Ah, chicken and lentil soup 🍲 — hearty, protein-packed, and perfect for a cozy meal. Think tender chicken, earthy lentils, and aromatic veggies simmered together. Here’s a classic recipe:
Chicken and Lentil Soup
Serves: 4–6
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup dried lentils, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric (optional)
- 6 cups chicken broth
- 2 tbsp olive oil
- Salt & pepper, to taste
- 2 tbsp chopped fresh parsley or cilantro
Instructions
- Prep chicken
- Cut chicken into bite-sized pieces or leave whole to shred later.
- Season lightly with salt and pepper.
- Sauté aromatics
- In a large pot, heat olive oil over medium heat.
- Sauté onion, carrots, and celery for 4–5 minutes until softened.
- Add garlic, cumin, paprika, and turmeric; cook 30 seconds until fragrant.
- Simmer soup
- Add chicken, lentils, and chicken broth.
- Bring to a boil, then reduce heat to low and simmer 25–30 minutes, until lentils are tender.
- Shred chicken (if needed)
- If chicken is whole, remove, shred, and return to the pot.
- Season & serve
- Adjust salt and pepper.
- Stir in parsley or cilantro.
- Serve hot with crusty bread or rice.
🔥 Tips & Variations
- Spicy: Add a pinch of cayenne or red chili flakes
- Creamy: Stir in a splash of coconut milk or cream
- Vegetable boost: Add spinach, zucchini, or tomatoes in the last 5 minutes
- Make-ahead: Keeps well in fridge for 3–4 days; freezes beautifully
If you want, I can give you a slow cooker version that simmers all day and develops even deeper flavor — almost effortless.
Do you want me to do that?
