Chicken Lentil Soup Recipe | Easy & Healthy Homemade Meal

The First Bite That Hooked Me

I first tasted this soup at a friend’s winter party. Steam rose from the bowl, smelling of warm spices. The first spoonful was pure comfort. It warmed me from the inside out. Ever wondered how to make a simple soup unforgettable?

My Soup Kitchen Mishap

My first try was a bit messy. I added the lentils without rinsing them. Let’s just say the soup got very, very thick. A little extra stock fixed my mistake. Home cooking teaches us to adapt and laugh. It is about the joy of creating, not being perfect.

Why This Soup Tastes So Good

Two things make this soup special. Smoked paprika and cumin create a deep, cozy flavor. The cool yogurt sauce balances the warm spices. It is a perfect mix of creamy and hearty. Which flavor combo surprises you most?

A Brief History of Lentil Soup

Lentil soup is an ancient dish. It has been eaten for thousands of years. Many cultures have their own version. This recipe adds modern twists with chicken and spices. *Did you know lentils are one of the oldest farmed foods?*

Ingredient	Amount	Note
Olive oil	1.5 tablespoons
Onion	1 medium	finely diced
Celery	1.5 rib	finely diced, about 3.5 oz or 100 grams
Carrot	1 large	finely diced, about 5 oz or 150 grams
Salt	½ teaspoon
Garlic	3 cloves	finely diced
Smoked paprika	1 teaspoon
Ground cumin	1 teaspoon
Mild curry powder	1 teaspoon
Dry red lentils	1.5 cups	about 7.4 oz or 210 grams, see notes on canned
Diced canned tomatoes	1 cup
Chicken stock	4.5 cups	about 1 liter, or use water and stock cubes, see notes
Olive oil	1 tablespoon
Chicken tenderloins	1 lb	about 420 grams
Salt	½ teaspoon
Pepper	¼ teaspoon
Light Greek yogurt	1 cup	5.6 oz or 160 grams
Garlic	1 clove	roughly diced
Cilantro leaves	⅓ cup	aka coriander, roughly chopped
Chili oil	As needed	mild
Fried shallots	As needed

My Simple Chicken Lentil Soup

Step 1
Heat olive oil in a big pot. Add onion, celery, and carrot. Sprinkle with salt. Cook for five minutes until soft.

Step 2
Stir in the garlic and spices. Cook for one minute. Your kitchen will smell amazing. This builds the soup’s flavor.
Step 3
Add lentils, tomatoes, and chicken stock. Cover and bring to a boil. Cook for ten minutes. The lentils will get soft and thicken the soup. (My hard-learned tip: rinse your lentils well to avoid any grit!).
Step 4
Cook chicken tenders in a separate pan. Season them with salt and pepper. Cook until golden on both sides. Let them rest before chopping.
Step 5
Blend yogurt, cilantro, and garlic for the sauce. This creamy topping is so good. It makes the soup feel special.
Step 6
Chop the cooked chicken into small pieces. Stir it into the finished soup. Don’t forget those tasty pan juices.
Which spice gives this soup its warm, smoky flavor? Share below!
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Dinner, Soup

Three Fun Twists on This Soup

Vegetarian Delight
Skip the chicken. Use vegetable stock instead. Add a can of chickpeas for protein.
Spicy Kick
Love heat? Add a diced jalapeño with the onions. Use a spicy chili oil on top.
Lemon Zing
Brighten it up! Stir in the juice of one lemon at the end. It adds a fresh pop.
Which creative spin would you try first? Vote in the comments!

How to Serve Your Masterpiece

This soup is a full meal. But it loves company. Serve it with warm, crusty bread for dipping. A simple green salad on the side is perfect too. For drinks, try a crisp lager. It cuts through the richness. A sparkling apple cider is a great non-alcoholic match.

Which would you choose tonight: the lager or the cider?

Storing Your Soup for Later

Let your soup cool completely first. Store it in the fridge for up to four days. It freezes well for three months. Thaw it overnight in your refrigerator. Reheat it gently on the stove. I always make a double batch for easy meals. My grandkids love finding this soup in my freezer. It saves a busy weeknight every time.

Quick Fixes for Common Hiccups

Is your soup too thick? Just add a splash of broth or water. If it’s too thin, let it simmer uncovered. That will help it reduce and thicken up. Forgot to buy yogurt? A dollop of sour cream works just fine. No fried shallots? Crunchy croutons are a great substitute. What’s your favorite soup topping? Let me know in the comments.

Your Soup Questions, Answered

Is this soup gluten-free?
Yes, it is naturally gluten-free. Just check your stock cubes to be safe.

Can I make it ahead of time?
Absolutely. The flavors get even better after a day in the fridge.

What can I use instead of chicken?
Try chickpeas for a hearty vegetarian option. They work perfectly.

Can I use a different type of lentil?
Stick with red lentils. They cook fast and make the soup creamy.

How do I double this recipe?
Use a big pot. Double all the ingredients. Cooking time stays the same. Do you prefer spicy or mild food? I’m curious for my next recipe.