Easy Chicken Lentil Soup

Finding a hearty, nourishing soup that actually fills you up and tastes amazing can be harder than it sounds. Most soups leave you hungry an hour later, or they require fancy ingredients and endless hours of simmering on the stove, which just isn’t realistic when you’re juggling busy weeknights and a million other responsibilities.

This chicken lentil soup solves all those problems: it’s packed with protein and fiber to keep you satisfied, comes together in one pot with simple ingredients, and delivers deep, comforting flavor thanks to fire-roasted tomatoes and smoked paprika.

What Kind of Lentils Should I Use?

Green lentils are the best choice for this soup because they hold their shape well during cooking and won’t turn mushy. You can also use brown lentils if that’s what you have on hand – they’ll work just fine and have a similar texture and cooking time. Red or yellow lentils aren’t ideal here since they break down quickly and will give you more of a pureed consistency rather than distinct lentils in your soup. Make sure to rinse your lentils before using them to remove any debris, and there’s no need to soak them beforehand since they cook relatively quickly compared to other legumes.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Green lentils: Brown lentils work great here and cook in about the same time. Red or yellow lentils will break down more and create a thicker, creamier soup, which isn’t bad – just different. Avoid using green lentils from a can as they’ll turn mushy.
• Chicken breast: Chicken thighs are actually a great swap here since they stay juicier during longer cooking times. You can also use rotisserie chicken – just shred it and add it near the end of cooking.
• Spinach: Kale, Swiss chard, or even frozen spinach work well. If using kale, add it earlier in the cooking process since it takes longer to soften. For frozen spinach, thaw and squeeze out excess water first.
• Fire roasted tomatoes: Regular diced tomatoes are fine if that’s what you have. You’ll lose a bit of that smoky depth, but the soup will still taste good.
• Chicken broth: Vegetable broth works if you want a lighter flavor, though you might want to add a bit more salt to compensate.
• Smoked paprika: Regular paprika can substitute, though you’ll miss out on that smoky note. Add a tiny pinch of cayenne if you want a bit more warmth.

Watch Out for These Mistakes While Cooking

The biggest mistake with chicken lentil soup is adding the chicken at the same time as the lentils, which can lead to dry, rubbery chicken by the time everything’s done – instead, add your chicken pieces during the last 10-12 minutes of cooking so they stay tender and juicy.

Another common error is skipping the step of rinsing your lentils, as this removes excess starch and prevents your soup from becoming too thick or gummy.

Don’t forget to taste and adjust your seasoning at the end, since the spinach and lentils can absorb a lot of the salt during cooking, and adding a squeeze of fresh lemon juice right before serving can brighten up all the flavors.

If your soup gets too thick while simmering, just add more broth or water a half cup at a time until you reach your preferred consistency.

What to Serve With Chicken Lentil Soup?

This hearty soup is pretty filling on its own, but I love serving it with some warm, crusty bread for dipping – a baguette or ciabatta roll works perfectly. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup without making you feel too stuffed. If you want to make it more of a complete meal, try adding some crumbled feta cheese on top of the soup or serving it alongside some pita chips for a nice crunch. On colder days, I’ll sometimes pair it with a grilled flatbread brushed with garlic butter, which is perfect for soaking up all that flavorful broth.

Storage Instructions

Store: This soup gets even better the next day as the flavors meld together. Keep it in an airtight container in the fridge for up to 5 days. The lentils will soak up some of the broth as it sits, so you might want to add a splash of water or broth when reheating.

Freeze: Chicken lentil soup is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick lunch.

Reheat: Warm the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway. Add a bit of extra broth or water if it’s gotten too thick, and adjust the seasoning if needed.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 140-155 g
• Fat: 18-24 g
• Carbohydrates: 120-135 g

Ingredients

• 1.5 lb chicken breast (cut into bite-sized chunks)
• black pepper to taste (freshly ground preferred for more flavor)
• 3 carrots (cut into 1/2-inch rounds)
• 4 garlic cloves (freshly minced)
• 14 oz fire-roasted diced tomatoes (I use Muir Glen)
• 1 tsp smoked paprika (for depth and color)
• 5 oz spinach (fresh, added at the end)
• 1 tsp salt
• 1 yellow onion (diced into 1/2-inch pieces)
• 1.5 cups green lentils (I use Bob’s Red Mill)
• 1 tbsp olive oil (or any neutral oil like canola)
• 6 cups chicken broth (or use low-sodium if preferred)
• 1/2 tsp cumin
• salt to taste
• 2 celery ribs (diced into 1/2-inch pieces)

Step 1: Prepare Mise en Place and Season the Chicken

• 1.5 lb chicken breast
• salt to taste
• black pepper to taste
• 1 yellow onion
• 3 carrots
• 2 celery ribs
• 4 garlic cloves

Cut the chicken breast into bite-sized chunks and season generously with salt and freshly ground black pepper—this ensures the chicken is flavorful throughout, not just on the surface.

Dice the onion, carrots, and celery into 1/2-inch pieces for even cooking and a pleasant texture in the finished soup.

Mince the garlic fresh and set aside.

Measure out the lentils, broth, tomatoes, and all dry seasonings.

Having everything prepped and ready makes the actual cooking process smooth and prevents overcooking any components while you’re still chopping.

Step 2: Build the Aromatic Base

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, cut into 1/2-inch rounds
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 1 tsp salt
• 1 tsp smoked paprika
• 1/2 tsp cumin

Heat the olive oil in a large pot over medium heat until shimmering.

Add the diced onion, carrots, and celery together and cook for 6 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent.

This creates a flavorful foundation and allows the vegetables to release their natural sweetness.

Add the minced garlic, salt, smoked paprika, and cumin, then cook for 1 minute more, stirring constantly—this brief cooking time blooms the spices and distributes their flavors evenly throughout the aromatic base without burning the garlic.

Step 3: Combine and Simmer the Soup

• seasoned chicken from Step 1
• 1.5 cups green lentils
• 14 oz fire-roasted diced tomatoes
• 6 cups chicken broth
• aromatic base from Step 2

Add the seasoned chicken chunks, green lentils, fire-roasted diced tomatoes with their juice, and chicken broth to the pot.

Stir well to combine and bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low and simmer for 25 minutes, stirring occasionally.

The lentils will soften and become tender while the chicken cooks through completely.

I find that simmering gently rather than boiling vigorously keeps the broth clear and prevents the lentils from breaking apart too much, giving you a soup with better texture and visual appeal.

Step 4: Finish with Fresh Spinach and Final Seasoning

• 5 oz fresh spinach
• salt to taste
• black pepper to taste

Add the fresh spinach to the pot and stir continuously for 1–2 minutes until it completely wilts into the soup.

Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed.

The spinach adds a bright, nutritious finish and a subtle earthiness that complements the lentils and chicken beautifully.

I always add the spinach at the very end to preserve its fresh flavor and vibrant color—if it simmers too long, it loses both.

Easy Chicken Lentil Soup

Delicious Easy Chicken Lentil Soup recipe with step-by-step instructions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Calories 1275 kcal

Ingredients

  

• 1.5 lb chicken breast (cut into bite-sized chunks)
• black pepper to taste (freshly ground preferred for more flavor)
• 3 carrots (cut into 1/2-inch rounds)
• 4 garlic cloves (freshly minced)
• 14 oz fire-roasted diced tomatoes (I use Muir Glen)
• 1 tsp smoked paprika (for depth and color)
• 5 oz spinach (fresh, added at the end)
• 1 tsp salt
• 1 yellow onion (diced into 1/2-inch pieces)
• 1.5 cups green lentils (I use Bob's Red Mill)
• 1 tbsp olive oil (or any neutral oil like canola)
• 6 cups chicken broth (or use low-sodium if preferred)
• 1/2 tsp cumin
• salt to taste
• 2 celery ribs (diced into 1/2-inch pieces)

Instructions

 

• Cut the chicken breast into bite-sized chunks and season generously with salt and freshly ground black pepper—this ensures the chicken is flavorful throughout, not just on the surface. Dice the onion, carrots, and celery into 1/2-inch pieces for even cooking and a pleasant texture in the finished soup. Mince the garlic fresh and set aside. Measure out the lentils, broth, tomatoes, and all dry seasonings. Having everything prepped and ready makes the actual cooking process smooth and prevents overcooking any components while you're still chopping.
• Heat the olive oil in a large pot over medium heat until shimmering. Add the diced onion, carrots, and celery together and cook for 6 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent. This creates a flavorful foundation and allows the vegetables to release their natural sweetness. Add the minced garlic, salt, smoked paprika, and cumin, then cook for 1 minute more, stirring constantly—this brief cooking time blooms the spices and distributes their flavors evenly throughout the aromatic base without burning the garlic.
• Add the seasoned chicken chunks, green lentils, fire-roasted diced tomatoes with their juice, and chicken broth to the pot. Stir well to combine and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 25 minutes, stirring occasionally. The lentils will soften and become tender while the chicken cooks through completely. I find that simmering gently rather than boiling vigorously keeps the broth clear and prevents the lentils from breaking apart too much, giving you a soup with better texture and visual appeal.
• Add the fresh spinach to the pot and stir continuously for 1–2 minutes until it completely wilts into the soup. Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed. The spinach adds a bright, nutritious finish and a subtle earthiness that complements the lentils and chicken beautifully. I always add the spinach at the very end to preserve its fresh flavor and vibrant color—if it simmers too long, it loses both.