Easy Chicken Lentil Soup Recipe
User Reviews
4.9
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Prep Time
15 mins
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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
Description
Easy Chicken Lentil Soup Recipe brings together boneless, skinless chicken thighs simmered with green lentils, onions, garlic, carrots, and celery. The soup is seasoned with a balanced blend of paprika, cumin, coriander, allspice, and oregano to impart warm, earthy notes. After sautéing the aromatics and browning the chicken with spices, lentils and salt are added along with chicken stock and water. The mixture simmers gently for 45 minutes until the chicken is cooked through and lentils are tender.
Fresh lemon juice and chopped dill are stirred in just before serving, giving the soup a bright, fresh finish that balances the richness. This hearty soup has a thick, stew-like texture that is both filling and warming, ideal for a satisfying meal.
The recipe allows for flexibility by recommending leftover or pre-cooked chicken and additional vegetables approaching spoilage, such as potatoes or spinach, to be added. Stored in an airtight container, leftovers keep for up to five days. For added heat, cayenne pepper can be included with the spices, and serving with warm pita bread enhances the meal. Variations for cooking in an Instant Pot or slow cooker are also suggested for convenience.
Ingredients
- 2 tbsp olive oil extra virgin
- 1 white onion chopped
- 5 cloves garlic minced
- 1 large carrot diced
- 2 talks 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 allspice
- 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 dill chopped, fresh
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
- Leftover or precooked chicken thighs or breasts can be used to save cooking time.
- Add any extra vegetables close to spoiling, like potatoes or spinach, for more nutrition and reduced waste.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- To add spiciness, include ½ teaspoon cayenne pepper with the other spices.
- Serve warm with pita bread for a more complete meal.
- This soup can be adapted for Instant Pot or slow cooker methods following the same ingredient list and timing adjustments.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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