Chicken Lentil Soup
A cozy, protein-rich chicken lentil soup with aromatics, tomatoes, and a bright finish of lemon. Easy, adaptable, and freezer friendly.
Ingredients
Soup
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried thyme or 1 teaspoon fresh
- 1 cup dried brown or green lentils rinsed
- 14 oz diced tomatoes with juices or 1 cup fresh diced tomatoes
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley or cilantro for garnish
- pinch of red pepper flakes Optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook until softened and starting to color, about 6–8 minutes. Add the garlic, cumin, smoked paprika, and thyme and cook for another 30 seconds until fragrant.
- Stir in the rinsed lentils, diced tomatoes with juices, and chicken broth. Add the bay leaf and bring to a simmer. Reduce the heat, cover partially, and simmer gently for 25–30 minutes, or until lentils are tender.
- Add the shredded chicken and simmer 5–8 minutes until heated through. Season with salt, pepper, and red pepper flakes if using. Remove and discard the bay leaf.
- Turn off the heat and stir in the lemon juice. Ladle into bowls and garnish with chopped parsley. Serve warm.
Notes
- If using red lentils, reduce simmer time to 12–15 minutes as they break down faster.
- Mash a cup of cooked lentils against the pot for a creamier texture without dairy.
- This soup freezes well—portion into containers for easy lunches.
- Use rotisserie chicken to save time and add flavor.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 28gFat: 10gSaturated Fat: 2gSodium: 520mgSugar: 6g
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