Chicken Lentil Soup

Warm up with a comforting bowl of Chicken Lentil Soup, a wholesome and hearty recipe bursting with flavor and nourishment. This protein-packed meal combines tender pieces of chicken thighs, earthy green or brown lentils, and vibrant vegetables like carrots, celery, and baby spinach in a perfectly spiced broth seasoned with cumin, coriander, smoked paprika, and thyme. Simmered to perfection in just under an hour, this one-pot wonder is ideal for weeknight dinners or meal prep. A splash of fresh lemon juice and a sprinkle of parsley elevate each bowl with a bright, zesty finish. Gluten-free and nutrient-rich, this soup is a satisfying way to stay cozy and healthy year-round.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 sticks celery stalks, diced
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 cups chicken broth
• 1 14-ounce can diced tomatoes, drained
• 1 cup dry green or brown lentils, rinsed
• 2 cups baby spinach
• 2 tablespoons fresh parsley, chopped
• 1 medium lemon, for serving

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrot, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the chicken pieces to the pot and cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Step 5

Sprinkle in the cumin, coriander, smoked paprika, thyme, salt, and black pepper. Stir to coat the chicken and vegetables in the spices.

Step 6

Pour in the chicken broth and add the diced tomatoes and lentils. Bring the mixture to a boil over high heat.

Step 7

Reduce the heat to low and let the soup simmer, uncovered, for 25–30 minutes, until the lentils are tender and the chicken is cooked through.

Step 8

Stir in the baby spinach and cook for 2–3 minutes, until wilted.

Step 9

Taste the soup and adjust the seasonings if needed.

Step 10

Ladle the soup into bowls and garnish with chopped parsley. Serve with lemon wedges on the side for a fresh squeeze of flavor.

Nutrition Facts

Serving size	(3009.6g)

Amount per serving	% Daily Value*
Calories	1809.9

Total Fat 81.8g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 476.3mg	0%
Sodium 6290.3mg	0%
Total Carbohydrate 108.3g	0%
Dietary Fiber 34.8g	0%
Total Sugars 34.5g
Protein 167.2g	0%

Vitamin D 31.8IU	0%
Calcium 518.6mg	0%
Iron 23.0mg	0%
Potassium 5190.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 36.4%

Carbs: 23.6%