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Chicken Lentil Soup

A cheap, filling, and easy-to-make chicken lentil soup that is perfect for cold nights. Hearty and satisfying, this soup is a weeknight staple that can be customized with added veggies or spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 cup dried lentils, rinsed Rinsing is important to avoid grit
  • 4 cups chicken broth Use low-sodium if preferred
  • 2 cups cooked chicken, shredded Rotisserie chicken works well
  • 1 cup diced tomatoes Canned or fresh
  • 2 cups chopped kale or spinach Add greens at the end
Optional Add-Ins
  • 1/2 teaspoon chili powder For heat
  • 1 leaf bay leaf For depth
  • 1 cup corn For sweetness
  • 1/2 cup coconut milk For creaminess
  • 1 squeeze fresh lemon juice Before serving

Method
 

Preparation
  1. Warm the olive oil in a large pot over medium heat until it shimmers slightly.
  2. Add the chopped onion, diced carrots, and diced celery. Let them cook for about five minutes, stirring occasionally, until they soften and smell fragrant.
Add Spices and Chicken
  1. Stir in the minced garlic, cumin, smoked paprika, thyme, and black pepper. Cook for about a minute until the spices smell toasty.
  2. Add the shredded chicken and stir to pick up the flavor.
Combine Lentils and Broth
  1. Pour in the rinsed lentils along with the chicken broth. Stir to combine.
  2. Bring to a boil over medium-high heat, then lower to a gentle simmer.
Simmer
  1. Cover the pot partially and let it simmer for 25 to 30 minutes, stirring occasionally.
  2. Check a lentil around the 25-minute mark to ensure it is tender.
Finish and Serve
  1. Stir in the diced tomatoes and chopped kale or spinach. Cook for another 5 to 10 minutes until everything is heated through.
  2. Ladle into bowls, top with fresh parsley, and add a squeeze of lemon juice before eating.

Notes

This soup stores well in the fridge for 3 to 4 days and freezes beautifully for up to 3 months. Leave out the greens if freezing, adding them fresh when reheating.