Easy Chicken Lentil Soup Recipe

Introduction

This easy chicken lentil soup is a comforting and nutritious meal that’s perfect for any day of the week. Packed with tender chicken, earthy lentils, and fresh spinach, it delivers rich flavors and satisfying textures in every spoonful.

Ingredients

• 1.5 lb chicken breast (cut into bite-sized chunks)
• Black pepper to taste (freshly ground preferred)
• 3 carrots (cut into 1/2-inch rounds)
• 4 garlic cloves (freshly minced)
• 14 oz fire-roasted diced tomatoes (such as Muir Glen)
• 1 tsp smoked paprika
• 5 oz fresh spinach (added at the end)
• 1 tsp salt
• 1 yellow onion (diced into 1/2-inch pieces)
• 1.5 cups green lentils
• 1 tbsp olive oil (or any neutral oil like canola)
• 6 cups chicken broth (low-sodium optional)
• 1/2 tsp cumin
• 2 celery ribs (diced into 1/2-inch pieces)

Instructions

1. Step 1: Cut the chicken breast into bite-sized chunks and season generously with salt and freshly ground black pepper. Dice the onion, carrots, and celery into 1/2-inch pieces. Mince the garlic and gather the lentils, broth, tomatoes, and seasonings so everything is ready before cooking.
2. Step 2: Heat olive oil in a large pot over medium heat until shimmering. Add the diced onion, carrots, and celery and cook for 6 minutes, stirring occasionally, until the onion is translucent and vegetables begin to soften.
3. Step 3: Add the minced garlic, salt, smoked paprika, and cumin, then cook for 1 more minute, stirring constantly to bloom the spices without burning the garlic.
4. Step 4: Add the chicken chunks, green lentils, fire-roasted diced tomatoes with their juice, and chicken broth. Stir to combine and bring to a boil over medium-high heat.
5. Step 5: Reduce heat to medium-low and simmer for 25 minutes, stirring occasionally, until lentils are tender and chicken is cooked through.
6. Step 6: Stir in fresh spinach and cook for 1–2 minutes until it wilts fully. Taste and adjust seasoning with additional salt and pepper as needed before serving.

Tips & Variations

• For more depth, add a bay leaf during simmering and remove before serving.
• Substitute kale for spinach if preferred, adding it at the end in the same way.
• Use vegetable broth instead of chicken broth to make this soup vegetarian (replace chicken with tofu or extra vegetables).
• Rinse lentils well before cooking to remove dust and impurities.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of lentils?

Yes, but green lentils hold their shape best in this soup. Red or yellow lentils cook faster and may become mushy, changing the texture.

Is it possible to make this soup vegetarian?

Absolutely. Use vegetable broth and substitute the chicken with extra vegetables or plant-based protein like tofu or tempeh for a vegetarian-friendly version.

Easy Chicken Lentil Soup Recipe

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★★★★★

4.5 from 67 reviews

A hearty and nutritious Easy Chicken Lentil Soup featuring tender chicken breast, green lentils, fresh vegetables, and flavorful spices simmered to perfection. This comforting one-pot meal is enriched with fire-roasted tomatoes and fresh spinach for added depth, color, and nutrition, making it perfect for a wholesome lunch or dinner.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein & 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)
• 1 yellow onion (diced into 1/2-inch pieces)
• 2 celery ribs (diced into 1/2-inch pieces)
• 4 garlic cloves (freshly minced)
• 5 oz fresh spinach (added at the end)

Liquids

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

Spices & Oils

• 1 tbsp olive oil (or neutral oil like canola)
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 tsp salt
• Salt to taste
• Black pepper to taste (freshly ground preferred)

Instructions

1. Prepare Ingredients: Cut chicken breast into bite-sized chunks and season them generously with salt and freshly ground black pepper for full flavor. Dice the onion, carrots, and celery into 1/2-inch pieces to ensure even cooking. Mince the garlic cloves finely. Measure out lentils, chicken broth, fire-roasted diced tomatoes, and spices to have everything ready for a smooth cooking process.
2. Sauté Vegetables: Heat olive oil in a large pot over medium heat until shimmering. Add diced onion, carrots, and celery together and cook for about 6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. This step builds a flavorful base and enhances the sweetness of the vegetables.
3. Add Garlic and Spices: Stir in minced garlic, salt, smoked paprika, and cumin, cooking for 1 more minute with constant stirring. This helps bloom the spices, releasing their full aroma and flavor without burning the garlic.
4. Add Main Ingredients and Simmer: Add the seasoned chicken chunks, green lentils, fire-roasted diced tomatoes (with their juice), and chicken broth to the pot. Stir well to combine. Bring the soup mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer gently for 25 minutes. Stir occasionally to keep lentils from sticking or breaking apart, and to ensure the chicken cooks through and lentils become tender.
5. Finish with Spinach and Season: Add fresh spinach to the pot and stir continuously for 1 to 2 minutes until it wilts completely into the soup. Taste the soup and adjust seasoning with additional salt and freshly ground black pepper as needed. Adding spinach at the end preserves its vibrant color and fresh flavor, enhancing the soup’s earthiness and nutrition.

Notes

• Simmering gently instead of boiling vigorously keeps the broth clear and lentils intact for better texture and appearance.
• Using fire-roasted tomatoes adds a subtle smoky depth to the soup.
• Add fresh spinach at the end to maintain its color and nutritional value.
• Use low-sodium chicken broth if you want to control salt levels better, especially if adjusting seasoning later.
• Freshly ground black pepper enhances the overall flavor more than pre-ground pepper.

Keywords: Chicken Lentil Soup, Hearty Soup, Healthy Dinner, One-Pot Meal, Lentils, Chicken Breast Soup, Easy Soup Recipe