Chicken Lentil Soup
Warm up with a comforting bowl of Chicken Lentil Soup, a wholesome and hearty recipe bursting with flavor and nourishment. This protein-packed meal combines tender pieces of chicken thighs, earthy green or brown lentils, and vibrant vegetables like carrots, celery, and baby spinach in a perfectly spiced broth seasoned with cumin, coriander, smoked paprika, and thyme. Simmered to perfection in just under an hour, this one-pot wonder is ideal for weeknight dinners or meal prep. A splash of fresh lemon juice and a sprinkle of parsley elevate each bowl with a bright, zesty finish. Gluten-free and nutrient-rich, this soup is a satisfying way to stay cozy and healthy year-round.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 sticks celery stalks, diced
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes, drained
- 1 cup dry green or brown lentils, rinsed
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped
- 1 medium lemon, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the chicken pieces to the pot and cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Sprinkle in the cumin, coriander, smoked paprika, thyme, salt, and black pepper. Stir to coat the chicken and vegetables in the spices.
Pour in the chicken broth and add the diced tomatoes and lentils. Bring the mixture to a boil over high heat.
Reduce the heat to low and let the soup simmer, uncovered, for 25–30 minutes, until the lentils are tender and the chicken is cooked through.
Stir in the baby spinach and cook for 2–3 minutes, until wilted.
Taste the soup and adjust the seasonings if needed.
Ladle the soup into bowls and garnish with chopped parsley. Serve with lemon wedges on the side for a fresh squeeze of flavor.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 6290 mg | 273% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 34.5 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 519 mg | 40% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5191 mg | 110% | |
*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.
