Chicken Lentil Soup

Close up of chicken lentil soup in a dark grey bowl. Soup is topped with sour cream and a piece of crunchy bread.

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5 from 3 reviews

Looking for a filling and flavorful chicken lentil soup recipe? This delicious soup is packed full of veggies, spices and a great protein boost from chicken and lentils.


  • 1 1/2 lbs boneless, skinless chicken thighs (roughly 5-6)
  • 2 tbsp olive oil
  • 1 large sweet yellow onion, sliced
  • 2 large carrots, diced
  • 5 garlic cloves, minced
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1 cup dried red lentils, rinsed and drained
  • 6 cups chicken stock
  • 1/2 bunch kale or chard, destemmed and chopped
  • juice, 1/2 lemon
  • salt and pepper, to taste
  • optional: yogurt + parsley for serving


  1. Heat a large soup pot over medium heat and add 1 tbsp of olive oil. Add chicken thighs to pot and sprinkle with salt and pepper. Brown on both sides for approx 3-5 minutes total. No need to cook all the way through, we are just browning. Remove chicken from pot and set aside.
  2. Add remaining 1 tbsp of olive oil to pot and top with carrots and onion. Sauté until onions become translucent (about 5 minutes). Add in garlic and cook for 1 more minute.
  3. Add turmeric and cumin to pot and stir into veggie mixture. Top with lentils and desired salt and pepper.
  4. Add chicken (and any juices on plate/bowl) back to pot and top with stock or water.
  5. Bring soup to a boil and then lower to a simmer, uncovered for 20-25 minutes.
  6. Using tongs remove chicken from pot and place on a cutting board. Cut into bite-sized pieces or shred using two forks. Add back into soup.
  7. Stir in kale or chard and squeeze in lemon juice. Season with salt and pepper until desired flavors reached.
  8. Optional: Serve with a dollop of yogurt and some chopped parsley.
  9. Will keep in refrigerator for up to 1 week.