Ultimate Chicken Lentil Soup Recipe

The vibrant orange hue of this soup always brightens up my kitchen on grey afternoons. It brings an instant sense of warmth and comfort that only a homemade bowl can provide.

It is the perfect balance of wholesome ingredients and bold flavor, making this Chicken Lentil Soup a weekly staple.

Why This Chicken Lentil Soup Will Become Your Go-To Recipe

The combination of smoked paprika and cumin creates a deep, savory profile that tastes like it simmered all day. These warm spices bloom beautifully in the pot and fill the entire house with an inviting scent.

It comes together in just thirty minutes, which is a lifesaver on busy weeknights when I need something nutritious fast. You get a fully satisfying meal without spending hours standing over the stove.

Using red lentils naturally thickens the broth without needing any heavy cream or flour to create a rich texture. They break down slightly as they cook, creating a velvety consistency that coats every spoonful.

If you enjoy this hearty bowl, I highly recommend trying my Instant Pot Lentil Soup for a quicker method, and the Hearty Easy Golden Winter Soup offers another layer of cozy comfort.

Everything You Need for Perfect Chicken Lentil Soup

Here are the pantry staples you will need to get started:

• Chicken Broth: A good quality stock forms the savory base of the soup.
• Red Lentils: These cook quickly and break down to thicken the soup naturally.
• Carrots: Sliced rounds add a touch of sweetness and texture.
• Onion: Provides the essential aromatic foundation for the dish.
• Shredded Chicken: Pre-cooked breast or rotisserie meat works perfectly here.
• Olive Oil: Used for sautéing the aromatics and blooming the spices.
• Tomato Paste: Adds depth, color, and a hint of acidity to the broth.
• Garlic Cloves: Freshly minced garlic brings a necessary pungent kick.
• Smoked Paprika: Gives the soup a subtle, smoky warmth.
• Cumin: Adds an earthy, grounding flavor that pairs well with lentils.
• Turmeric: Provides a beautiful golden color and mild flavor.
• Salt and Black Pepper: Essential for enhancing all the other ingredients.
• Cilantro: Fresh herbs add a pop of color and freshness at the end.

My Method for Chicken Lentil Soup

Let’s get cooking!

1. Start by heating the olive oil in a large pot over medium-high heat. Add the chopped onions and sauté them for about five minutes until they become soft and start to turn a light golden color, which builds the first layer of flavor.
2. Stir in the minced garlic along with the tomato paste, smoked paprika, cumin, turmeric, salt, and black pepper. Cook this mixture for about two minutes while stirring constantly, allowing the spices to bloom in the hot oil until they become incredibly fragrant and darken slightly.
3. Pour in the chicken broth and add the dried red lentils and sliced carrots to the pot. Increase the heat to bring the liquid to a rolling boil, then cover the pot, reduce the heat to low, and let it simmer for about twenty minutes until the lentils are tender and the carrots are soft.
4. Once the lentils have softened and thickened the soup, stir in the cooked shredded chicken and let it heat through for a couple of minutes. Taste the Chicken Lentil Soup to adjust any seasonings if needed, then ladle it into bowls and top with fresh cilantro before serving.

My Chicken Lentil Soup Secrets

To get the most flavor out of your Chicken Lentil Soup, always fry the tomato paste and spices in the oil before adding liquid. This “blooming” process releases oils from the spices and removes the raw metallic taste from the tomato paste.

If you prefer a smoother texture, you can use an immersion blender to pulse the soup a few times before adding the shredded chicken. This creates a creamier base while still leaving some chunks of carrot and lentil for texture.

Don’t worry if the soup looks thin at first, as the red lentils will break down and thicken the broth significantly as it sits. If you are reheating leftovers the next day, you might actually need to splash in a little extra broth or water to loosen it up.

How I Like to Serve This Chicken Lentil Soup

A squeeze of fresh lemon juice right before eating really brightens up the earthy flavors of the lentils and cuts through the richness. It adds a zesty finish that makes the spices pop.

I always serve this Chicken Lentil Soup with a slice of crusty bread for dipping into the rich, flavorful broth. A simple side salad with a vinaigrette dressing also pairs wonderfully to round out the meal.

I love seeing what you make! Come follow me on Pinterest to see more cozy recipes and simple family dinners.

Chicken Lentil Soup

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• Author: Amelia Bryan
• Total Time: 38 min
• Yield: 4 servings
• Diet: Gluten Free

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Description

A cozy, protein-packed soup featuring red lentils, shredded chicken, and warm spices like turmeric and smoked paprika.

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Ingredients

• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 2 large carrots, sliced into rounds
• 1 cup dry red lentils, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 3 tablespoons olive oil
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

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Instructions

1. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook for 5-6 minutes until it softens and turns lightly golden.
2. Add the minced garlic, tomato paste, smoked paprika, cumin, turmeric, salt, and black pepper. Stir constantly for about 2 minutes to toast the spices and caramelize the tomato paste slightly.
3. Pour in the chicken broth and add the rinsed red lentils and sliced carrots. Stir well to combine all ingredients.
4. Bring the soup to a boil, then cover the pot and reduce the heat to low. Simmer for 20-22 minutes, or until the lentils are soft and have started to break down.
5. Stir in the shredded chicken and let it warm through for 2-3 minutes. If the soup is too thick, add a splash more broth or water.
6. Ladle into bowls and garnish with fresh cilantro before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; add a little water when reheating.

• Prep Time: 10 min
• Resting Time: 5 min
• Cook Time: 28 min
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 475
• Sugar: 6g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 16g
• Protein: 39g
• Cholesterol: 55mg

Keywords: Chicken Lentil Soup, red lentil recipe, healthy soup, easy dinner, high protein soup