Name: Easy Chicken Lentil Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lb chicken breast, cut into bite-sized chunks; 1.5 cups green lentils (Bob’s Red Mill recommended); 3 carrots, cut into 1/2-inch rounds; 2 celery ribs, diced into 1/2-inch pieces; 1 yellow onion, diced into 1/2-inch pieces; 5 oz fresh spinach, added at the end; 4 garlic cloves, freshly minced; 6 cups chicken broth (low-sodium preferred); 14 oz fire-roasted diced tomatoes (e.g., Muir Glen); 1 tbsp olive oil (or neutral oil such as canola); 1 tsp smoked paprika; 1/2 tsp cumin; 1 tsp salt, plus more to taste; Black pepper, freshly ground to taste

There’s just something so comforting about a warm bowl of soup, especially when it’s packed with wholesome ingredients like chicken and lentils. This Easy Chicken Lentil Soup Recipe has quickly become one of my go-to meals when I want something hearty, nutritious, and fuss-free. The beauty of this soup is in its simplicity — it doesn’t require fancy ingredients or hours in the kitchen, yet it bursts with flavor and satisfying textures.

I love making this soup on busy weeknights or lazy weekends when I want something that fills the soul without making me slave over the stove. Plus, it’s packed with protein and fiber, so it keeps you full and energized. Trust me, once you try this Easy Chicken Lentil Soup Recipe, it’s going to be a staple you’ll crave again and again — perfect for cozy dinners or packing for lunches during the week.

Ingredients You’ll Need

Each ingredient in this soup plays a role in building layers of flavor and texture. From the fire-roasted tomatoes that bring a subtle smoky sweetness to the fresh spinach that adds brightness at the end, these ingredients just work so well together. Pro tip: Get fresh garlic and quality chicken broth for the best results.

Chicken breast: I prefer skinless, boneless for quick cooking and easy shredding.
Black pepper: Freshly ground really makes a difference in warming up the soup’s flavors.
Carrots: Cut into uniform rounds so they cook evenly and add a nice sweetness.
Garlic cloves: Freshly minced garlic brings a fragrant punch that’s impossible to beat.
Fire-roasted diced tomatoes: Adds smoky depth and a subtle tang; Muir Glen is my favorite brand.
Smoked paprika: This is my secret weapon for a cozy, slightly smoky undertone.
Spinach: Added at the end to maintain color and a light, fresh texture.
Salt: Essential to highlight the flavors; I start with 1 teaspoon and adjust at the end.
Yellow onion: A good diced onion forms the flavorful base of the soup.
Green lentils: They hold their shape well, giving the soup a pleasant bite.
Olive oil: Or any neutral oil works fine; I use olive oil for its flavor.
Chicken broth: Low-sodium versions are great if you want more control over saltiness.
Cumin: Adds a warm earthiness that pairs beautifully with the smoked paprika.
Celery ribs: For subtle crunch and aromatic freshness.

Variations

I love making this Easy Chicken Lentil Soup Recipe my own depending on the mood or what’s in the fridge. Feel free to tweak it to suit your tastes or dietary needs — that’s part of what makes cooking so much fun!

Vegetarian version: Swap chicken for more vegetables or tofu; just omit the broth or use vegetable broth instead. I’ve tried this and it’s surprisingly satisfying!
Spice it up: Add a pinch of cayenne or some chopped fresh chili if you like a kick. I sometimes toss in a dash of hot sauce at the end for a little zing.
Bulk it up: Add diced potatoes or sweet potatoes for extra heartiness, especially in colder months.
Herbs: Fresh parsley or cilantro stirred in at the end gives a bright, fresh finish — I often double up with whatever herbs I have on hand.

How to Make Easy Chicken Lentil Soup Recipe

Step 1: Prep everything first

Trust me on this one — having all your chicken cut, veggies chopped, garlic minced, and spices measured before you turn on the stove makes the whole cooking process so much smoother. When you get into the rhythm, nothing overcooks, and flavors develop beautifully. Plus, it helps to check that you have everything on hand without scrambling mid-recipe.

Step 2: Build your flavor base

Heat olive oil in a large pot until it shimmers, then add onions, carrots, and celery. Sauté them gently over medium heat until onions turn translucent and veggies start to soften, about 6 minutes. This slow start unlocks sweetness and creates a solid, savory foundation for your soup. Toss in the garlic, salt, smoked paprika, and cumin, cooking for just about a minute until fragrant. Be careful here — garlic burns quickly, so keep it moving!

Step 3: Add chicken, lentils, tomatoes, and broth

Next, add your seasoned chicken chunks, lentils, fire-roasted diced tomatoes, and chicken broth all at once. Stir to combine and bring the pot to a boil over medium-high heat. When bubbling, reduce heat to a gentle simmer and let it go for 25 minutes, stirring every so often to prevent sticking. This slow simmer versus a hard boil keeps lentils intact and chicken tender.

Step 4: Finish with fresh spinach and seasoning

Right before serving, stir in the fresh spinach and cook just until wilted, about 1-2 minutes. I always add spinach last to preserve its vibrant color and fresh taste. Give your soup a final taste test and add more salt and freshly ground black pepper if needed. This finishing step really brings everything together, balancing the smokiness, earthiness, and freshness.

How to Serve Easy Chicken Lentil Soup Recipe

A close-up view of a large copper pot filled with a thick lentil stew showing a mix of green lentils and chunks of cooked chicken evenly spread within a golden brown broth. Bright green spinach leaves float on top, along with small pieces of red and orange vegetables scattered throughout the stew, adding color contrast. Near the pot on a white marbled surface, a clear glass bowl holds yellow split peas, some peas scattered around, and a soft beige cloth slightly under the pot’s handle. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my soup with a little squeeze of fresh lemon juice for brightness and a sprinkle of chopped fresh parsley or cilantro for a pop of herbaceous flavor. Sometimes, a dollop of plain Greek yogurt adds creaminess and a tangy contrast that’s just perfect on colder days.

Side Dishes

Crusty bread or warm pita on the side is my favorite way to enjoy this soup — perfect for soaking up all that delicious broth. You can also pair it with a simple green salad or roasted veggies for a fuller meal.

Creative Ways to Present

For special occasions or when entertaining, try serving the soup in rustic mugs or mini crocks with a sprinkle of toasted nuts on top for a little crunch. I’ve also layered it with a drizzle of chili oil and fresh herbs for an eye-catching finish.

Make Ahead and Storage

Storing Leftovers

This soup actually tastes even better the next day, which makes it perfect for meal prep. I store leftovers in airtight containers in the fridge and find they keep beautifully for up to 4 days. Just give it a quick stir before reheating to redistribute flavors and ingredients.

Freezing

When I make a big batch, I freeze individual portions in freezer-safe containers or bags. The lentils hold up well, and the chicken stays tender. Just thaw overnight in the fridge before reheating, and you’re set for an easy, nutritious meal anytime.

Reheating

I reheat leftovers gently on the stove over low heat, stirring occasionally until warmed through. If the soup looks a little thick, add a splash of broth or water to loosen it. Avoid high heat or microwave reheating alone to prevent overcooking the lentils or drying out the chicken.

FAQs

Can I use red or brown lentils instead of green lentils?

Yes, you can! Just keep in mind that red lentils tend to cook faster and can become mushy, which changes the texture of the soup. Green lentils hold their shape better for a more textured bite, which is why I prefer them for this Easy Chicken Lentil Soup Recipe.
Can I make this soup in a slow cooker?

Absolutely! Brown all your vegetables and spices first in a pan, then transfer everything to a slow cooker with chicken, lentils, tomatoes, and broth. Cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach in the last 15 minutes to keep it fresh and vibrant.
Is this soup gluten-free?

Yes, this Easy Chicken Lentil Soup Recipe is naturally gluten-free as long as you use gluten-free chicken broth and check your canned tomatoes for any additives. It’s a great hearty meal option if you’re avoiding gluten.
How do I keep lentils from breaking down too much?

Simmer the soup gently rather than boiling it hard and avoid stirring too vigorously. Keeping the heat moderate and stirring occasionally helps the lentils cook through but stay intact, giving a better texture to your Easy Chicken Lentil Soup Recipe.
Can I use chicken thighs instead of breasts?

You sure can! Chicken thighs add a bit more richness and stay juicy, which some folks really love. Just adjust cooking time slightly to ensure the thighs are cooked through, and the soup will be just as delicious.

Final Thoughts

This Easy Chicken Lentil Soup Recipe has become a trusted friend in my kitchen, perfect for when I want a meal that’s both nourishing and full of soul. It’s approachable, versatile, and comes together without stress — which to me is the true comfort of cooking. Give it a try, tweak it to your liking, and I’m pretty sure you’ll find yourself coming back for seconds (and thirds!). Nothing beats a homemade soup that feels like a warm hug on a plate.