Print

Easy Chicken Lentil Soup Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This Easy Chicken Lentil Soup is a hearty, nutritious, and flavorful meal featuring tender chicken breast, green lentils, fresh vegetables, and aromatic spices. Cooked gently on the stovetop, it combines wholesome ingredients with a comforting broth, finished with vibrant fresh spinach for a delightful and satisfying soup perfect for any season.

Ingredients

Scale

Protein and Vegetables

  • 1.5 lb chicken breast, cut into bite-sized chunks
  • 3 carrots, cut into 1/2-inch rounds
  • 2 celery ribs, diced into 1/2-inch pieces
  • 1 yellow onion, diced into 1/2-inch pieces
  • 5 oz fresh spinach
  • 4 garlic cloves, freshly minced

Dry Ingredients and Seasonings

  • 1.5 cups green lentils
  • 14 oz fire-roasted diced tomatoes
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp salt (plus additional to taste)
  • Black pepper to taste

Liquids and Oils

  • 6 cups chicken broth
  • 1 tbsp olive oil (or any neutral oil like canola)

Instructions

  1. Prepare Mise en Place and Season the Chicken: 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 cloves. Measure out the lentils, broth, tomatoes, and all dry seasonings. This preparation ensures a smooth cooking process and balanced flavors.
  2. Build the Aromatic Base: 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 the vegetables soften and the onion turns translucent. Add the minced garlic, salt, smoked paprika, and cumin and cook for an additional 1 minute, stirring constantly to bloom the spices without burning the garlic.
  3. Combine and Simmer the Soup: Add the seasoned chicken chunks, green lentils, fire-roasted diced tomatoes with their juice, and chicken broth to the pot. Stir well to combine and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 25 minutes, stirring occasionally to cook the lentils until tender and chicken through, while keeping the broth clear and the lentils intact.
  4. Finish with Fresh Spinach and Final Seasoning: Stir in the fresh spinach and cook for 1–2 minutes until it wilts completely. Taste and adjust seasoning with additional salt and freshly ground black pepper as desired. The spinach adds a fresh, earthy brightness and maintains its vibrant color by being added at the end.

Notes

  • Use low-sodium chicken broth if you want better control over the saltiness of the soup.
  • You can substitute green lentils with brown or yellow lentils but adjust cooking time accordingly.
  • Fire-roasted diced tomatoes enhance the depth of flavor, but regular diced tomatoes can be used in a pinch.
  • Adding spinach at the end preserves its bright color and fresh flavor.
  • For a thicker soup, mash some of the lentils gently before adding the spinach.
  • Leftovers reheat well and flavors develop further after a day.

Keywords: chicken lentil soup, easy soup recipe, healthy chicken soup, lentil recipes, one pot soup, homemade soup

Find it online: https://annakocht.com/easy-chicken-lentil-soup-recipe/