Chicken Lentil Soup
Updated Sep 19, 2025
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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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
- 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
Lentil Chicken Soup Recipe
Video
Ingredients
- 3 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic clove minced
- 3 tablespoons tomato paste
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup dry red lentils
- 2 large carrots sliced
- 6 cups chicken broth
- 2 cups shredded chicken
- Cilantro for serving
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.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- 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.
- 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
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.
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.
Comments
My wife and I were hungry for something hot, nutritious, and filling to warm us on this cold (-19), snowy Canadian winter night. This recipe was absolutely perfect. Very simple to make with ingredients we have on hand. I don’t know how to describe the flavour other than to say it is “uniquely unique” if that makes sense. The cumin gave hints of Indian cuisine but the tomato paste and paprika brought thoughts of Europe. Bottom line? The ingredients worked together beautifully and will definitely make again!
Aww, thank you so much! So glad you and your wife enjoyed it and that it helped keep you warm!!
Can you make this with brown lentils?
You can, but it will change the texture of the soup. Red lentils dissolve and make the soup more creamy but brown lentils will hold their shape and make the soup more hearty. I recommend using red lentils if you can; that’s the kind I tested the recipe with and the ones I think taste the best for this soup!
Somehow, this simple recipe was one of the best things I’ve cooked in a while! Just tastes so fresh and elegant.
Aww, that makes me so happy to hear! Thank you, John!!
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