This easy Chicken Lentil Soup with juicy chicken, tender lentils and chock full of veggies is a complete meal and so easy to make at the end of long day.
Our other favorite lentil soups are this slow cooker lentil soup and reader favorite Instant Pot lentil soup.
This chicken lentil soup is an inexpensive way to make a hearty meal. There really is nothing better than anticipating taking that first spoonful just by the smell in your kitchen!
It’s one of our most popular soup recipes on iFoodReal for a reason!
Why You’ll Love This Recipe
- One pot meal: Less pots, less mess to clean up. We saute and cook all ingredients in the same pot.
- Easy recipe: This soup is ready on the stovetop in 1 hour. When made in the slow cooker, it will be waiting for you at the end of a long day.
- Wholesome ingredients: Not only it is full of wonderful flavor, this delicious soup is also packed with protein, iron, good fats, fiber and vitamins.
- Budget friendly: I absolutely love cooking with lentils because I know dinner will be ready quick, affordable and healthy! Ukrainian in me loves budget-friendly meals.
Ingredients for Chicken Lentil Soup
You will need just a few simple ingredients to make this easy chicken and lentil soup recipe. All of them are kitchen staples.
- Lentils: Dried green lentils, French lentils or brown lentils. There is no need to soak them, just rinse well and drain.
- Chicken: Dark meat like boneless skinless chicken thighs is the best choice. You can also use chicken drumsticks with skin removed. They infuse the water during cooking turning it into a chicken broth.
- Vegetables: Carrots and onion.
- Olive oil: For frying vegetables in it.
- Tomato paste: It adds color and flavor to other pale soup but you can skip it, if you wish.
- Seasonings: Bay leaves, garlic powder, cumin, salt and pepper.
- Fresh herbs: I used fresh cilantro this time but often I also use fresh dill or fresh parsley.
How to Make Chicken and Lentil Soup
Here is a quick overview how to make it. It comes together in one large pot, I like to use large Dutch oven. You can also find full recipe card below.
- Prep lentils: Go through dried lentils to remove any debris or rocks. Then rinse with cold water and drain. Set aside.
- Saute the veggies: In a large pot, saute onion and carrots with a bit of olive oil on medium-low heat, stirring with a slotted spoon. Then add tomato paste, garlic powder, cumin, salt and pepper and saute a few more minutes. It allows oils in spices to activate and make a flavorful soup.
- Combine all ingredients: Then add chicken, lentils, water and bay leaves. Bring to a boil.
- Simmer: Reduce heat to low, cover the pot, and simmer for about 40 minutes or until lentils are tender.
- Shred the chicken: Remove tender chicken from the pot onto a plate or cutting board, shred with 2 forks and return back to the pot.
- Season the soup: Add fresh cilantro, stir and taste. Adjust salt or any spices to taste, if you wish. Ladle soup into bowls and enjoy!
Variations
- Chicken breasts: You can use boneless skinless chicken breasts to make this soup. As it is white meat with less fat and flavor, I recommend to use low sodium chicken broth instead of water.
- Rotisserie chicken: Any leftover chicken like rotisserie chicken or shredded chicken would be great. Shred it into bite-sized pieces and add during the last 10 minutes of cooking. Use low sodium chicken stock instead of water, if you can. The total cook time will also be shorter as you will use cooked chicken.
- More veggies: Bulk it up with a few cups of diced butternut squash, potatoes or sweet potatoes. Add with lentils and chicken.
- Make it creamy: Add a can of coconut milk at the end.
- Slow cooker version: Add all ingredients to a crock pot, cover and cook either on high heat for 4-5 hours or on low setting for 8-10 hours.
- Instant Pot bonus: To make this soup in a pinch, add all ingredients to the pressure cooker and pressure cook for 15 minutes on high pressure.
Serving Suggestion
Serve a bowl of chicken lentil soup with a slice of crusty bread like cottage cheese bread or Greek yogurt bread for a boost of protein. And Parmesan kale salad on a side.
However, to be honest this soup is filling enough to enjoy on its own as well.
How to Store and Reheat
Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freeze: Once completely cooled, store in a freezer-friendly airtight container for up to 3 months. This hearty soup freezes well. Make a big batch and freeze in individual containers for easy lunches.
Reheat: You can reheat soup from frozen covered on the stovetop on low heat. You can also thaw it in the fridge overnight beforehand.
FAQs
No. Lentils absolutely do not need to be soaked ahead of time. It is a choice as to whether or not you want to. You can soak them overnight, if you choose to. This aids in digestion and will also cut down the cooking time.
Yes and no. If you cook green lentils too long, they fall apart making soup more creamy and mushy. It is a matter of personal preference.
Yes if you are OK with a more of a creamy soup consistency. Red lentils tend to dissolve and become mushy.
More Favorite Lentil Recipes
More Chicken Soup Recipes to Try
- Healthy chicken noodle soup
- Chicken noodle vegetable soup
- Lemon orzo chicken soup
- Vegetable chicken soup
Chicken Lentil Soup
Equipment
Ingredients
- 1 large onion finely chopped
- 1 large carrot chopped
- 1 tablespoon olive oil extra virgin
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 pound chicken thighs bone in and skinless
- 2 cups green lentils rinsed & drained
- 10 cups water
- 3 bay leaves
- 1/3 cup cilantro finely chopped
Instructions
- Preheat large pot or Dutch oven on medium heat and swirl oil. Add onion and carrot, saute for 4 minutes, stirring occasionally.
- Add tomato paste, cumin, garlic powder, salt and pepper; saute for another 3 minutes, stirring frequently.
- Add chicken, lentils, water and bay leaves. Bring to a boil, cover and cook on low for 40 minutes.
- Remove chicken on a plate, shred with 2 forks and return chicken to the pot.
- And cilantro, stir and serve soup hot.
Notes
- 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.
Yummy soup!
Delicious and easy to make! I substituted frozen vegetables (peas, diced carrots and corn) and it turned out great.
Great variation Anna!
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.
YAY Tami! So glad you are your husband enjoyed this soup.
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??
Of course! Please let me know how you like the soup. 🙂
Chicken and lentil soup my 2 year old gobbled up LOL. Thank you so much!
Awesome recipe!!! I’ve made it a few times with great success!
Yay!
Made it loved it…..hubby approved too! Put it up on instagram!
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!
You are welcome, Vicky.
My daughter and I are meal prepping for the first time…..and this is one of the recipes she wants to try FIRST!!! YAY!!!
Does the chicken go in raw….or does the chicken have to be cooked first?
Hey Jodie! Happy to hear your daughter is excited to make this! The chicken goes in raw. Happy cooking!
Thank you for the nice recipe.
You are welcome, Liz.
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!
Me too! So convenient. Even with this simple soup I could totally make it on a stovetop but it is so nice to set and forget about it for 4 hours.