Looking for a filling and flavorful chicken lentil soup recipe? This delicious soup is packed full of vegetables, spices and a great protein boost from chicken and lentils.

I think I may have more soups than any other category of recipe here on the blog. It’s no secret I’m a soup lover and while I love the weather of summer I genuinely look forward to temps cooling off because it means soup season is here! But let’s be real, the weather doesn’t really stop me from consuming all.the.soup. It was 80 here last week and you better bet I will still whipping up this chicken lentil soup!

This was actually one of my favorite soup recipes from last year but by the time I finalized it, it was spring and soups weren’t exactly in vogue. And so I’ve been eagerly sitting on this one waiting to share it. I have a feeling you’re going to love it!

Ingredients for Chicken Lentil Soup

• Boneless skinless chicken thighs – I prefer chicken thighs in this chicken lentil soup recipe as they add more depth of flavor. You could substitute with chicken breasts if you prefer.
• Olive oil -for cooking your chicken + veggies
• Veggies– yellow onion, carrots + garlic
• Spices – turmeric and cumin
• Red lentils – use dried red lentils (yellow lentils would also work)
• Chicken broth/stock – can also use beef, veggie stock or even water
• Kale or swiss chard – entirely optional but I like the veggie boost
• Lemon juice – Adds a nice zing that compliments this recipe
• salt and pepper – to taste
• Optional – yogurt + parsley for serving

How to Make Chicken Lentil Soup

STEP 1: COOK CHICKEN

Heat a large soup pot over medium heat and add 1 tbsp of olive oil. Add chicken breasts to pot and sprinkle with salt and pepper. Brown on both sides for approx 3-5 minutes total. No need to cook all the way through, we are just browning. Remove chicken from pot and set aside.

STEP 2: COOK VEGETABLES

Add remaining 1 tbsp of olive oil to pot and top with carrots and onion. Cook until onions become translucent (about 5 minutes). Add in garlic and cook for 1 more minute.

STEP 3: ADD SPICES + LENTILS

Add turmeric and cumin to pot and stir into veggie mixture. Top with lentils and desired salt and pepper.

STEP 4: SIMMER SOUP

Add chicken (and any juices on plate/bowl) back to pot and top with chicken broth or water. Bring soup to a boil and then lower to a simmer, uncovered for 20-25 minutes.

STEP 5: SHRED CHICKEN + ADD VEGGIES

Using tongs remove chicken from pot and place on a cutting board. Cut into bite-sized pieces or shred chicken using two forks. Add back into soup. Stir in kale or chard and squeeze in lemon juice. Season with salt and pepper until desired flavors reached.

Can You Make Chicken Lentil Soup In The Instant Pot?

Absolutely! You’ll use your Instant Pot the same way you would a large soup pot on the stovetop. Just brown your chicken thighs in saute mode first before continuing with your veggies. Follow the instructions, as is and then set your Instant Pot to cook on HIGH for 10 minutes. Allow a natural steam release for 15 minutes. Remove your chicken and slice or shred.

Stir in your kale/chard and lemon and season to taste! Easy peasy.

Storing + Freezing Tips

Yes! This chicken lentil soup recipe stores great in the fridge or freezer. Store your soup in the fridge for up to one week or store in the freezer for up to 6 months. To thaw remove from the freezer several hours before eating and then add soup to a pot and heat to temperature.

What to Serve with Chicken Lentil Soup

• Yogurt – I personally like to stir in a dollop of yogurt. I find the tanginess balances really well with this lentil soup
• Fresh herbs – Really any fresh herbs would taste great! Parsley, cilantro and even sage is a great option too
• Fresh bread – is there anything better than fresh toasted sourdough with butter? Nope! This soup is the perfect pairing for some local or homemade bread

Print

Chicken Lentil Soup

Looking for a filling and flavorful chicken lentil soup recipe? This delicious soup is packed full of veggies, spices and a great protein boost from chicken and lentils.

• Author: Davida Lederle
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Cook
• Cuisine: Middle Eastern
• Diet: Gluten Free

• 1 1/2 lbs boneless, skinless chicken thighs (roughly 5-6)
• 2 tbsp olive oil
• 1 large sweet yellow onion, sliced
• 2 large carrots, diced
• 5 garlic cloves, minced
• 1 tsp turmeric
• 1/2 tsp cumin
• 1 cup dried red lentils, rinsed and drained
• 6 cups chicken stock
• 1/2 bunch kale or chard, destemmed and chopped
• juice, 1/2 lemon
• salt and pepper, to taste
• optional: yogurt + parsley for serving

1. Heat a large soup pot over medium heat and add 1 tbsp of olive oil. Add chicken breasts to pot and sprinkle with salt and pepper. Brown on both sides for approx 3-5 minutes total. No need to cook all the way through, we are just browning. Remove chicken from pot and set aside.
2. Add remaining 1 tbsp of olive oil to pot and top with carrots and onion. Cook until onions become translucent (about 5 minutes). Add in garlic and cook for 1 more minute.
3. Add turmeric and cumin to pot and stir into veggie mixture. Top with lentils and desired salt and pepper.
4. Add chicken (and any juices on plate/bowl) back to pot and top with stock or water.
5. Bring soup to a boil and then lower to a simmer, uncovered for 20-25 minutes.
6. Using tongs remove chicken from pot and place on a cutting board. Cut into bite-sized pieces or shred using two forks. Add back into soup.
7. Stir in kale or chard and squeeze in lemon juice. Season with salt and pepper until desired flavors reached.
8. Optional: Serve with a dollop of yogurt and some chopped parsley.
9. Will keep in refrigerator for up to 1 week.

Keywords: Chicken lentil soup, lentil soup, turmeric lentil soup, lentil chicken soup