by Olena

Chicken Lentil Soup

Olena Osipov
5 from 3 votes

This flavourful Chicken Lentil Soup has chicken, lentils, leafy greens, and corn simmering in herb-infused chicken stock with coconut milk. Made in a slow cooker or stovetop, your choice!

Chicken Lentil Soup

Chicken and Lentil Soup

Chicken lentil soup is an inexpensive way to make a filling and hearty meal. There really is nothing better than anticipating taking that first spoonful just by the smell in your kitchen!

This soup is packed with protein, iron, good fats, fibre, vitamins, and so much flavour. It is easy to make with simple wholesome ingredients. When made in the slow cooker, it’s ready for you at the end of a long day. It can also be made on the stovetop in an hour!

Make a big batch of soup for healthy and convenient meal prep. Keep containers or jars on hand in your fridge that you can just grab and heat up in a pinch. Chicken and lentil soup is a quick and easy weeknight meal and you can also freeze what you don’t use for later on.

Serve with a topping of crunchy tortilla chips and enjoy a healthy and delicious way to stay warm this season!

Ingredients for Chicken Lentil Soup

  • Chicken: Boneless, skinless chicken breasts. Keep them whole as you will shred the chicken breast towards the end.
  • Lentils: Dry green or brown lentils, rinsed, and drained. You can soak your dry lentils overnight if you choose. This aids in digestion and will also cut down the cooking time.
  • Liquids: Low sodium chicken stock. I, myself, use water with 2 organic no sodium bouillon cubes. Full fat or light coconut milk in a can. You can find coconut milk at your local grocery store.
  • Seasonings: Garlic powder and salt.
  • Veggies: Corn, canned, or frozen. Dark leafy greens such as spinach, kale, or swiss chard. You will probably want to roughly shop your greens before adding to the soup. They will wilt considerably, so no need to chop too small. Onion sprigs, finely chopped.
  • Herb: Cilantro, finely chopped.
  • Optional Garnish: Tortilla chips, crumbled on top, or keep them whole to dip!

Chicken Lentil Soup cooking covered in slow cooker

How to Make Chicken Lentil Soup

Stovetop method

  • Combine: In a large pot, add chicken stock (or water and bouillon cubes), coconut milk, chicken breasts, garlic powder, and salt and bring to a boil. Add lentils and stir to combine.
  • Simmer: Reduce heat, cover, and simmer until lentils are tender.

Slow cooker method

  • Combine: Add chicken stock (or water and bouillon cubes), coconut milk, garlic powder, salt, and lentils. Stir to mix and submerge the chicken in the liquid.
  • Slow cook: Cover and cook either on high or low until chicken is done and lentils are tender.

Both methods: Remove chicken and shred with two forks and return to the pot. Add in remaining ingredients and stir to combine.

Serve immediately with crushed organic tortilla chips on top!

kale on top of Chicken Lentil Soup in slow cooker

How to Store, Freeze and Reheat

Storing: Keep in the fridge for up to 5 days in an airtight container.

Freezing: Once completely cooled, store in a freezer-friendly airtight container for up to 3 months.

Reheating: You can reheat from frozen covered on the stovetop on low heat. You can also thaw in the fridge overnight beforehand.

Tips and variations

  • Green or brown lentils: You want to use either of these as they hold their shape better than other lentils. Red lentils tend to dissolve and become mushy. This is great for some soups, but just not this one!
  • Dry and uncooked: Lentils absolutely do not need to be soaked ahead of time. It is a choice as to whether or not you want to!
  • Can not carton: The reason for this is simply the amount of water. Canned coconut milk is much less diluted than it’s carton counterpart.
  • Any broth: This recipe is flexible in how you deliver the broth. You can use chicken or veggie stock, bouillon cubes, or homemade! For a quick and easy homemade veggie broth, save your veggie scraps! Over time collect them and boil them with whatever added flavours you’d like. It is a great way to create less waste and save money!
  • Instant Pot bonus: To make this soup in a pinch, add everything to the Instant pot and pressure cook everything for 15 minutes.

More Lentil Soup Recipes

Chicken Lentil Soup with tortilla chips in a bowl and spoon

lentil chicken soup

Chicken Lentil Soup

This flavourful Chicken Lentil Soup has chicken, lentils, leafy greens, and corn simmering in herb-infused chicken stock with coconut milk. Made in a slow cooker or stovetop, your choice!
5 from 3 votes
Print Save Rate
Course: Soup and Stew
Cuisine: North American
Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 25 minutes
Servings: 6 servings
Calories: 555kcal
Author: Olena Osipov

Ingredients

  • 2 lbs chicken breasts boneless & skinless
  • 1 1/2 cups dry green or brown lentils rinsed & drained
  • 8 cups chicken stock low sodium*
  • 14 oz can coconut milk light or full fat
  • 2 tsp garlic powder
  • 1 1/4 tsp salt
  • 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

  • Stovetop: In a large pot, add water+bouillon cubes or broth, coconut milk, chicken breasts, garlic powder, salt, and bring to a boil.
  • Add lentils, stir, reduce heat to low, cover and simmer for 45 minutes or until lentils are tender.
  • Slow cooker: In a large slow cooker, add chicken stock, coconut milk, garlic powder, salt, lentils and stir to mix.
  • Submerge chicken in the liquid, cover and cook on Low for 8-10 hours or on High for 4 hours.
  • Both: Remove chicken and shred with 2 forks; return to the pot or slow cooker.
  • Add corn, greens, cilantro and green onion; stir well.
  • 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.

      Nutrition

      Serving: 2cups | Calories: 555kcal | Carbohydrates: 49g | Protein: 30g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 54mg | Sodium: 550mg | Potassium: 950mg | Fiber: 18g | Sugar: 7g | Vitamin A: 430IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 6mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      What You Will Find Here

      Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

      A Little More About Me

      Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

      25 comments on “Chicken Lentil Soup

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      1. Is you make this in the instant pot is it OK to add the coconut milk at the first and cook under pressure or add the coconut milk at the end after pressure is released?

      2. 5 stars
        Fantastic! My husband and I are trying to incorporate more superfoods into our diets. This was my first lentil recipe, and it was a huge hit! I cut the recipe in half and was still more than enough for two meals for two of us.

      3. Hi there. Am really looking forward to making this soup over the weekend. Quick question, do you think I could add some chopped carrots to have a bit more veggies in it??

      4. I’ve been reading articles that say to stay away from corn because it’s GMO. They say it was genetically altered with a bacteria from the soil that kills bugs by rupturing their stomach. Also, supposedly they did studies on mice by feeding them corn and they grew tumors all over their bodies. Pictures were shown. What do you think?

        1. Hi Sandra. That is correct. That is why I buy only organic corn that is non GMO and is raised without pesticides and herbicides. The best you can get today. The only corn non GMO today. I buy frozen organic. It is everywhere. Costco carries it too. Anything organic is non GMO.

            1. Just checked again and nothing.:( Make sure it is #ifoodreal and not @ifoodreal. If you tagged me I would miss it since comments feed doesn’t display many. But if you hashtag (#) your post I can go and see all of them by hashtag. You can edit your post as well. What is your username?

              1. It was originally #ifoodreal and I tagged you…..but then after you didn’t see it I changed it to @ifoodreal….I will # it again. I take horrible pictures like really bad but I will tag you in them. My user name is millio77

      5. I made this today, right on the heels of your Spinach & Artichoke Quinoa Casserole last night. I did make it on the stove, as half a recipe would be plenty for me. Thank you for including that option! I put a splash of 1/2 & 1/2 right at the end, just for a bit of richness (does NOT need it though!). Thank you so much for another fantastic recipe!

      6. This sounds so yummy! I love crockpot recipes and use mine a lot on the days I work, especially in the winter. Thanks for the great recipe!

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