Chicken lentil soup
This chicken lentil soup is warm, filling, and full of simple flavors that feel like home. It combines tender chicken, soft lentils, and vegetables in a cozy broth that’s perfect for any season.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 ½ cups dried lentils green or brown, rinsed
- 6 cups chicken broth
- 2 cups cooked shredded chicken rotisserie or boiled
- 1 can 14 oz diced tomatoes
- 2 bay leaves
- Salt and pepper to taste
- Juice of ½ lemon optional, for brightness
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, then cook for about 6–7 minutes until softened. Stir in the garlic and cook for one more minute so it smells fragrant.
- Sprinkle in the cumin, paprika, and thyme. Stir them into the vegetables to coat everything in the spices. This helps release their aroma and gives your soup a deeper flavor.
- Pour in the chicken broth and add the rinsed lentils, diced tomatoes, and bay leaves. Give everything a good stir and bring the pot to a gentle boil.
- Lower the heat to medium-low, cover the pot with the lid slightly ajar, and let the soup simmer for about 25–30 minutes, or until the lentils are soft but not mushy.
- Stir in the shredded chicken and let it warm through for about 5 minutes. If the soup looks too thick, add a little more broth or water.
- Remove the bay leaves, taste the soup, and season with salt and pepper as needed. A squeeze of lemon juice at the end adds a nice brightness.
- Ladle the soup into bowls and top with fresh parsley. Serve with crusty bread on the side for dipping.