Lentil Chicken Soup Recipe
Chicken lentil soup made with red lentils, shredded chicken, carrots, tomato pasta, and spices, simmered on the stovetop and ready in 30 minutes.
Servings: 6 servings
Equipment
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.
Video
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
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