Introducing my foolproof recipe for hearty chicken and lentil soup! Think tender brown lentils, juicy chicken breast, plenty of veg, and bright Mediterranean flavors. Warm spices, turmeric, ginger, a squeeze of lemon and fresh parsley bring it to life! This one pot wonder is super satisfying (ahem, loaded with fiber and protein) for a total meal in a bowl. On the table in under 40 minutes!
Meal-worthy soups are my all-time fave recipes to create because I get to tinker with spices, build can't-get-enough flavor, and pack as much nutrition as possible into every slurp.
She's intentionally chunky and brothy not only because I'm in no mood to clean the blender, but because that rustic texture makes it all the more lovable. So homey, ya know?
Turmeric and ginger give major cozy healing vibes. It's basically sunshine in a bowl!! And with an impressive 28g protein + 6g fiber per serving, it'll actually keep you full. Go ahead and call it lunch (or dinner!).
Behind the scenes of recipe testing
- Most chicken lentil soups use red lentils, but I wanted lots of texture vs creaminess. I tested this with both brown and green lentils and loved both. Just be sure to cook them until really tender--I'm not into lentils with a bite in soup.
- Don't overcook the chicken. I prefer lean chicken breast here, but it's way less forgiving than thighs and can dry out fast. As soon as it hits 160°F, pull it. It'll be juicy and perfect.
- Fresh ginger and garlic are non-negotiable: If you've laid mouth on my reader fave healing chicken and rice soup you know I can't resist elevating chicken soup with fresh ginger and turmeric. The flavor! The golden golden! The antioxidants! Trust me and take the 3 minutes to chop it. The payoff is so worth it.
- Carrots surprisingly made a big difference in testing. I skipped them at first and really missed the contrasting pop of subtle sweetness. Adding them back in rounded everything out!
- I built this recipe around the spices--coriander and cumin are magic with the lentils. Don't skip the coriander especially; it really gives this that extra something something.
Cook with me!
A little step that makes a big difference
The lemon at the end is that final squeeze that wakes everything up and balances the spices. I almost always finish soup with a hint of acid--it's the bow on the gift, and we surely can't skip that!
This soup's BFF
For me, pairing this soup with crusty bread plus simple greens doused in 5-min Mediterranean salad dressing is a must. Perfection.
Let me know in the comments if you make this...I loooove to see it!
Print
Nourishing Chicken Lentil Soup with Turmeric and Ginger
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Dairy-Free
Description
Introducing my foolproof recipe for hearty chicken lentil soup that truly delivers! Think tender brown lentils, juicy chicken breast, and bright Mediterranean flavors. Warm spices, turmeric, ginger, a squeeze of lemon and fresh parsley bring it to life. This one pot wonder is super satisfying (ahem, loaded with fiber and protein!) for a total meal in a bowl. On the table in under 40 minutes!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 3 stalks celery, diced
- 3 medium carrots, peeled and diced
- 1 ½ tsp kosher salt
- ½ tsp ground black pepper
- 4 garlic cloves, minced
- 1 tbsp minced fresh ginger
- 1 ½ tsp coriander
- 1 tsp turmeric
- 1 tsp cumin
- 1 lb chicken breast (2 medium)
- 1 cup green or brown lentils, rinsed and picked over
- 6 cups chicken broth (I use water + 2 tbsp Better Than Bouillon)
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh lemon juice
Instructions
- Warm olive oil in a large pot or Dutch oven over medium heart. Once hot, add onion, carrots, celery, salt (use 1 tsp is you're salt sensitive) and pepper and cook for 10 minutes. Add garlic and ginger and cook 2 more minutes.
- Add coriander, turmeric, and cumin. Cook for another minute.
- Add chicken breast, lentils, and broth. Bring to a boil over high heat. Reduce heat to low, and simmer, covered, for 22-25 minutes, or until chicken is cooked (it should read 160F). Transfer chicken to a bowl to cool for 5 minutes. Continue to cook soup for 5-10 minutes, until lentils are tender and creamy inside but still hold their shape.
- Meanwhile, shred chicken with two forks. Add back to pot along with lemon juice and parsley and season to taste with salt and pepper. Store leftover cooled soup in fridge for 4 days.
Notes
Adapted from my Instant Pot Lentil Soup.
Nutrition information calculated and checked for accuracy by Alexis Joseph, registered dietitian.
Jane Powell says
I just love your recipes and use so many of these on a regular basis. Just making the chicken lentil soup now and I noticed the ginger was not included in the step by step instructions , so I added it at the end. Thinking maybe it should go in with garlic, right?
Thanks for all the interesting foods that add variety to my weekly menu.
Alexis Joseph, MS, RD says
Hi! It’s listed at the end of step 1 with the garlic 🙂 Please come back and let me know how it is—-it makes my day hearing you enjoy a recipe!
Lani Landon says
Just delicious as all of your recipes are! I am especially a big ginger fan. The added fresh lemon juice is the perfect touch at the end.
Thank you!
Alexis Joseph, MS, RD says
Yayyy this was so wonderful to read, Lani! If you’d be up for leaving a star rating with your comment I’d be SO grateful! It helps others find my recipes 🙂
Lani Landon says
I thought I had. Definitely a 5.
Alexis Joseph, MS, RD says
You're the best, thank you tons Lani!
Helen says
This recipe looks yummy. I plan to cook later today. Curious, when do you add the ginger?
Alexis Joseph, MS, RD says
With the garlic, just edited--thanks for catching! Let me know if you make 🙂
Helen says
Thank you for your quick reply. The Chicken Lentil Soup was delicious. I made it as written, with one slight exception. To decrease sodium I made the broth. I will make it again. One added note, my husband had a procedure and needed nutrition filled soft foods. I creamed it in the Vitamix. He devoured it!
Alexis Joseph, MS, RD says
I’m so glad to hear it came out well, Helen! If you’d be up for leaving a star rating with your comment I’d be SO grateful. Thank you!
Helen says
This was the BEST Chicken Lentil Soup I have ever had. I will make again.
Alexis Joseph, MS, RD says
Thank you so much, Helen--yayyy!