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- 2 tablespoons olive oil - 1 onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon turmeric - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup dried green or brown lentils, rinsed - 6 cups chicken broth - 1 can (14 ounces) diced tomatoes (with juices) - 2 cups fresh spinach or kale, chopped - Salt and pepper to taste - Fresh lemon juice (optional, for garnish) - Fresh parsley or cilantro, chopped (for garnish) To make this soup, gather these ingredients. Each one adds flavor and nutrition. Olive oil starts the cooking. Onion, carrots, and celery add sweetness and crunch. Garlic brings a strong, aromatic taste. Spices like cumin and paprika give warmth and depth. Turmeric adds a nice color and health benefits. Chicken thighs are tender and juicy. Lentils are hearty and fill you up. Chicken broth adds a rich base, while diced tomatoes add acidity. Spinach or kale brings freshness and nutrients. Finally, season with salt, pepper, and lemon juice for a bright finish. {{ingredient_image_1}} - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté them for 5-7 minutes until soft. - Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon turmeric. Cook for 1 more minute until you smell the spices. - Add 1 pound of boneless, skinless chicken thighs cut into bite-sized pieces. Brown the chicken on all sides for about 5 minutes. - Now, stir in 1 cup of rinsed green or brown lentils, 6 cups of chicken broth, and 1 can of diced tomatoes with their juices. - Bring this mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes until the lentils are tender. - After the lentils are cooked, add 2 cups of chopped fresh spinach or kale. Cook for 5 more minutes until the greens are wilted. - Season the soup with salt and pepper to taste. Serve hot, drizzled with fresh lemon juice and topped with chopped parsley or cilantro for extra flavor. To make your chicken lentil soup stand out, use spices and herbs wisely. I love to add ground cumin, smoked paprika, and turmeric. They bring warmth and depth to the dish. Fresh herbs like parsley or cilantro add a bright touch. Always season your soup well with salt and pepper. Taste as you cook. This way, you can adjust flavors to your liking. Cooking lentils can be tricky. Make sure to rinse them well before adding to the pot. This helps remove any dust or debris. Keep an eye on them while they cook. Overcooked lentils can become mushy, ruining the soup's texture. Cook your veggies just until tender. This keeps them flavorful and colorful in the soup. Pair your soup with crusty bread or a simple salad. This adds crunch and freshness. If you have leftovers, store them in an airtight container in the fridge. The soup will taste even better the next day! You can also freeze it for later. Just make sure to leave some space in the container for expansion. Pro Tips Use Fresh Herbs: Adding fresh parsley or cilantro at the end enhances the flavor profile and freshness of the soup. Customize Your Veggies: Feel free to add other vegetables like bell peppers or zucchini for extra nutrition and variety. Make It Ahead: This soup tastes even better the next day. Make a big batch and store it for easy meals throughout the week. Spice It Up: If you like a little heat, consider adding a pinch of red pepper flakes or a dash of hot sauce for some extra kick. {{image_2}} You can switch up the lentils in this soup. Try red, yellow, or black lentils. Each type brings a unique texture and taste. Green lentils hold their shape well, while red lentils cook down and become creamy. If you want to substitute chicken, there are many options. You can use turkey for a lighter flavor. If you prefer plant-based protein, try chickpeas or tofu. Both add great texture and soak up the soup's flavors. To make this soup vegetarian or vegan, remove the chicken and use vegetable broth. Add more lentils or beans to keep it filling. You can also include more veggies like mushrooms or zucchini for texture. For gluten-free options, this recipe is already gluten-free. Just ensure your broth is gluten-free as well. You can serve it with gluten-free bread or crackers on the side. You can find many international twists on chicken lentil soup. In India, add coconut milk and curry powder for a creamy soup. For a Middle Eastern flair, use spices like coriander and cinnamon. If you enjoy spice, add chili powder or diced jalapeños. These will give the soup a nice kick. For a creamy version, stir in some cream or yogurt before serving. This adds richness and a smooth finish. To keep your chicken lentil soup fresh, follow these tips: - Refrigerate: Cool the soup to room temperature. Store it in an airtight container. It lasts in the fridge for about 3 to 4 days. - Label: Write the date on the container. This helps you track how long it’s been stored. - Divide: If you have a large batch, divide it into smaller portions. This makes it easy to grab one when needed. If you want to save it for longer, you can freeze it: - Freezing: Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. - Freeze in Portions: This allows you to thaw only what you need. The soup can last in the freezer for up to 3 months. When it’s time to enjoy your soup again, here’s how to reheat it safely: - Stovetop Method: Pour the soup into a pot. Heat it over medium heat, stirring often. This helps it heat evenly. - Microwave Method: Use a microwave-safe bowl. Heat it in short intervals, stirring in between. This prevents hot spots. To maintain the flavor and texture: - Add Liquid: If the soup seems thick, add a splash of broth or water while reheating. - Taste and Adjust: Before serving, taste the soup. You may need to add a bit of salt or pepper. By following these storage and reheating tips, you can enjoy your chicken lentil soup at its best! Chicken lentil soup lasts about 3 to 4 days in the fridge. Be sure to store it in an airtight container. This keeps the soup fresh and tasty. If you want to enjoy it later, consider freezing it. Yes, you can use a slow cooker for chicken lentil soup. Just add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method makes the flavors blend well, giving you a rich taste. You can use tofu or chickpeas as a substitute for chicken. Both options add protein and work well with lentils. For a meat-free option, try shredded jackfruit. This keeps the soup hearty and delicious. Yes, you can use canned lentils instead of dried ones. Just rinse and drain them first. Add them to the soup in the last 10 minutes of cooking. This way, they heat through without getting mushy. Yes, this soup is freezer-friendly! You can freeze it for up to 3 months. Just let it cool completely before packing it into freezer-safe containers. When you're ready to eat, thaw it in the fridge overnight and reheat it on the stove. In this blog post, I shared a simple recipe for chicken lentil soup. You learned about the key ingredients and their health benefits. I provided easy preparation and cooking steps to make this meal tasty and nutritious. You also found tips to enhance flavor and avoid common mistakes. Remember, you can customize this soup with different ingredients. It’s versatile and keeps well for future meals. Enjoy this heartwarming dish, knowing it’s good for you. Dive in and explore the benefits it brings to your table.

Hearty Chicken Lentil Soup

A comforting and nutritious soup made with chicken, lentils, and vegetables, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 whole onion, chopped
  • 2 whole carrots, diced
  • 2 whole celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon turmeric
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup dried green or brown lentils, rinsed
  • 6 cups chicken broth
  • 1 can (14 ounces) diced tomatoes (with juices)
  • 2 cups fresh spinach or kale, chopped
  • to taste salt and pepper
  • optional fresh lemon juice (for garnish)
  • for garnish fresh parsley or cilantro, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
  • Stir in the minced garlic, ground cumin, smoked paprika, and turmeric. Cook for another minute until fragrant.
  • Add the chicken pieces to the pot and cook until they are browned on all sides, about 5 minutes.
  • Stir in the lentils, chicken broth, and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the lentils are tender.
  • Once the lentils are cooked, add the chopped spinach or kale to the soup. Cook for an additional 5 minutes until the greens are wilted.
  • Season the soup with salt and pepper to taste. Serve hot, drizzled with a bit of fresh lemon juice and garnished with chopped parsley or cilantro for added flavor.

Notes

Add fresh lemon juice for a bright flavor.
Keyword chicken, comfort food, healthy, lentils, soup