Chicken and Lentil Soup

5 from 2 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:
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings 1x


  • 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)


  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.


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

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