This hearty chicken lentil soup is a comforting, protein-packed recipe with a little bit of Latin flair. It’s perfect for warming your belly on cold winter nights!
Cozy Lentil Soup With Chicken
This chicken lentil soup is easy to make, economical, and very satisfying. Lentils were the first legumes I liked as a kid, so they’re one of my favorite comfort foods. My mom would make me a similar soup with carrots and celery, and since I was picky, she usually pureed mine. Now that I’m older, I’ve come to love the hearty, chunky texture in this chicken lentil soup. (Try my Instant Pot Chicken and Lentil Soup if you want to get this recipe on the table even faster. And for vegetarian lentil soup recipes, try this Lebanese Lentil Soup and Red Lentil Soup with Spinach.)
Why This Chicken Lentil Soup Is One You’ll Make Again and Again
I’ve been making this healthy chicken lentil soup for years. My family loves it—Madison was even a fan when she was a toddler! I like using lentils in soups because they cook so much quicker than dried beans, and a small amount goes a long way. You can also make this soup with a little less water and serve it over rice.
- Powerhouse lentils: Lentils are complex carbohydrates packed with protein and soluble fiber. They’re low in fat and high in vitamins and minerals like vitamin B and folate, with about twice as much iron as other legumes.
- One-pot meal: Everything cooks together in a single pot for easy cleanup and this soup is so filling, you don’t need to serve it with anything else.
- Budget-friendly: Dried lentils are an affordable way to add more protein and fiber to your meals.
- Meal-prep friendly: The flavor of this soup gets even better as it sits in the fridge.
Ingredients You’ll Need
Below are the ingredients for this easy chicken lentil soup. See the recipe card for exact measurements.
- Lentils: I used brown lentils, but green would also work.
- Chicken: Swap the chicken thighs for chicken breasts if you prefer white meat.
- Broth: Add Better than Bouillon chicken to eight cups of water, or if you don’t have bouillon, use chicken broth.
- Aromatics: I used onion, scallions, and garlic. If you don’t have scallions, double the onion. You can also use red onion.
- Fresh cilantro: Brightens the soup at the end. You can skip it if you’re not a fan.
- Tomato: Swap the tomato for Roma or cherry tomatoes or canned diced tomatoes if they’re not in season.
- Seasonings: Garlic powder, cumin, oregano, salt, and ground annatto give this lentil soup maximum flavor. Ground annatto (also known as achiote) is commonly used in Latin cuisine to add color and a subtle flavor. If you can’t find it, sub paprika or sazon.
How to Make Chicken Lentil Soup
This chicken lentil soup recipe comes together in a few easy steps.
- Start the lentils and chicken: In a large pot, combine the lentils, chicken thighs, water, and chicken bouillon. Bring to a boil, then reduce the heat to medium-low. Cover and simmer until the chicken is cooked through, about 20 minutes.
- Shred the chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
- Add the aromatics: While the chicken cooks, finely mince the onion, scallions, cilantro, garlic, and tomato. (I do this in a chopper.) Add this mixture to the pot along with the garlic powder, cumin, oregano, and annato.
- Simmer: Cover and cook for about 25 more minutes, or until the lentils are soft. If the soup becomes too thick, add more water as needed to reach your desired consistency.
- Adjust and serve: Taste and adjust the salt as needed before serving.
Tips from Gina’s Test Kitchen
- Rinse your lentils: Always rinse and check your lentils for small debris before cooking. I’ve been surprised to find little pebbles in lentils more than once!
- Adjust the thickness: This soup thickens as it sits. Add water or broth when reheating if needed.
- Don’t skip the spices: Cumin and annato give this soup its fantastic Latin flavor and sets it apart from standard lentil soup recipes.
Yield: servings
Serving Size: 1 1/3 cup
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In a large pot combine lentils, chicken, water and chicken bullion.
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Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes.
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Remove the chicken and shred, return to the pot
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Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato.
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Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick.
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Adjust salt to taste as needed.
Last Step:
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Serving: 1 1/3 cup, Calories: 263 kcal, Carbohydrates: 40 g, Protein: 23.5 g, Fat: 3 g, Saturated Fat: 0.5 g, Cholesterol: 40 mg, Sodium: 503.5 mg, Fiber: 6.5 g, Sugar: 1.5 g
Variations
- Add diced carrots or celery for extra vegetables.
- Stir in fresh spinach or kale at the end for added greens.
- Use smoked paprika for a slightly smoky flavor.
- Add a squeeze of fresh lime before serving for brightness.
Storage and Reheating
- Refrigerator: Store this chicken lentil soup in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm on the stovetop or microwave, adding water or broth as needed since the lentils continue to absorb liquid and will make the soup thicker as it sits.
