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Close-up of chicken lentil soup showing tender chicken, lentils, carrots, and thick broth

Chicken Lentil Soup

This cozy chicken lentil soup combines tender chicken, brown lentils, vegetables, broth, and simple seasonings in one pot. It is an affordable, filling dinner that also works well for meal prep and planned leftovers.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Lentil Soup
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 1/4 pounds boneless skinless chicken thighs trimmed of excess fat
  • 1 cup dried brown or green lentils sorted and rinsed
  • 6 cups low-sodium chicken broth plus more as needed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 3/4 teaspoon fine salt plus more to taste
  • 1/4 teaspoon ground black pepper plus more to taste
  • 1 tablespoon fresh lemon juice optional, added after cooking
  • 2 tablespoons chopped fresh parsley optional, for serving

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Fine-mesh strainer
  • Instant-read thermometer
  • Ladle

Method
 

  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic and cook for about 30 seconds, stirring constantly.
  4. Stir in the thyme, oregano, salt, and black pepper. Cook for 30 seconds to distribute the seasonings through the vegetables.
  5. Add the rinsed lentils, chicken thighs, chicken broth, and bay leaf. Stir gently so the lentils are evenly distributed.
  6. Increase the heat and bring the soup to a gentle boil. Reduce the heat to medium-low, partially cover the pot, and simmer for 25 to 30 minutes, stirring occasionally.
  7. Check the lentils for tenderness and confirm that the thickest part of the chicken has reached an internal temperature of 165°F (74°C).
  8. Remove the chicken and bay leaf from the pot. Discard the bay leaf. Shred or chop the cooked chicken into bite-size pieces, then return it to the soup.
  9. Stir the soup and check its consistency. Add more broth a small amount at a time if it is thicker than desired, then simmer for another 2 to 3 minutes.
  10. Stir in the optional lemon juice. Taste and adjust the salt and black pepper before serving.
  11. Ladle the soup into bowls and garnish with chopped fresh parsley if desired.

Notes

Lentil choice: Brown or green lentils are recommended because they retain more texture during simmering. Red lentils cook more quickly and will create a softer, thicker soup.
Chicken substitution: Boneless skinless chicken breasts may replace the thighs, but they can cook more quickly. Check the internal temperature early and remove them once they reach 165°F (74°C).
Adjusting the consistency: Lentils continue to absorb liquid as the soup rests. Add extra broth during cooking or reheating when a thinner consistency is preferred.
Refrigerator storage: Cool the soup promptly, transfer it to covered containers, and refrigerate it within 2 hours. Use refrigerated portions within 3 to 4 days.
Freezer storage: Transfer cooled soup to freezer-safe containers, leaving space for expansion. Thaw safely in the refrigerator before reheating.
Reheating: Reheat the soup until it reaches 165°F (74°C), stirring occasionally. Add a small amount of broth or water if it has thickened.
Nutrition note: Nutrition values must be calculated using the exact chicken cut, broth brand, lentil brand, final yield, and serving size before publication.