This hearty chicken lentil soup is a comforting, protein-packed recipe with a little Latin flavor. It’s perfect for warming up your stomach on a cold winter night!
Cozy Lentil Soup with Chicken
This chicken lentil soup is easy to make, economical, and very satisfying. Lentils are one of my favorite comfort foods because they were my favorite legume as a child. My mom made a similar soup for me with carrots and celery, and since I was picky, she mostly pureed it. Now that I’m older, I’ve grown to love the hearty, thick texture of this chicken lentil soup. (my Instant Pot Chicken and Lentil Soup If you want to get this recipe on the table faster. If you want a vegetarian lentil soup recipe, try this Lebanese Lentil Soup and Red Lentil Soup with Spinach.)
Why do I make this chicken lentil soup over and over again?
I have been making this healthy chicken lentil soup for years. My family loves it. Madison has been a fan since she was little! I love using lentils in soups. This is because lentils cook much faster than dried beans and a small amount goes a long way. You can also make the soup using a little less water and serve it over rice.
- Powerful Lentils: Lentils are complex carbohydrates full of protein and soluble fiber. It is low in fat, high in minerals and vitamins such as vitamin B and folic acid, and has about twice the iron content of other legumes.
- One Bowl Meal: Everything is cooked together in one pot for easy cleanup, and this soup is so filling that you don’t need to serve it with anything else.
- Budget-Friendly: Dried lentils are an inexpensive way to add more protein and fiber to your meals.
- Easy to prepare meals: This soup tastes even better if you keep it in the refrigerator.
materials needed
Below are the ingredients for this easy chicken lentil soup. See recipe card for exact measurements.
- Lentils: I used brown lentils, but green lentils would work too.
- chicken: If you prefer white meat, substitute chicken thighs for chicken breasts.
- broth: Add Better than Bouillon Chicken to 8 cups of water, or use chicken broth if you don’t have bouillon.
- Aromatic: I used onions, chives, and garlic. If you don’t have chives, double the onions. You can also use red onion.
- Fresh Coriander: It brightens the soup at the end. If you’re not a fan, you can skip it.
- tomato: If they’re out of season, replace tomatoes with Roma or cherry tomatoes or canned diced tomatoes.
- condiment: Garlic powder, cumin, oregano, salt, and ground annatto add the best flavor to this lentil soup. Annatto powder (also known as achiote) is commonly used to add color and subtle flavor to Latin dishes. If you can’t find it, use sub paprika. season.
How to Make Chicken Lentil Soup
This chicken lentil soup recipe involves a few simple steps.
- Start with the lentils and chicken. Combine lentils, chicken thighs, water, and chicken bouillon in a large pot. Bring to a boil, then reduce heat to medium. Cover and simmer until chicken is cooked through, about 20 minutes.
- Shred the chicken: Remove the chicken from the pot and shred it with two forks. Return shredded chicken to pot.
- Add aromatics: While the chicken is cooking, finely chop the onion, chives, cilantro, garlic, and tomatoes. (I do this in a chopper.) Add this mixture to the pot along with the garlic powder, cumin, oregano, and annatto.
- boil: Cover and cook for about 25 minutes more, or until the lentils are tender. If the soup becomes too thick, add more water as needed to reach desired consistency.
- Coordinate and provide: Taste and adjust salt as needed before serving.
Tips from Gina’s Test Kitchen
- Rinse the lentils: Always rinse lentils before cooking and check for any small debris. Several times I was surprised to find tiny pebbles in my lentils!
- Thickness adjustment: This soup will thicken as it sits. If necessary, add water or stock when reheating.
- Don’t skip the spices. Cumin and annatto give this soup a fantastic Latin flavor that sets it apart from standard lentil soup recipes.
produce: night soil
Serving Size: 1 1/3 cup
In a large pot, combine lentils, chicken, water, and chicken chunks.
Cover and simmer over medium heat until chicken is cooked through, about 20 minutes.
Take out the chicken, shred it and return it to the pot.
Meanwhile, chop the onion, green onion, cilantro, garlic, and tomato using a chopper or by hand.
Add the garlic powder, cumin, oregano and annatto to the lentils, cover and cook until the lentils are tender, about 25 minutes more. If it is too thick, add more water as needed.
Adjust salt to taste as needed.
Final step:
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clothing material: 1 1/3 cup, calorie: 263 calorie, carbohydrate: 40 g, protein: 23.5 g, province: 3 g, Saturated Fat: 0.5 g, Cholesterol: 40 mg, sodium: 503.5 mg, fiber: 6.5 g, sugar: 1.5 g
strain
- If you want to add more vegetables, add some chopped carrots or celery.
- If you want to add more greens, stir in some fresh spinach or kale at the end.
- For a slightly smoky flavor, use smoked paprika.
- Squeeze fresh lime over before serving for brightness.
Storage and reheating
- refrigerator: Store this chicken lentil soup in an airtight container for up to 4 days.
- Freezer: Store in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Reheat on the stovetop or in the microwave, adding more water or broth as needed, as the lentils will continue to absorb liquid and thicken the soup.
