This Chicken Lentil Soup is hearty and warming, packed with tender chicken, healthy lentils, and colorful veggies. It’s perfect for a cozy meal on chilly days!
I love how it makes my kitchen smell amazing as it simmers. Plus, it’s so easy to make—just throw everything in, let it do its thing, and soon you’ll have a delicious dinner!
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts or thighs, both work well. I prefer thighs for their juiciness. If you’re looking for a vegetarian option, try using mushrooms or a plant-based protein like tofu or tempeh instead.
Lentils: Green or brown lentils are great, as they hold their shape well while cooking. If you’re in a pinch, canned lentils can be used; just add them toward the end to warm through.
Coconut Milk: This ingredient adds creaminess and a touch of sweetness. If you want to skip it, you can replace it with heavy cream or a dairy-free alternative like almond milk. The soup will still be tasty!
Spices: Cumin and turmeric add wonderful flavors. If you want a little more heat, consider adding a pinch of cayenne. For a different vibe, try adding coriander or garam masala for a unique twist.
How Do You Achieve the Best Flavor From Your Soup?
Getting the flavors right in your chicken lentil soup is key to making it delicious. Start by sautéing onions in olive oil until they’re translucent; this builds a savory base. Don’t rush the process—allowing the onions to soften really enhances the soup’s depth.
- Once the onions are ready, add garlic, carrots, and celery to the pot. This trio of veggies brings sweetness and texture.
- When adding the chicken, ensure it’s cooked properly until there’s no pink left, this guarantees a safe and tasty soup.
- Don’t forget to season adequately with salt and pepper—taste as you go to find your preferred balance of flavors.
How to Make Chicken Lentil Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (about 450g) boneless, skinless chicken breasts or thighs, diced
- 1 cup dried lentils (green or brown), rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 6 cups chicken broth
- 1 cup coconut milk (optional for creaminess)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lemon (optional for brightness)
How Much Time Will You Need?
This delicious Chicken Lentil Soup will take about 10 minutes for prep and about 40-50 minutes to cook. In total, you can expect to spend less than an hour making this hearty and nutritious soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onions and sauté them until they become translucent, which should take about 5 minutes. This step builds a flavorful base for your soup.
2. Add More Veggies:
Next, toss in the minced garlic, diced carrots, and celery. Cook these together for another 3-4 minutes, until the carrots and celery soften up a bit. You’ll love the aroma in your kitchen!
3. Cook the Chicken:
Now, it’s time to add the diced chicken to the pot. Stir it around and cook until the chicken is no longer pink; this will take about 5-7 minutes. Don’t forget to mix everything up to ensure even cooking!
4. Mix in the Lentils and Spices:
Add the rinsed lentils, ground cumin, turmeric, and the chicken broth to the pot. Stir everything together and bring it to a boil. The spices will add a lovely warmth and color to the soup.
5. Let It Simmer:
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes. You want the lentils to become nice and tender. Give it a stir occasionally and enjoy the simmering sounds!
6. Stir in Coconut Milk:
If you’re using coconut milk, add it in during the last 10 minutes of cooking. This will give the soup a richer, creamier texture. If you prefer a lighter soup, feel free to skip this step!
7. Final Seasoning:
After the lentils are tender, season the soup with salt and pepper to taste. If you want a little extra zing, squeeze in the juice of a lemon and stir well.
8. Serve and Enjoy:
Now it’s time to serve! Ladle the hot soup into bowls and garnish with fresh chopped cilantro on top. Enjoy your hearty and comforting Chicken Lentil Soup!
Can I Use Canned Lentils Instead of Dried Lentils?
Absolutely! If you’re short on time, canned lentils can save the day. Simply drain and rinse them, then add them to the soup in the last 10-15 minutes of cooking to heat through. This will ensure they don’t get mushy!
What Can I Use Instead of Chicken?
If you want a vegetarian option, you can substitute the chicken with mushrooms or tofu. Just sauté them with the vegetables, and adjust the cooking time as needed. You can also use vegetable broth instead of chicken broth for an entirely plant-based soup!
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat, adding a splash of broth or water to loosen the soup if needed.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to add any vegetables you like, such as spinach, kale, or bell peppers. Just chop them up and add them in when you add the carrots and celery, so they have time to cook and soften. This is a great way to use up any vegetables you have on hand!
