Chicken and Lentil Soup
Warm up with a hearty bowl of Chicken and Lentil Soup, a comforting and nutrient-packed meal that’s perfect for any season. This recipe combines tender, golden-seared chicken thighs, protein-rich lentils, and a medley of aromatic vegetables like onions, carrots, and celery. Infused with earthy spices like cumin, turmeric, and paprika, the soup delivers warm, vibrant flavors in every bite. A finishing touch of fresh parsley and tangy lemon juice brightens the dish, while baby spinach adds a pop of color and extra nutrients. Ready in just an hour, this one-pot wonder is ideal for weeknight dinners or meal prep, serving up to six portions of wholesome goodness. Perfect your homemade soup game with this easy, satisfying recipe that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 1 cup dried lentils
- 6 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 2 cups baby spinach
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add them to the pot and cook for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, ground cumin, ground turmeric, and paprika to the pot. Stir for 1-2 minutes until fragrant.
Pour in the lentils, chicken broth, and diced tomatoes (with their juice). Stir to combine.
Return the chicken thighs to the pot. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.
Stir in the baby spinach and let it wilt for 2-3 minutes.
Season the soup with the remaining salt and black pepper to taste.
Just before serving, stir in the fresh parsley and lemon juice for brightness.
Serve hot and enjoy!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 6.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
