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–+ servings
hearty chicken lentil soup

Chicken Lentil Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 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 diced tomatoes 14.5 ounces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley chopped

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.

Notes

For best results, use fresh ingredients and adjust the seasoning to your taste. You can make this soup ahead of time, as the flavors often improve after a day in the refrigerator. If you prefer a thicker soup, consider mashing some of the lentils with the back of a spoon before serving.
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