Chicken Lentil Soup

4.98 from 248 votes

Chicken lentil soup made with red lentils, shredded chicken, carrots, tomato pasta, and spices, simmered on the stovetop and ready in 30 minutes.

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Prep Time 5 minutes
Servings 6 servings
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Red Lentil Chicken Soup.
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Chicken lentil soup is so good and filling!

This chicken lentil soup is a little spin on my Lebanese crushed lentil soup, but with red lentils instead of brown ones. The red lentils give the chicken lentil soup that beautiful orange color and cook down into the broth. I like to add shredded chicken to this version because it turns the soup into more of a full meal.

The spice mix is a little different, too. Smoked paprika, cumin, and turmeric make the whole kitchen smell incredible while the soup simmers, and they add a warmth that goes so well with the carrots and chicken. For me, this chicken lentil soup is the kind of recipe I make on a Sunday and then enjoy for a couple of lunches during the week. It reheats so well and just gets better the next day.

Happy Cooking!
– Yumna

Chicken and Lentil Soup Ingredients

Ingredients to make the recipe portioned out
  • Lentils: Make sure you’re grabbing red lentils, not green lentils (the textures are different).
  • Shredded chicken: I like to use breast meat, but you can use thighs too! You can also try using tofu or chickpeas to make this one vegetarian.
  • Oil: I like to use olive oil, but you can use any you have on hand.
  • Vegetables: My go-to veggies for this chicken and lentil soup are onion, garlic, and carrots, but feel free to add other aromatics like celery or fennel. Bell peppers and zucchini would be good, too!
  • Tomato Paste: Canned diced tomatoes work well if you don’t have any tomato paste on hand!
  • Seasoning: I use smoked paprika, cumin, turmeric, salt and pepper to flavor this soup. Feel free to add in thyme or rosemary as well.
  • Chicken broth: You can use your favorite store-bought brand or use homemade chicken broth. I like to use chicken, but vegetable broth will work well, too.
  • Garnishes: I always top my chicken and lentil soup with fresh cilantro, but parsley will work, too.

How to Make Chicken Lentil Soup

Softened onions, add the garlic, tomato paste and spices in a pot.
Step 1: Soften the onions. Add the garlic, tomato paste and spices and stir until it’s nice and fragrant.
Add carrots and lentils.
Step 2: Add the carrots and lentils and you can give everything a quick toss, but it’s not necessary.
Add broth.
Step 3: Add the chicken broth
Soup simmering.
Step 4: Bring the mixture a boil and simmer with the lid on.
Add chicken.
Step 5: Add in the shredded chicken once the vegetables soften and the red lentils plump.
Stir.
Step 6: The mixture may look liquidy but will continue to thicken as it sits. Adjust the liquid here if needed, and serve.

Red Lentil Chicken Soup.

Lentil Chicken Soup Recipe

Author: Yumna Jawad
4.98 from 248 votes
Chicken lentil soup made with red lentils, shredded chicken, carrots, tomato pasta, and spices, simmered on the stovetop and ready in 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings6 servings

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Ingredients
  

Instructions

  • In a large pot over medium-high heat, heat the olive oil. Add the onions; cook until lightly golden, about 5 minutes. Add the garlic and cook until fragrant, one more minute.
  • Stir in the tomato paste, smoked paprika, cumin, turmeric, salt and pepper and cook until the spices are fragrant, and everything is well coated in the paste, about 2 minutes.
  • Add the lentils, carrots and chicken broth and bring the mixture to a boil. Simmer until the lentils and carrots are soft, about 20 minutes.
  • Stir in the shredded chicken and serve with fresh cilantro, if desired.

Notes

Storage: Store any leftovers in an airtight container. They will last around 4 days in the fridge.
Freezing Instructions: You can also freeze the soup in for up to 3 months. I recommend freezing it individual portions but easier thawing. To re-heat, thaw in the fridge overnight and and microwave until heated through or reheat on the stovetop.
Substitutes: For best results, follow the recipe as is. However you can add in more vegetables if you like and omit the chicken to make this soup vegan.

Nutrition

Calories: 285kcal, Carbohydrates: 25g, Protein: 21g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 35mg, Sodium: 1170mg, Potassium: 783mg, Fiber: 11g, Sugar: 3g, Vitamin A: 3806IU, Vitamin C: 23mg, Calcium: 58mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

Recipe Tips

  1. Fry your spices with your onions. The spice combination in this soup is everything! To release the best flavor from your spices, make sure to toast them with oil and onions.
  2. Allow your soup to rest for the best consistency. It may seem too liquid-y at first, but your lentils will continue to absorb the liquid as it sets, so make sure you give your soup enough time to sit!

Serving Ideas

  • Pair with fresh bread. I love sopping up this soup with some crusty homemade bread!

FAQs

How do I store and reheat my chicken and lentil soup?

After allowing your soup to cool down to room temperature, transfer it into an airtight container and it should keep well in the fridge for 3-4 days. To reheat, pour your soup into a pot and warm over medium heat, stirring occasionally until hot.

Can I freeze my chicken and lentil soup?

Absolutely! Once your soup has fully cooled, transfer it to a freezer-safe container or bag, leaving some space at the top for expansion, and it should keep well for up to 2 to 3 months. When you’re ready to serve, thaw your soup overnight in the fridge and reheat on the stovetop.

Close up of one bowl of red lentil soup garnished with cilantro

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Comments

  1. Kirrily says:

    Iโ€™m sure this would have been delicious, however I thought I would try brown lentils instead of red as itโ€™s what I had in my pantry, and I donโ€™t think it worked as well as it would have! Flavour lacked sweetness and it was a bit watery, definitely better to use red lentils which Iโ€™m sure would break up better and add to sweetness!

    1. Yumna J. says:

      So sorry the texture wasn’t the best with brown lentils! I hope you enjoy the soup even more next time with red lentils. Thank you, Kirrily!

  2. Robyn says:

    Great flavoured soup recipe. I added shredded chicken and a few more veggies. Indian spices took it to another level. Excellent!

    1. Yumna J. says:

      Yum! So happy you liked it, Robyn. Thank you for sharing!

  3. Alyssa says:

    So delicious. I cooked the chicken right in the soup when simmered for about an hour. Also added lemon juice based on other reviews and it was awesome! Will make again!

    1. Yumna J. says:

      So happy you liked the recipe and the addition of lemon juice!! Thanks for sharing, Alyssa!

  4. Crystal says:

    I happen to find this recipe on Google because I was trying to figure out what to do with the chicken I had in the fridge and the red lentils I had in the pantry and this recipe popped up so I gave it a try and itโ€™s actually really good. I ended up using a little bit more cumin and some garam masala. I also added some chickpeas because I didnโ€™t have carrots. Definitely give it a try.

    1. Yumna J. says:

      Yum, love the tweaks you made!! So happy you found this recipe and were able to make the ingredients you had in your kitchen work! Thanks, Crystal!

  5. Justine says:

    This soup turned out amazing. I had to tweak it a bit, due to not having all ingredients on hand. I used ‘Better Than Bullion’ to make chicken broth, used garam marsala and touch of taco seasoning in place of the turmeric and cumin and added a couple of bay leaves. I also used one chicken leg quarter that I roasted in the oven and deboned to add to the soup, along with some peas. I love this recipe and will definitely make it again. Thank you!

    1. Yumna J. says:

      Yum, love the substitutions you made with what you had in your pantry!! So happy you liked the recipe, Justine. Thank you!

    2. Michelle says:

      This was so easy and delicious! Thank you!

      1. Yumna J. says:

        Thank you! So glad you liked it, Michelle!

  6. Hibber says:

    This soup was a disappointment. I think it needed something sour and acidic. I added sour cream. I will add some lemon juice too.

    1. Yumna J. says:

      So sorry to hear you weren’t a huge fan of the soup, Hibber. I think the addition of lemon juice and sour cream sounds amazing! Hope you were able to achieve that extra touch of acidity you were looking for.

  7. Ana says:

    I cannot wait to try this recipe, but I have one question. The ingredient list says paprika, but the instructions mention smoked paprika. Which one should I use? Thank you!!!

    1. Yumna J. says:

      Great question, Ana! You should use smoked paprika; the ingredients list was incorrect. Thank you for pointing this out. I’ve updated the recipe to say “smoked paprika” now! Enjoy!!

  8. Denise Sparrow says:

    Delicious recipe, thank you for sharing

    1. Yumna J. says:

      You’re welcome, Denise! So happy you liked it!!

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