This soup is easy to prepare and made with everyday ingredients you likely already have on hand. The lentils cook directly in the broth, absorbing flavor while adding natural thickness and richness to the soup.
It’s a one-pot meal that delivers both protein and fiber, making it filling without feeling heavy. The flavors deepen as it simmers, and it tastes even better the next day. Plus, it’s highly adaptable—you can easily adjust the vegetables and seasonings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts or thighs brown or green lentils, rinsed onion, chopped carrots, diced celery, diced garlic, minced chicken broth olive oil bay leaf ground cumin dried thyme salt black pepper fresh parsley for garnish (optional) lemon juice (optional)
Directions
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in the minced garlic, ground cumin, and dried thyme. Cook for about 30 seconds until fragrant.
Add the rinsed lentils, chicken broth, bay leaf, and chicken. Bring to a gentle boil.
Reduce the heat to a simmer, cover partially, and cook for 25–30 minutes, or until the lentils are tender and the chicken is fully cooked.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
Season with salt and black pepper to taste. Remove the bay leaf.
Stir in a squeeze of lemon juice if desired and garnish with fresh parsley before serving.
For extra flavor, add a pinch of smoked paprika or a dash of chili flakes for gentle heat. You can also include diced tomatoes for a slightly tangy twist.
Swap brown lentils for red lentils if you prefer a softer, thicker texture, though red lentils will cook more quickly and break down more.
For a heartier version, add diced potatoes or a handful of fresh spinach toward the end of cooking. If you like a creamier consistency, blend a cup of the soup and stir it back into the pot.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The lentils will continue to absorb liquid as it sits, so you may need to add a splash of broth or water when reheating.
Reheat gently on the stovetop over medium-low heat until warmed through. You can also microwave individual portions in short intervals, stirring in between.
This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I use canned lentils instead of dried?
Yes, but reduce the cooking time since canned lentils are already cooked. Add them during the last 10 minutes of simmering.
Do I need to soak lentils before cooking?
No, lentils do not require soaking. Just rinse them well before adding to the soup.
Can I use rotisserie chicken?
Yes, simply shred cooked rotisserie chicken and add it during the last 10–15 minutes of cooking.
What type of lentils work best?
Brown or green lentils hold their shape well and are ideal for this soup.
Can I make this in a slow cooker?
Yes, add all ingredients to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken before serving.
Is this soup gluten-free?
Yes, as long as your chicken broth is certified gluten-free.
Can I make it vegetarian?
Yes, omit the chicken and use vegetable broth. You can add extra vegetables or beans for additional protein.
Why is my soup too thick?
Lentils absorb liquid as they cook. Add more broth or water to reach your desired consistency.
Can I add rice or pasta?
Yes, but cook them separately and add to individual servings to prevent them from becoming overly soft.
How can I boost the flavor?
A squeeze of fresh lemon juice or a sprinkle of fresh herbs like parsley or cilantro can brighten the flavors beautifully.
Conclusion
Easy Chicken Lentil Soup is a comforting, nutrient-rich meal that’s simple to prepare and incredibly satisfying. With tender chicken, hearty lentils, and aromatic vegetables, this one-pot soup is perfect for meal prep, family dinners, or cozy evenings at home. It’s a wholesome recipe you’ll find yourself making again and again.
This Easy Chicken Lentil Soup is a hearty, protein-packed one-pot meal made with tender chicken, wholesome lentils, and flavorful vegetables. Perfect for busy weeknights or meal prep, this comforting chicken lentil soup recipe is nourishing, filling, and full of rich, savory flavor.
Author:Catherine
Prep Time:15 minutes
Cook Time:35–40 minutes
Total Time:50–55 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
1 lb boneless skinless chicken breasts or thighs
1 cup brown or green lentils, rinsed
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 tablespoon olive oil
1 bay leaf
1 teaspoon ground cumin
1 teaspoon dried thyme
Salt to taste
Black pepper to taste
Fresh parsley, chopped (optional)
1–2 teaspoons lemon juice (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in minced garlic, ground cumin, and dried thyme. Cook for about 30 seconds until fragrant.
Add rinsed lentils, chicken broth, bay leaf, and chicken. Bring to a gentle boil.
Reduce heat to a simmer, partially cover, and cook for 25–30 minutes, until lentils are tender and chicken is fully cooked (internal temperature 165°F / 74°C).
Remove chicken, shred with two forks, and return to the pot.
Season with salt and black pepper to taste. Remove bay leaf.
Stir in lemon juice if desired and garnish with fresh parsley before serving.
Notes
Lentils do not require soaking—just rinse before cooking.
If using rotisserie chicken, add shredded chicken during the last 10–15 minutes.
For a thicker soup, blend 1 cup of soup and stir it back in.
Add spinach or diced potatoes for a heartier variation.
Soup thickens as it sits—add extra broth when reheating if needed.
