Chicken Lentil Soup (Printable Version)
Wholesome soup with chicken, lentils, and colorful vegetables for a cozy, satisfying bowl.
# Ingredients:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
2 carrots, diced
04 -
2 celery stalks, diced
05 -
3 garlic cloves, minced
06 -
1 teaspoon ground cumin
07 -
1 teaspoon ground coriander
08 -
1/2 teaspoon turmeric
09 -
1 cup dried green or brown lentils
10 -
6 cups chicken broth
11 -
2 cups cooked chicken, shredded
12 -
1 bay leaf
13 -
Salt and pepper, to taste
→ Garnish
14 -
Fresh dill or parsley, chopped
15 -
Lemon wedges (optional)
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened.
02 -
Stir in minced garlic, ground cumin, coriander, and turmeric. Cook for 1 minute until fragrant, stirring constantly.
03 -
Add lentils, chicken broth, shredded chicken, and bay leaf. Stir well and bring to a boil.
04 -
Reduce heat to low and simmer uncovered for 30–40 minutes, or until lentils are tender. Stir occasionally.
05 -
Season with salt and pepper to taste. Add extra broth or water if needed to adjust consistency.
06 -
Discard bay leaf. Serve hot, topped with fresh dill or parsley. Add lemon wedges on the side if desired.
# Notes:
01 -
Sauté vegetables over medium heat to build depth of flavor without burning.
02 -
If using canned lentils, add during the last 10–15 minutes of simmering to avoid overcooking.
03 -
Leftover soup can be refrigerated in an airtight container for up to 4 days.
04 -
Spinach, kale, or diced potatoes may be added during simmering for additional nutrients.