This hearty chicken lentil soup is a comforting, protein-packed meal with a subtle Latin touch. It’s an easy, budget-friendly recipe that warms you on cold nights and makes excellent leftovers for meal prep.
Cozy Lentil Soup With Chicken
Simple to prepare and very satisfying, this chicken lentil soup combines tender chicken, hearty lentils, and bright aromatics for a bowl that feels like a warm hug. Lentils cook much faster than dried beans, which makes this a quick, one-pot weeknight dinner. If you like a smoother texture, you can purée a portion of the soup, but this version celebrates the chunky, comforting texture of whole lentils and shredded chicken.
Why You’ll Make This Chicken Lentil Soup Again
I’ve made this healthy chicken lentil soup for years and my family always asks for seconds. Lentils are an efficient source of protein and fiber, they cook quickly, and they stretch a small amount of meat into a filling meal. You can reduce the liquid slightly and serve the finished soup over rice for a heartier bowl.
- Nutritious lentils: Lentils provide complex carbohydrates, protein, and soluble fiber, plus B vitamins and iron—ingredients that make this soup both satisfying and nourishing.
- One-pot convenience: Everything cooks together in a single pot for easy prep and cleanup, and the finished soup stands on its own as a complete meal.
- Budget-friendly: Dried lentils are economical and add substantial nutrition without breaking the grocery budget.
- Improves with time: Flavors deepen after a day in the fridge, so this is ideal for leftovers and meal prepping.
Ingredients You’ll Need
Below are the ingredients for this easy chicken lentil soup. Exact measurements are provided in the recipe section.
- Lentils: Brown lentils work well; green lentils are a good alternative.
- Chicken: Boneless, skinless chicken thighs are used here—swap for chicken breasts if you prefer white meat.
- Broth: Use chicken broth or dilute a concentrated chicken bouillon in water for depth of flavor.
- Aromatics: Onion, scallions, garlic, cilantro, and tomato add freshness and balance. If you don’t have scallions, double the onion.
- Seasonings: Garlic powder, cumin, oregano, salt, and ground annatto (achiote) give this soup a Latin-inspired profile. If you don’t have annatto, substitute Spanish paprika or a sazon seasoning for color and warmth.
How to Make Chicken Lentil Soup
This chicken lentil soup comes together in a few straightforward steps. The lentils and chicken cook together first, then bright aromatics and spices are added to finish.
- Start the lentils and chicken: In a large pot, combine rinsed lentils, chicken thighs, water, and chicken bouillon or broth. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook until the chicken is fully cooked—about 20 minutes.
- Shred the chicken: Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
- Add the aromatics: While the chicken cooks, finely mince onion, scallions, cilantro, garlic, and tomato. Add them to the pot along with garlic powder, cumin, oregano, and annatto (or paprika/sazon).
- Simmer: Cover and cook until the lentils are tender, about 20–30 more minutes. Add additional water or broth if the soup becomes too thick; lentils continue to absorb liquid as they sit.
- Finish and serve: Taste and adjust salt. Serve hot garnished with chopped cilantro and an optional squeeze of lime for brightness.
Tips from the Test Kitchen
- Rinse lentils: Always rinse lentils and check for small stones or debris before cooking.
- Adjust consistency: The soup thickens as it cools. Stir in water or broth when reheating to reach your preferred consistency.
- Season well: Cumin and annatto (or paprika) give the soup its distinctive flavor; don’t skip them.
Chicken Lentil Soup
Prep: 5 mins Cook: 45 mins Total: 50 mins
Yield: 8 servings Serving Size: 1/3 cup
Ingredients
- 1 lb dried lentils, rinsed
- 12 oz (about 3) boneless skinless chicken thighs, trimmed
- 8 cups water (or low-sodium chicken broth)
- 1 tbsp chicken bouillon or concentrated chicken base (optional)
- 1 small onion, finely chopped
- 2 scallions, sliced
- 1/4 cup chopped cilantro, plus extra for garnish
- 3 cloves garlic, minced
- 1 medium ripe tomato, diced
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/4 tsp dried oregano
- 1/4 tsp ground annatto (achiote) or Spanish paprika (or sazon)
- Salt, to taste
Instructions
- In a large pot, combine the rinsed lentils, chicken thighs, water, and chicken bouillon or broth. Bring to a boil, then reduce heat to medium-low.
- Cover and simmer until the chicken is cooked through, about 20 minutes.
- Remove the chicken, shred with two forks, and return the shredded chicken to the pot.
- Meanwhile, finely mince or chop the onion, scallions, cilantro, garlic, and tomato. Stir them into the pot along with garlic powder, cumin, oregano, and annatto (or paprika/sazon).
- Cover and simmer for about 25 more minutes, or until the lentils are tender. Add more water or broth if the soup becomes too thick.
- Taste and adjust salt before serving. Garnish with extra cilantro and a squeeze of lime if desired.
Nutrition (per serving)
Calories: 263 kcal · Carbs: 40 g · Protein: 23.5 g · Fat: 3 g · Fiber: 6.5 g · Sodium: 503.5 mg
Variations
- Add diced carrots or celery for extra vegetables and texture.
- Stir in fresh spinach or kale at the end for added greens and nutrients.
- Use smoked paprika for a deeper, smoky flavor profile.
- Finish with a squeeze of fresh lime or a sprinkle of queso fresco for brightness and contrast.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm gently on the stovetop or in the microwave, adding water or broth as needed to adjust consistency because lentils will absorb liquid over time.
More Soup Recipes You’ll Love
- Chicken Noodle Soup — a classic, comforting bowl.
- Turkey Meatball Vegetable Soup — hearty, lean protein with veggies.
- Black Bean Soup (Freezer Friendly) — rich, fiber-packed, and make-ahead friendly.
- Cabbage Soup — light, low-calorie, and full of vegetables.