Easy Chicken Lentil Soup Recipe
User Reviews
4.9
129 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
423 kcal
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Course
Main Course
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Cuisine
Mediterranean
Easy Chicken Lentil Soup Recipe
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Enjoy an easy chicken lentil soup that's full of Mediterranean flavor. Seasoned with warm spices and packed with veggies, this soup is all you need for a hearty dinner.
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Ingredients
- 2 tbsp olive oil extra virgin
- 1 white onion chopped
- 5 cloves garlic minced
- 1 large carrot diced
- 2 stalks celery chopped
- 4 chicken thighs boneless and skinless, cut into 1/2 inch pieces
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp Coriander
- 1 tsp all spice
- 1 1/2 tsp oregano
- 1 1/2 cup green lentils
- 1 tsp salt
- 2 cups chicken stock homemade or store-bought
- 4 cups water
- 1 lemon juice of
- 1/2 cup fresh dill chopped
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Instructions
- Heat olive oil in a large pot over medium heat.
- Saute chopped onion and minced garlic until golden.
- Add in diced carrots and celery. Cook for two minutes.
- Add in chicken pieces and all the spices. Stir well and cook until the chicken is lightly brown.
- Add in the lentils and salt. Stir and cook for a minute.
- Add chicken stock and water. Stir well and bring the lentil soup to simmer.
- Cover and slowly simmer for 45 minutes until the chicken and lentils are fully cooked.
- Adjust the salt, and add lemon juice and fresh dill to the soup.
- Serve warm.
Notes
- You can use leftover or precooked chicken thighs or breast for this lentil soup.
- If you have veggies in your fridge that are about to go bad, use them in this soup. Anything from potatoes to spinach and whatever in between can be used.
- Store the leftover Mediterranean chicken and lentil soup in an airtight container and refrigerate for up to 5 days.
- To make this soup spicy, add 1/2 teaspoon cayenne pepper with other spices.
- Serve this soup with warm pita for a tasty dinner.
- lentil soup in instant pot
- lentil soup in crock pot
- You can use leftover or precooked chicken thighs or breast for this lentil soup.
- If you have veggies in your fridge that are about to go bad, use them in this soup. Anything from potatoes to spinach and whatever in between can be used.
- Store the leftover Mediterranean chicken and lentil soup in an airtight container and refrigerate for up to 5 days.
- To make this soup spicy, add 1/2 teaspoon cayenne pepper with other spices.
- Serve this soup with warm pita for a tasty dinner.
- Saute onion and garlic in the instant pot using the saute function.
- Add in carrots and celery and saute for a couple of minutes.
- Add in the chicken and spices, cook for a few minutes and then add the lentils.
- Fill the instant pot with 2 cups chicken broth and 1 1/2 cup water.
- Seal and lock the lid, press the pressure cook function and set the timer for 18 minutes.
- Let the pressure naturally release. This takes about 10-15 minutes.
- Start by sauteing garlic, onion, celery and carrots in a pan.
- Saute chicken and spices with the vegetables.
- Transfer the chicken and vegetables to the slow cooker and add the lentils.
- Pour in 2 cups chicken stock and 2 cups water.
- Cook on low for 5 hours and serve warm.
Nutrition Information
Show Details
Calories
423kcal
(21%)
Carbohydrates
37g
(12%)
Protein
27g
(54%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
76mg
(25%)
Sodium
595mg
(25%)
Potassium
852mg
(24%)
Fiber
16g
(64%)
Sugar
4g
(8%)
Vitamin A
2616IU
(52%)
Vitamin C
18mg
(20%)
Calcium
83mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 595mg | 25% |
| Potassium | 852mg | 18% |
| Fiber | 16g | 64% |
| Sugar | 4g | 8% |
| Vitamin A | 2616IU | 52% |
| Vitamin C | 18mg | 20% |
| Calcium | 83mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
129 reviews
Excellent
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