This chicken lentil soup is a nutritional powerhouse. Combining lean chicken with fiber-rich lentils creates an incredibly satisfying meal that's packed with protein and keeps you full for hours. The warm spices add depth without overwhelming the earthy lentil flavor.
Lentils are one of the healthiest foods you can eat - high in protein, fiber, iron, and folate. Unlike dried beans, they don't require soaking, making this soup surprisingly quick to prepare for how hearty it is.
Lentil Types
- Brown/Green - Hold shape well, earthy flavor
- French (Puy) - Firmer texture, slightly peppery
- Red/Yellow - Break down, create creamier soup
- Black (Beluga) - Firm, slightly sweet
Nutritional Benefits
- High protein - From both chicken and lentils
- High fiber - Keeps you satisfied
- Iron-rich - Great for energy
- Low glycemic - Steady blood sugar
Serving Suggestions
- Squeeze of fresh lemon
- Warm pita or naan
- Dollop of Greek yogurt
- Drizzle of good olive oil
Chicken Soup with Lentils
Protein-packed soup with earthy lentils and warm spices.
Nutrition per serving
310Calories
32gProtein
28gCarbs
8gFat
9gFiber
4gSugar
Ingredients
Instructions
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Sauté vegetables. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Add garlic, cumin, turmeric, and coriander. Cook 1 minute until fragrant.
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Build the soup. Add broth, lentils, chicken, and bay leaf. Bring to a boil, then reduce heat and simmer 30-35 minutes until lentils are tender and chicken is cooked through.
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Shred chicken. Remove chicken from pot, shred with two forks. Return shredded chicken to soup.
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Finish. Remove bay leaf. Stir in lemon juice. Season with salt and pepper. Serve garnished with fresh cilantro or parsley.
Recipe Notes
- Red lentils: Use for creamier texture - cook 20-25 minutes.
- Add greens: Stir in spinach or kale at the end.
- Instant Pot: 15 minutes high pressure, natural release.
- Storage: Refrigerate 5 days. Freezes well for 3 months. Add broth when reheating.
