Lentil Chicken Soup Recipe

Introduction

This Lentil Chicken Soup is a warm, comforting bowl perfect for any season. Packed with tender chicken, hearty red lentils, and fragrant spices, it’s nourishing and full of flavor, yet simple enough for a weeknight meal.

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 ½ teaspoons smoked paprika
• 1 teaspoon cumin
• ½ teaspoon turmeric
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup dry red lentils
• 2 large carrots, sliced
• 6 cups chicken broth
• 2 cups shredded chicken
• Cilantro, for serving

Instructions

1. Step 1: In a large pot over medium-high heat, heat the olive oil. Add the chopped onions and cook until they turn lightly golden, about 5 minutes. Add the minced garlic and cook for one more minute until fragrant.
2. Step 2: Stir in the tomato paste, smoked paprika, cumin, turmeric, salt, and black pepper. Cook for about 2 minutes until the spices release their aroma and the onions are well coated with the tomato paste.
3. Step 3: Add the red lentils, sliced carrots, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the lentils and carrots are tender, about 20 minutes.
4. Step 4: Stir in the shredded chicken to heat through. Serve the soup hot, garnished with fresh cilantro if desired.

Tips & Variations

• For a vegetarian version, omit the chicken and use vegetable broth instead.
• Add a squeeze of lemon juice when serving for a bright, fresh finish.
• Use leftover roasted chicken to save cooking time and add depth of flavor.
• If you prefer a thicker soup, blend a portion of the soup before stirring in the chicken.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well—freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils are preferred because they cook quickly and break down nicely, thickening the soup. You can use other lentils, but cooking time may vary and the texture will be different.

Is this soup spicy?

This soup is mildly spiced with smoked paprika and cumin, offering warm, earthy flavors without much heat. You can add chili flakes or cayenne pepper if you prefer a spicier dish.

Lentil Chicken Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

A hearty and flavorful Lentil Chicken Soup combining tender shredded chicken, red lentils, and aromatic spices simmered in a rich tomato and chicken broth base. This comforting soup is perfect for a nourishing meal with a balance of protein and fiber, enhanced by the freshness of cilantro.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 ½ teaspoons smoked paprika
• 1 teaspoon cumin
• ½ teaspoon turmeric
• ½ teaspoon salt
• ¼ teaspoon black pepper

Main Ingredients

• 1 cup dry red lentils
• 2 large carrots, sliced
• 6 cups chicken broth
• 2 cups shredded chicken

Garnish

• Cilantro, for serving

Instructions

1. Sauté Aromatics: In a large pot over medium-high heat, heat the olive oil. Add the chopped onions and cook until they turn lightly golden, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
2. Add Spices and Tomato Paste: Stir in the tomato paste, smoked paprika, cumin, turmeric, salt, and black pepper. Cook for about 2 minutes, stirring frequently, until the spices become fragrant and the onion mixture is fully coated with the tomato paste.
3. Simmer Soup: Add the dry red lentils, sliced carrots, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the lentils and carrots are soft, approximately 20 minutes.
4. Add Chicken and Serve: Stir in the shredded chicken and heat through. Serve the soup topped with fresh cilantro if desired for a bright and fresh flavor.

Notes

• For extra richness, use homemade chicken broth.
• Red lentils cook relatively quickly and break down to thicken the soup; do not rinse them before cooking to retain flavor.
• Adjust the salt and spices to taste as personal preference varies.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• For a vegetarian version, omit chicken and use vegetable broth instead.

Keywords: lentil chicken soup, red lentils, chicken soup, healthy soup, Mediterranean soup, easy soup recipe