Lentil Chicken Soup Recipe
Cozy Up with a Bowl of Hearty Lentil Chicken Soup
As the weather cools down, there’s nothing quite like a warm, comforting soup to nourish the body and soul. Today, we’re sharing a delicious and easy-to-make Lentil Chicken Soup that’s packed with flavor and goodness. This Mediterranean-inspired recipe is perfect for a weeknight dinner or a cozy weekend meal. It’s a fantastic way to get your protein, fiber, and a healthy dose of vegetables all in one bowl!
This isn’t your average soup. The combination of tender chicken, hearty lentils, and vibrant vegetables creates a symphony of textures and tastes. The aromatic spices – curry powder, paprika, and oregano – add a delightful warmth that will leave you feeling satisfied and content.
What makes this Lentil Chicken Soup so special?
- Nutrient-Rich: Lentils are a fantastic source of plant-based protein and fiber, while chicken provides lean protein. The vegetables add essential vitamins and minerals.
- Easy to Make: This recipe is surprisingly simple to prepare, making it perfect for busy weeknights.
- Flavorful & Aromatic: The blend of spices creates a truly delicious and satisfying soup.
- Versatile: Feel free to adjust the vegetables to your liking or add a squeeze of lemon juice for extra brightness.
Tips for the Best Lentil Chicken Soup:
- Pre-cooked Lentils: Using pre-cooked lentils significantly reduces the cooking time. If you’re using dried lentils, be sure to soak them overnight or cook them separately before adding them to the soup.
- Chicken Thighs: We recommend using boneless, skinless chicken thighs for their tenderness and flavor. However, you can also use chicken breast if you prefer.
- Simmering is Key: Allowing the soup to simmer for at least 30 minutes allows the flavors to meld together and the vegetables to become tender.
- Fresh Herbs: Don’t skimp on the fresh parsley! It adds a bright, fresh flavor that really elevates the soup.
Frequently Asked Questions:
Q: Can I use different vegetables in this soup?
A: Absolutely! Feel free to substitute or add other vegetables like spinach, kale, or sweet potatoes.
Q: Can I make this soup ahead of time?
A: Yes, this soup actually tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 2 months. Be sure to let it cool completely before transferring it to a freezer-safe container.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a simple yogurt dip.
Lentil Chicken Soup
Ingredients
- 1 cup dried lentils pre-cooked
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 1 medium carrot chopped
- 1 cup tomatoes chopped
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 pound chicken thighs boneless, skinless
- 1 medium potato chopped
- 4 cups water or stock
- 1 medium zucchini chopped
- 2 tablespoons fresh parsley chopped
- 2 cloves garlic minced
- salt to taste salt
- pepper to taste pepper
Instructions
- Sauté the onion, bell pepper, carrot and tomatoes with olive oil, curry powder, paprika and oregano for 3-4 minutes in a cooking pot.
- Then add in the chicken thighs, potato, the pre-cooked lentils, the water/stock as well as salt and pepper. Bring to a boil, then reduce and simmer for 30 minutes.
- After thirty minutes, take out the chicken and shred it. Add the shredded chicken back to the soup.
- Cook for 5 more minutes, then add in the zucchini, parsley, garlic, salt and pepper. Let cook without a lid for 5 more minutes.
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