Hey folks!
Feeling a little under the weather or just want something warm and cozy? I’ve got you covered!
Today, I’m sharing my go-to recipe for chicken lentil soup.
It’s hearty, hearty, and packed with flavor. Plus, it’s super easy to whip up!
Grab your favorite pot, and let’s get started on this comforting dish!
Ingredient Substitutions
Chicken breast can be replaced with firm tofu or chickpeas for a vegetarian option. Tofu should be pressed and cubed, while chickpeas can be added directly. Both alternatives provide protein and maintain the soup’s hearty texture. For tofu, pan-fry it before adding to the soup for better flavor.
Green lentils can be substituted with red lentils or split peas. Red lentils cook faster and create a creamier texture, so reduce cooking time by about 10 minutes. Split peas offer a similar nutritional profile and cooking time to green lentils.
Chicken stock can be swapped for vegetable stock to make the soup fully vegetarian. For a lower-sodium option, use low-sodium stock or water with additional herbs and spices for flavor. If using water, consider adding a bay leaf and increasing the amount of garlic and herbs to enhance the soup’s taste.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 80-85 g
- Fat: 20-25 g
- Carbohydrates: 70-75 g
Ingredients
- 1 tsp ground cumin (for best flavor and aroma)
- 2 large garlic cloves, minced
- 3 medium carrots, chopped
- 1 large yellow onion, chopped
- 1 medium red bell pepper, chopped
- 1/2 lb green lentils, rinsed
- 1/4 tsp crushed red pepper
- salt as needed
- 1 tbsp olive oil
- 1 can diced tomatoes (undrained, I use Muir Glen)
- 1 tsp dried oregano
- juice from half a lemon
- 3 celery stalks, chopped
- 1 1/2 lb chicken breast (cut into bite-sized pieces)
- 6 cups chicken stock (low sodium preferred)
- 1 tsp sweet or smoked paprika
- pepper as needed
- 1/2 cup chopped cilantro or parsley
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large pot over medium heat.
Once the oil is hot, add the diced onion, carrots, celery, and red bell pepper.
Sauté these ingredients until they become tender and the onions are translucent, taking care not to let them burn.
Step 2: Add Aromatics and Spices
Stir in the garlic and red chili flakes, cooking for about a minute until the garlic is fragrant.
Then, add the ground cumin, paprika, and dried oregano, and cook for another minute, stirring often to ensure the spices are well-distributed and don’t stick to the bottom of the pot.
Step 3: Cook the Chicken
Add the chicken to the pot and cook it until it’s no longer pink on the outside.
It doesn’t need to be fully cooked at this point as it will continue to cook as the soup simmers, allowing it to absorb the flavors of the broth and spices.
Step 4: Assemble the Soup Base
Stir in the diced tomatoes, green lentils, and chicken broth.
Increase the heat to bring the mixture to a boil.
This will begin to cook the lentils and meld the flavors together.
Step 5: Simmer the Soup
Once the soup reaches a boil, reduce the heat to low and let it simmer gently.
Allow it to cook for about 20-30 minutes until the lentils are tender and the chicken is fully cooked through.
Stir occasionally and check the tenderness of the lentils as they absorb the broth.
Step 6: Final Seasoning and Serving
As a finishing touch, stir in the lemon juice and chopped cilantro.
Adjust the seasoning with salt and pepper to taste.
Serve the soup hot, enjoying the harmonious blend of earthy lentils, tender chicken, and aromatic spices.
