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Chicken Lentil Soup

lentil chicken soup

5 from 2 reviews

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!

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 1 or 4 hours
  • Total Time: 45 minute
  • Yield: 6 servings 1x
  • Category: Soup and Stew
  • Method: Stove or Slow Cooker
  • Cuisine: North American
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Ingredients

  • 3 large (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

  1. Stovetop: In a large pot, add water+bouillon cubes or broth, coconut milk, chicken breasts, garlic powder, salt, and bring to a boil.
  2. Add lentils, stir, reduce heat to low, cover and simmer for 45 minutes or until lentils are tender.
  3. Slow cooker: In a large slow cooker, add chicken stock, coconut milk, garlic powder, salt, lentils and stir to mix.
  4. Submerge chicken in the liquid, cover and cook on Low for 8-10 hours or on High for 4 hours.
  5. Both: Remove chicken and shred with 2 forks; return to the pot or slow cooker.
  6. Add corn, greens, cilantro and green onion; stir well.
  7. 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.