespoon
• Onion: 1 medium, diced
• Carrots: 2, diced
• Celery stalks: 2, diced
• Garlic cloves: 3, minced
• Ground cumin: 1 teaspoon
• Ground coriander: 1 teaspoon
• Turmeric: ½ teaspoon
• Dried lentils: 1 cup (green or brown)
• Chicken broth: 6 cups
• Cooked chicken: 2 cups, shredded
• Bay leaf: 1
• Salt and pepper: to taste

For Garnish:

• Fresh dill or parsley: for garnish
• Lemon wedges: optional, for serving

How Much Time Will You Need?

This Chicken Lentil Soup takes about 10 minutes to prepare and roughly 40 minutes to cook. In about 50 minutes, you’ll have a warm, hearty soup ready to enjoy!

Step-by-Step Instructions:

1. Sauté the Vegetables:

Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the diced onions, carrots, and celery. Sauté the veggies for about 5 to 7 minutes, stirring occasionally until they soften up nicely. This will give your soup a great base of flavor!

2. Add the Spices:

Next, stir in the minced garlic along with the cumin, coriander, and turmeric. Cook this mixture for an additional minute until you can smell those delicious spices. This step will really enhance the flavor of your soup.

3. Combine the Main Ingredients:

Now, it’s time to add the dried lentils, chicken broth, shredded chicken, and bay leaf to the pot. Give everything a good stir and bring the mixture to a boil. This is when all the flavors start to come together!

4. Let It Simmer:

Once your soup is boiling, turn down the heat to low and let it simmer. Cook it for about 30 to 40 minutes, or until the lentils are tender. Keep an eye on it and give it a stir now and then.

5. Season and Adjust:

When the lentils are nice and soft, season your soup with salt and pepper to taste. If it seems too thick for your liking, feel free to add a splash more broth or water until you reach your desired consistency.

6. Serve and Enjoy:

Don’t forget to remove the bay leaf before serving! Ladle the warm soup into bowls and sprinkle some fresh dill or parsley on top for a pop of color. For an extra touch of flavor, serve with lemon wedges on the side. Enjoy your comforting Chicken Lentil Soup!

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Can I Use Canned Lentils Instead of Dried?

Yes, you can use canned lentils! Just rinse and drain them before adding them to the soup. Add them in during the last 10-15 minutes of cooking to heat through since they are already cooked.

Can I Substitute the Chicken with Another Protein?

Absolutely! You can use shredded turkey, cooked sausage, or even tofu for a vegetarian option. Just make sure to adjust the cooking time as necessary, depending on your protein choice.

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm on the stove over low heat or in the microwave, stirring occasionally. If the soup thickens too much in the fridge, add a splash of chicken broth or water when reheating.

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Can I Add More Vegetables?

Yes, feel free to customize with your favorite vegetables! Spinach, kale, or diced potatoes work well and can be added during the simmering stage to ensure they cook through. Just adjust the cooking time as needed for the veggies to become tender.

Recipe FAQs

→ Can I use canned lentils instead of dried?

Yes, canned lentils are a convenient substitute. Be sure to rinse and drain them before adding during the final 10–15 minutes of simmering since they’re already cooked.

→ What vegetables go well in this soup?

In addition to onion, carrots, and celery, try adding spinach, kale, diced potatoes, or even zucchini. Just adjust simmering time based on the veggies used.

→ What’s the best way to sauté the vegetables?

Use medium heat and cook the mirepoix—onion, carrots, celery—until soft and fragrant, about 5–7 minutes. This builds the base flavor of your soup.

→ How do I store and reheat leftovers?

Store soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth if it thickens.

→ Can I make this vegetarian?

Yes! Swap the chicken for chickpeas or tofu and use vegetable broth. You’ll still get great texture and flavor with plant-based protein.

→ Do lentils need to be soaked before cooking?

No soaking is required for green or brown lentils. Just rinse them well before adding. They’ll cook fully during the 30–40 minute simmering stage.