Lentil and chicken Soup

Oh, this soup takes me straight back to chilly autumn evenings when my grandma’s kitchen smelled like a warm hug. The way those tiny lentils softened and mingled with tender chunks of chicken was pure magic—comfort in a bowl! This soup isn’t just hearty; it’s the kind of dish that fills the room with cozy aromas of garlic, herbs, and simmered chicken broth that make you want to curl up with a good book. I’m excited to share this humble, soul-warming recipe that’s simple enough for any weeknight but special enough to feel like a little celebration. Plus, cooking it is like getting a big kitchen hug yourself!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

For the Main Dish:

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup dried brown or green lentils, rinsed and picked over
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
6 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried thyme or oregano
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 bay leaf
Juice of half a lemon (optional, for brightness)

How I Make It

Step 1:

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Toss in the onion, carrots, and celery—the classic flavor trio (mirepoix!). Let them sweat gently for about 5-7 minutes until they’re soft and fragrant, stirring occasionally so they don’t brown too much.

Step 2:

Add the garlic, cumin, smoked paprika, and thyme. These spices wake up the veggies with wonderful scents—don’t skip this step! Stir everything until your kitchen smells amazing, about 1 minute.

Step 3:

Toss in the chicken pieces and cook just until they start to turn white on the outside, about 3-4 minutes. You don’t need to fully cook them here since they’ll simmer later.

Step 4:

Pour in the chicken broth, then add the lentils and bay leaf. Give it a good stir, bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 30-35 minutes, or until the lentils and chicken are tender.

Step 5:

Check the soup towards the end for seasoning—add salt and pepper as needed. If the soup feels too thick, stir in a little more broth or water. If you want a touch of brightness, squeeze in fresh lemon juice right before serving.

Step 6:

Remove the bay leaf, ladle into bowls, and serve warm with a crusty bread or a simple green salad for an easy, wholesome meal.

Variations & Tips

Swap chicken thighs for breasts if you prefer leaner meat; thighs give a richer flavor.
For a vegetarian twist, use vegetable broth and add diced potatoes or sweet potatoes instead of chicken.
If you want a bit more texture contrast, toss in some chopped spinach or kale during the last 5 minutes of simmering.
Add a pinch of chili flakes for a gentle heat kick.
If the soup turns out too thick, thin it out with extra broth or even water—lentils blossom as they soak!
To save time, use pre-cooked rotisserie chicken shredded into the soup after simmering.

How I Like to Serve It

This lentil and chicken soup is perfect for a cozy weeknight dinner when the weather is crisp and cool. I love serving it with a dollop of plain yogurt or a sprinkle of fresh parsley on top to brighten things up. It also makes an easy lunch paired with a crisp apple or some cheesy garlic toast—comfort food that feels special any time of day.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheat gently on the stove or in the microwave; add a splash of broth or water if it thickens too much.

Closing: This lentil and chicken soup always feels like a warm kitchen hug, bringing comfort and simple goodness to the table every single time.