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Easy Chicken Lentil Soup

Easy Chicken Lentil Soup That Warms Your Soul in Minutes

A high-protein, family-friendly Easy Chicken Lentil Soup that takes just 40 minutes to make and is perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Chicken Breast Substitution: Use turkey breast if desired.
  • 1 teaspoon Salt Adjust to taste as lentils absorb salt during cooking.
  • 1 teaspoon Black Pepper Freshly ground is preferred for better taste.
  • 1 medium Yellow Onion Substitution: Shallots can be used for a milder taste.
  • 2 medium Carrots Other root vegetables like parsnips can also work.
  • 2 stalks Celery Substitution: Fennel can add a different flavor profile.
  • 4 cloves Garlic Fresh minced garlic is essential for best flavor.
  • 1 cup Green Lentils Rinse before use; avoid red or yellow lentils for this recipe due to mushiness.
  • 1 can Fire-Roasted Diced Tomatoes Substitution: Regular diced tomatoes can be used if fire-roasted is unavailable.
  • 4 cups Chicken Broth Low-sodium options help control salt levels.
  • 2 cups Spinach Substitution: Kale can be used if spinach is unavailable.
  • 2 tablespoons Olive Oil Substitution: Any neutral oil like canola can be used.
  • 1 teaspoon Smoked Paprika Substitution: Regular paprika if smoked is unavailable.
  • 1 teaspoon Cumin Omit if not available or desired.
Optional Garnishes
  • 1 tablespoon Fresh Herbs A sprinkle of parsley or cilantro adds a pop of freshness.
  • 1 wedge Lemon Serve on the side for those who want an extra zing.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Begin by preparing all your ingredients for the Easy Chicken Lentil Soup. Dice the chicken into bite-sized chunks, and finely chop the onion, carrots, and celery. Mince the garlic and rinse the green lentils under cold water until the water runs clear.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced onions, carrots, and celery to the pot. Sauté the vegetables for about 6 minutes until they soften and the onion is translucent.
  3. Stir in the minced garlic, 1 teaspoon of smoked paprika, and a pinch of cumin to the pot. Cook for an additional minute, stirring frequently until the garlic is fragrant and begins to turn golden.
  4. Add the bite-sized chicken pieces, rinsed lentils, 1 can of fire-roasted diced tomatoes, and 4 cups of chicken broth to the pot. Stir well to combine all the ingredients.
  5. Reduce the heat to medium-low, allowing the soup to simmer gently. Cover the pot and let it cook for about 25 minutes, stirring occasionally.
  6. Stir in 2 cups of fresh spinach and let it cook until just wilted, about 1–2 minutes. Adjust the seasoning with salt and freshly ground black pepper to taste.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 30gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 60mgIron: 4mg

Notes

Always rinse your lentils before use to avoid a gummy texture. Add the chicken during the last 10-12 minutes of cooking for optimal tenderness. If the soup thickens too much, gradually add broth or water to reach desired consistency.

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