Description
A hearty and wholesome Chicken Lentil Soup recipe, packed with protein, fiber, and vegetables. This easy comfort food is perfect for chilly evenings or any time you need a nourishing meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup brown or green lentils, rinsed and picked over
- 8 cups chicken broth (low-sodium)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- 2 cups chopped kale or spinach (optional)
- Fresh parsley, chopped, for garnish
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2. Add garlic, thyme, rosemary, and smoked paprika. Cook for 1 minute until fragrant. Season with salt and pepper.
- 3. Add chicken pieces and cook until lightly browned on all sides.
- 4. Stir in rinsed lentils, chicken broth, diced tomatoes, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender and chicken is cooked through.
- 5. If using, stir in kale or spinach during the last 5 minutes of cooking.
- 6. Remove and discard bay leaf. Taste and adjust seasoning.
Notes
Allow soup to cool completely before refrigerating or freezing. For best results, reheat gently on the stovetop. Can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approximately 350-400 per serving (will vary based on chicken cut and additions)
- Sugar: Around 6g
- Sodium: Varies based on broth and added salt
- Fat: Around 10g
- Carbohydrates: Around 35g
- Fiber: Around 10g
- Protein: Around 30g