Chicken Lentil Soup

Imagine the comforting aroma of spices wafting through your kitchen as you prepare a hearty Chicken Lentil Soup.

This Mediterranean favorite isn’t only simple to make but also brings a sense of warmth and coziness to any meal.

As the lentils gently simmer with tender chicken and vibrant vegetables, the flavors meld together into something truly delightful.

Let’s bring this nourishing bowl of goodness to life and savor every spoonful.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 cutting board
• 1 chef’s knife
• 1 measuring cup
• 1 measuring spoons set

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 stalk celery, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 cup dried lentils, rinsed
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cubed
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Chicken Lentil Soup, here is a suggested timeline:

1. Preparation Reading: 5 minutes
   • Start by reading through the entire recipe to familiarize yourself with the steps and verify all ingredients and equipment are available.
2. Prep Time: 15 minutes
   • 0:00-5:00 minutes:
   • Chop the onion and celery.
   • Mince the garlic.
   • 5:00-10:00 minutes:
   • Slice the carrots.
   • Rinse the lentils.
   • 10:00-15:00 minutes:
   • Cube the chicken breasts.
   • Measure out the spices (cumin, turmeric, paprika), salt, and pepper.
3. Cook Time: 45 minutes
   • 15:00-20:00 minutes:
   • Heat olive oil in a large pot over medium heat.
   • Add chopped onion, minced garlic, sliced carrots, and diced celery; sauté until softened.
   • 20:00-21:00 minutes:
   • Stir in ground cumin, turmeric, and paprika, and cook for 1 minute.
   • 21:00-25:00 minutes:
   • Add rinsed lentils, chicken broth, cubed chicken breasts, and diced tomatoes to the pot.
   • Season with salt and black pepper, then bring the mixture to a boil.
   • 25:00-55:00 minutes:
   • Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.
4. Resting Time: 5 minutes
   • 55:00-60:00 minutes:
   • Remove the pot from heat and let the soup rest for 5 minutes.
   • Stir in fresh parsley before serving.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion, minced garlic, sliced carrots, and diced celery; sauté until softened.

Stir in ground cumin, turmeric, and paprika, and cook for 1 minute.

Add rinsed lentils, chicken broth, cubed chicken breasts, and diced tomatoes to the pot.

Season with salt and black pepper, then bring the mixture to a boil.

Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.

Remove from heat and let the soup rest for 5 minutes.

Stir in fresh parsley before serving.

Serving Tips

• Crusty Bread: Pair with a warm, crusty bread to soak up the flavorful broth.
• Side Salad: Serve with a fresh Mediterranean salad for a light and invigorating contrast.
• Rice Pilaf: Offer alongside a side of rice pilaf to add a hearty grain component.
• Grilled Vegetables: Complement the soup with some grilled vegetables for added texture and flavor.
• Lemon Wedges: Provide lemon wedges on the side for a zesty citrus boost to enhance the soup’s flavors.

Storage

Store Chicken Lentil Soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze in portions for up to 3 months.

Thaw before reheating.

Freezing

To freeze Chicken Lentil Soup, allow it to cool completely.

Then, transfer it to airtight containers or freezer bags, leaving space for expansion.

Label with the date.

Consume within three months.

Reheating

To reheat Chicken Lentil Soup, use low heat on the stovetop.

Stir occasionally.

Alternatively, microwave individual portions in a microwave-safe bowl.

Cover to prevent drying out or uneven heating.

Final Thoughts

This Chicken Lentil Soup is a delightful and hearty dish perfect for any time of year.

It blends the richness of chicken with the earthy flavor of lentils, making it both nutritious and satisfying.

The combination of spices adds a warm, Mediterranean flair that enhances the overall taste.

For those who enjoy meal prepping, this soup is an excellent choice, as it often tastes even better the next day.

Whether you’re serving it to guests or enjoying a cozy night in, this soup is sure to please.

Frequently Asked Questions

Can I Use Canned Lentils Instead of Dried Lentils?

Yes, you can use canned lentils. Drain and rinse them, then add them during the last 10 minutes of cooking. Adjust the liquid quantity since canned lentils are pre-cooked, ensuring the soup maintains desired consistency.

How Can I Make This Soup Vegetarian?

Substitute vegetable broth for chicken broth and replace chicken with additional vegetables like zucchini or bell peppers. Incorporate protein-rich ingredients like chickpeas or tofu for texture. Adjust seasoning for depth, ensuring balanced flavors.

What Substitutions Can I Make for Fresh Parsley?

You can substitute fresh parsley with cilantro or basil for a different flavor profile. Use flat-leaf parsley for a similar taste. Adjust the quantity to your preference, maintaining the dish’s balance and enhancing its aromatic notes.

Is It Possible to Use Chicken Thighs Instead of Breasts?

You can substitute chicken thighs for breasts in this recipe. Thighs offer more flavor and moisture. Make certain they’re boneless, skinless, and cut to uniform size for even cooking. Adjust simmering time as needed for tenderness.

How Can I Add More Spice to the Soup?

Enhance spice by incorporating cayenne pepper or red pepper flakes to your desired heat level. Sauté them with the aromatics. For a deeper flavor, add a dash of harissa or sriracha during the simmering stage.