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Easy Chicken Lentil Soup Recipe

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★★★★★

4.5 from 84 reviews

This Easy Chicken Lentil Soup is a hearty and nutritious meal perfect for any day. Tender chicken breast, green lentils, and fresh vegetables simmered together with fire-roasted tomatoes and warm spices create a comforting and flavorful soup. Finished with fresh spinach for a vibrant touch, this recipe is simple to prepare and offers a delicious balance of protein and fiber in every bowl.

Ingredients

Scale

Protein and Legumes

  • 1.5 lb chicken breast, cut into bite-sized chunks
  • 1.5 cups green lentils (Bob’s Red Mill recommended)

Vegetables

  • 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

Liquids

  • 6 cups chicken broth (low-sodium preferred)
  • 14 oz fire-roasted diced tomatoes (e.g., Muir Glen)

Seasonings and Oils

  • 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

Instructions

  1. Prep Ingredients: Cut the chicken into bite-sized chunks and season generously with salt and freshly ground black pepper to enhance flavor throughout. Dice the onion, carrots, and celery into uniform 1/2-inch pieces for even cooking and pleasing texture. Mince the garlic fresh, and measure out lentils, broth, tomatoes, and spices to have everything ready before cooking.
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat until shimmering. Add diced onion, carrots, and celery. Cook for about 6 minutes stirring occasionally until vegetables soften and onions turn translucent, creating a flavorful base. Add minced garlic, salt, smoked paprika, and cumin, then stir and cook for 1 more minute to bloom the spices and evenly release their aromas without burning the garlic.
  3. Simmer Soup: Add the seasoned chicken chunks, green lentils, fire-roasted diced tomatoes with their juice, and chicken broth into the pot. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer gently for 25 minutes, stirring occasionally. This allows lentils to soften and chicken to fully cook while maintaining a clear broth and good texture.
  4. Finish with Spinach and Adjust Seasoning: Stir fresh spinach into the soup and cook for 1–2 minutes until completely wilted. Taste and adjust seasoning with extra salt and freshly ground black pepper as needed. Adding spinach last ensures vibrant color and preserves its fresh flavor, enhancing the soup’s earthiness and nutrition.

Notes

  • Use low-sodium chicken broth to control salt levels.
  • For more depth, you can brown the chicken separately before adding to the soup.
  • Rinsing lentils before cooking helps remove excess starch.
  • Leftovers store well refrigerated for up to 4 days or freeze for up to 3 months.
  • This soup can be made vegetarian by substituting vegetable broth and omitting chicken.

Keywords: chicken lentil soup, easy chicken soup, healthy lentil soup, one pot soup, chicken and lentils, comforting soup recipe, healthy dinner

Find it online: https://mjrecipe.com/easy-chicken-lentil-soup-recipe/