Introduction

This Easy Chicken Lentil Soup is a comforting and nutritious meal perfect for any day. Packed with tender chicken, hearty lentils, and fresh spinach, it’s both satisfying and full of flavor. The smoky spices and fire-roasted tomatoes add depth, making it a family favorite.

Ingredients

1.5 lb chicken breast (cut into bite-sized chunks)
Black pepper to taste (freshly ground preferred for more flavor)
3 carrots (cut into 1/2-inch rounds)
4 garlic cloves (freshly minced)
14 oz fire-roasted diced tomatoes (I use Muir Glen)
1 tsp smoked paprika (for depth and color)
5 oz spinach (fresh, added at the end)
1 tsp salt
1 yellow onion (diced into 1/2-inch pieces)
1.5 cups green lentils (I use Bob’s Red Mill)
1 tbsp olive oil (or any neutral oil like canola)
6 cups chicken broth (or use low-sodium if preferred)
1/2 tsp cumin
2 celery ribs (diced into 1/2-inch pieces)

Instructions

Step 1: Cut the chicken breast into bite-sized chunks and season generously with salt and freshly ground black pepper. Dice the onion, carrots, and celery into 1/2-inch pieces. Mince the garlic. Measure out the lentils, broth, tomatoes, and spices to have everything ready for cooking.
Step 2: Heat the olive oil in a large pot over medium heat until shimmering. Add the diced onion, carrots, and celery and cook for 6 minutes, stirring occasionally, until softened and the onion is translucent. Add the minced garlic, salt, smoked paprika, and cumin, then cook for 1 more minute, stirring constantly to bloom the spices without burning the garlic.
Step 3: Add the seasoned chicken chunks, green lentils, fire-roasted diced tomatoes with their juice, and chicken broth to the pot. Stir well and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 25 minutes, stirring occasionally, until lentils are tender and chicken is cooked through.
Step 4: Stir in the fresh spinach and cook for 1–2 minutes until it wilts. Taste the soup and adjust seasoning with additional salt and freshly ground black pepper as needed. Serve warm.

Tips & Variations

For extra flavor, you can roast the chicken pieces before adding them to the soup.
Substitute kale or Swiss chard for spinach if you prefer a different green.
Use vegetable broth for a lighter vegetarian version, swapping chicken for tofu or mushrooms.
Rinse the lentils before cooking to remove any debris and reduce foaming.

Storage

Store 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. If the soup thickens upon standing, add a splash of broth or water to loosen it when reheating.

How to Serve

A close-up view of a pot filled with thick lentil soup showing three main layers: the first layer with tender, light brown lentils floating in a golden-yellow broth, the second layer consisting of vibrant green spinach leaves scattered throughout, and the third layer featuring chunks of cooked chicken and small pieces of orange carrot and red tomato mixed evenly. The pot has a copper exterior with gold handles, and it sits on a soft beige cloth over a white marbled surface. To the top right of the pot, there is a small glass bowl filled with light yellow lentils, some scattered around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this soup?

Yes, you can use red or brown lentils, but cooking times may vary and some types might break down more, resulting in a thicker soup.

Is this soup freezer-friendly?

Absolutely. Let the soup cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.