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4.87 from 43 votes

Easy Chicken Lentil Soup Recipe

Enjoy an easy chicken lentil soup that's full of Mediterranean flavor. Seasoned with warm spices and packed with veggies, this soup is all you need for a hearty dinner.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6 servings
Calories: 423kcal
Author: Shadi HasanzadeNemati

Ingredients

  • 2 tablespoon olive oil extra virgin
  • 1 white onion chopped
  • 5 cloves garlic minced
  • 1 large carrot diced
  • 2 stalks celery chopped
  • 4 chicken thighs boneless and skinless, cut into ½ inch pieces
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1 teaspoon all spice
  • 1 ½ teaspoon oregano
  • 1 ½ cup green lentils
  • 1 teaspoon salt
  • 2 cups chicken stock homemade or store-bought
  • 4 cups water
  • 1 lemon juice of
  • ½ cup fresh dill chopped

Instructions

  • Heat olive oil in a large pot over medium heat. 
  • Saute chopped onion and minced garlic until golden. 
  • Add in diced carrots and celery. Cook for two minutes. 
  • Add in chicken pieces and all the spices. Stir well and cook until the chicken is lightly brown. 
  • Add in the lentils and salt. Stir and cook for a minute. 
  • Add chicken stock and water. Stir well and bring the lentil soup to simmer. 
  • Cover and slowly simmer for 45 minutes until the chicken and lentils are fully cooked. 
  • Adjust the salt, and add lemon juice and fresh dill to the soup. 
  • Serve warm. 

Notes

  • You can use leftover or precooked chicken thighs or breast for this lentil soup. 
  • If you have veggies in your fridge that are about to go bad, use them in this soup. Anything from potatoes to spinach and whatever in between can be used.
  • Store the leftover Mediterranean chicken and lentil soup in an airtight container and refrigerate for up to 5 days.
  • To make this soup spicy, add ½ teaspoon cayenne pepper with other spices. 
  • Serve this soup with warm pita for a tasty dinner. 
lentil soup in instant pot
  1. Saute onion and garlic in the instant pot using the saute function.
  2. Add in carrots and celery and saute for a couple of minutes. 
  3. Add in the chicken and spices, cook for a few minutes and then add the lentils. 
  4. Fill the instant pot with 2 cups chicken broth and 1 ½ cup water. 
  5. Seal and lock the lid, press the pressure cook function and set the timer for 18 minutes. 
  6. Let the pressure naturally release. This takes about 10-15 minutes. 
lentil soup in crock pot
  1. Start by sauteing garlic, onion, celery and carrots in a pan. 
  2. Saute chicken and spices with the vegetables. 
  3. Transfer the chicken and vegetables to the slow cooker and add the lentils. 
  4. Pour in 2 cups chicken stock and 2 cups water. 
  5. Cook on low for 5 hours and serve warm. 

Nutrition

Calories: 423kcal | Carbohydrates: 37g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 595mg | Potassium: 852mg | Fiber: 16g | Sugar: 4g | Vitamin A: 2616IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 5mg