Go Back
Chicken Lentil Soup

Chicken Lentil Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 lb boneless, skinless chicken thighs
  • 1 cup dried brown lentils
  • 6 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 bay leaf
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Juice of 1 lemon
  • ¼ cup chopped fresh parsley

Method
 

  1. Warm the oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook for about 5 minutes until softened. Stir in the garlic and cook 30 seconds more.
  2. Push the vegetables to the sides, add the chicken thighs, and season with the salt and pepper. Brown for about 3 minutes per side until golden.
  3. Stir in the lentils, broth, cumin, turmeric, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 25 to 30 minutes, until the lentils are tender.
  4. Remove the chicken, shred it with two forks, and return the meat to the pot.
  5. Take the pot off the heat. Squeeze in the lemon juice, taste, and adjust salt. Stir in the parsley and serve hot.

Notes

The soup will thicken as it sits, so when reheating, add a splash of broth to bring it back to the consistency you like.