by Olena

Chicken and Lentil Soup

by Olena

Healthy Chicken and Lentil Soup Recipe made with lentils and vegetables in slow cooker or on stovetop. Top with tortilla chips and you are in heaven!

Healthy chicken and lentil soup recipe made with lentils and vegetables. Top with tortilla chips and you are in heaven! You can make it in slow cooker or on a stovetop. It is super good either way and is perfect bowl of good for you ingredients on any of many chilly nights heading our way! I’m already looking into Mexico in January options.

I can’t also recommend enough this Instant Pot lentil soup, spinach lentil soup or slow cooker lentil soup.  I know what you might be thinking but trust me they are all different.:)

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How to Make Chicken and Lentil Soup Recipe

  1. In a large slow cooker, add chicken stock, coconut milk, garlic powder, salt, lentils and stir to mix.
  2. Submerge chicken in the liquid, cover and cook on Low for 8-10 hours or on High for 4 hours. You could also cook soup on a stovetop for 45 minutes or so.Healthy Chicken and Lentil Soup Recipe made with lentils and vegetables in slow cooker or on stovetop. Top with tortilla chips and you are in heaven!
  3. Remove chicken and shred with 2 forks; return to the slow cooker.Healthy Chicken and Lentil Soup Recipe made with lentils and vegetables in slow cooker or on stovetop. Top with tortilla chips and you are in heaven!
  4. Add corn, greens, cilantro and green onion; stir well.Healthy Chicken and Lentil Soup Recipe made with lentils and vegetables in slow cooker or on stovetop. Top with tortilla chips and you are in heaven!
  5. Serve hot with crushed organic tortilla chips on top if you wish (I recommend!!!). Enjoy! Healthy Chicken and Lentil Soup Recipe made with lentils and vegetables in slow cooker or on stovetop. Top with tortilla chips and you are in heaven!
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Chicken and Lentil Soup

5 from 1 reviews

Healthy Chicken and Lentil Soup Recipe made with lentils and vegetables in slow cooker or on stovetop. Top with tortilla chips and you are in heaven!

  • Author: ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings

Ingredients

  • 8 cups chicken stock, low sodium*
  • 14 oz can coconut milk, full fat
  • 2 tsp garlic powder
  • 1 1/4 tsp salt
  • 1 1/2 cups green lentils, dry
  • 3 large (2 lbs) chicken breasts, boneless & skinless
  • 3 cups corn, frozen or canned
  • 3 handfuls greens like spinach and kale
  • 1/3 cup cilantro, finely chopped
  • 3 green onion sprigs, finely chopped
  • Tortilla chips, for garnish (optional)

Instructions

  1. In a large slow cooker, add chicken stock, coconut milk, garlic powder, salt, lentils and stir to mix.
  2. Submerge chicken in the liquid, cover and cook on Low for 8-10 hours or on High for 4 hours. You could also cook soup on a stovetop for 45 minutes or so.
  3. Remove chicken and shred with 2 forks; return to the slow cooker.
  4. Add corn, greens, cilantro and green onion; stir well.
  5. Serve hot with crushed organic tortilla chips on top if you wish (I recommend!!!).

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

*I used boiling water with 2 organic no sodium chicken bouillon cubes.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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