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This hearty and wholesome Chicken Lentil Soup is seriously delicious! It’s got a comforting and savory base, lots of textures from the lentils, veggies and chicken, and quite literally feels like a hug in a bowl. Best of all, it comes together in one pot, and is meal-prep friendly too!
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Soups are a staple in my household, not just during the winters, but all throughout the year. They’re easy to make, filling, nutritious and can be customized in lots of ways.
This winter, I’ve been making my Healthy Hamburger Soup and Zuppa Toscana on repeat, and recently, I also tried my hands at a Turkey Wild Rice Soup recipe, which turned out to be a huge hit.
The addition of rice to the soup made it really filling, which is what inspired me to make this version of a classic chicken lentil soup recipe.
Why You’ll Love This Recipe
- Hearty and filling: Packed with chicken, lentils, rice and lots of veggies, a bowl of this soup is an incredibly filling meal all by itself.
- One pot recipe: Everything comes together in just one pot! It’s perfect for when you’re looking for a low-effort, mess-free dinner recipe.
- Low calorie: It’s low in calories, and a great healthy meal for any day of the week.
Ingredients
- Lentils: Green or brown lentils are the best! They are rich in protein, and hold their texture well after they’re cooked, which is just what we need.
- Brown rice: I am using quick cooking Minute brown rice. You can also use regular brown rice if you want. Simply add it to the pot along with the lentils to cook. It adds fiber and some protein making this soup much more filling.
- Chicken: You’ll need shredded, cooked chicken. Rotisserie chicken can work well too, but I usually rely on my easy shredded chicken recipe.
- Veggies: Fresh garlic, celery, carrots, and green peppers build up the flavor of the soup and also add bulk to the soup. I also added some diced tomatoes to bring a bit of color and tanginess to the soup.
- Chicken broth: You can also use vegetable broth or bone broth if you prefer.
- Herbs: Dried oregano, rosemary and basil are simple pantry staples added for flavor and aroma.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Smoky flavor: To lend a smoky flavor to the lentil chicken soup, add a pinch or two of smoked paprika into the mix.
- More veggies: Stir in some greens of your choice towards the final few minutes of cooking to bump up the nutritional content of the soup. Kale and spinach are good options.
- Golden hue: Add a pinch of turmeric if you have it at hand. This lends the soup a beautiful golden color and packs in some amazing anti-inflammatory benefits too. I did just that when making my turmeric chicken soup.
How to Make Chicken Lentil Soup
Step 1: Saute the veggies. Heat the oil in a large pot and saute the minced garlic, celery, carrots and peppers until they are tender.
Step 2: Add the broth. Pour in the chicken broth.
Step 3: Add the lentils. Add the tomatoes, lentils, herbs, and seasonings to the pot. Bring it to a boil, then turn down the heat, and cover and cook for 20 minutes.
Step 4: Add chicken and rice. Now stir in the chicken and rice and cook for another 10 minutes.
Step 5: Garnish and serve. Season again if needed, garnish and serve it hot.
Storage Directions
- Storing: If you have some leftover chicken lentil soup, allow it to cool down and then refrigerate it for up to 3 days in an airtight container.
- Reheating: Reheat the soup in the microwave, pausing at every 20 second interval to give the soup a mix. You can also reheat it in a pot on the stove over medium heat. If the consistency of the soup seems thick, add a splash of water or broth while reheating.
Serving Suggestions
This soup doesn't need much to make it into a complete meal. Spruce it up a bit with a sprinkle of chopped fresh herbs such as parsley or basil and serve with wedge of lemon for squeezing. It's a great way to brighten up the soup.
- Enjoy this chicken and lentil soup on its own, or pair it with a veggie side like this broccoli salad or tomato and cucumber salad.
- If you love a bread side with your soup, try my cauliflower bread or almond flour biscuits.
Expert Tips
- Chop the veggies: Chop them up small so they all cook in about the same amount of time. The smaller they are, the quicker they cook.
- Soaking the lentils: They don't need soaking, but if they do cause you some stomach discomfort, you can soak them overnight and then use them for the recipe. This also can cut down on the cooking time.
- Perfect for Meal Prep: You can make this lentil soup with chicken in a double batch, portion it out and freeze it for up to 2 months. Use a freezer-safe container or bag to prevent freezer burn, and thaw it overnight before you reheat it. I love to package up in individual servings to pull out as I need them.
Recipe FAQs
Red lentils aren’t a great choice for this recipe, as they can turn slightly mushy when cooked.
You can! Just drain the excess liquid and add them in towards the last 5 minutes of cooking.
More Healthy Soup Recipes
If you tried this chicken lentil soup recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Chicken Lentil Soup
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Celery chopped
- 1 cup Carrots chopped
- ½ cup Green Pepper chopped
- 1 Garlic Clove minced
- 5 cups Chicken Broth
- ½ teaspoon Basil
- ÂĽ teaspoon Oregano
- ÂĽ teaspoon Rosemary
- ÂĽ teaspoon Pepper
- ½ cup Lentils dry
- 1 ½ cups Cooked Chicken 1/2 pound, shredded (I baked 3 chicken breasts in the oven at 350 F for 25 minutes then shredded it with a fork)
- ½ cup Minute Brown Rice
- 15 oz Diced Tomatoes
Instructions
- Rinse lentils under cold water, drain and set aside.
- Heat olive oil in a large pot then add celery, carrots, bell pepper and minced garlic. Sauté until the veggies are tender.
- Stir in the chicken broth, tomatoes, basil, oregano, rosemary, black pepper and lentils.
- Bring to a boil then reduce the heat, cover and simmer for 20 minutes.
- Stir in the shredded chicken and rice.
- Cook another 10 minutes to heat the chicken and rice then serve!
Video
Notes
- Make the soup fiber rich by adding more veggies. Chop them finely, so they’re all cooked to perfection!
- If you want to use regular brown rice, add it to the pot at the same time as the lentils and then cook everything else as directed.Â
- Serving size equals 1/4th of the recipe.
Nutrition
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