Dinner

Lentil Chicken Soup Recipe

ByRita Bennet February 25, 2026February 25, 2026

Introduction

This Lentil Chicken Soup is a comforting and hearty dish packed with warm spices and tender chicken. It combines nutritious lentils with fragrant vegetables and a rich broth, making it perfect for chilly days or anytime you crave a satisfying meal.

The image shows two white bowls filled with a thick orange stew that has visible slices of bright orange carrots and shredded pieces of light brown chicken, mixed in a textured, chunky orange sauce. One bowl is closer, resting on a white napkin over a white marbled surface, garnished with fresh green cilantro leaves on the side and a silver spoon placed inside. The other bowl sits slightly behind with a similar stew and cilantro garnish. To the left, there is a small white bowl with extra green cilantro leaves. The whole setting is bright and clean with a sharp focus on the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil
1 large onion, chopped

3 cloves garlic, minced
3 tablespoons tomato paste

1 ½ teaspoons smoked paprika
1 teaspoon cumin

½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon black pepper

1 cup dry red lentils
2 large carrots, sliced
6 cups chicken broth

2 cups shredded chicken
Cilantro, for serving

Instructions

Step 1: In a large pot over medium-high heat, heat the olive oil. Add the chopped onions and cook until they are lightly golden, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute more.

Step 2: Stir in the tomato paste, smoked paprika, cumin, turmeric, salt, and black pepper. Cook for about 2 minutes until the spices are aromatic and everything is well coated in the tomato paste.
Step 3: Add the dry red lentils, sliced carrots, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the lentils and carrots are tender, about 20 minutes.
Step 4: Stir in the shredded chicken until heated through. Serve the soup hot, garnished with fresh cilantro if desired.

Tips & Variations

For extra depth of flavor, add a splash of lemon juice or a sprinkle of chili flakes before serving.
Use leftover rotisserie chicken or cooked turkey as a quick substitution for shredded chicken.
If you prefer a thicker soup, blend a portion of it before adding the chicken.

Substitute vegetable broth for a vegetarian version, and omit the chicken or replace it with chickpeas.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The lentils may thicken the soup as it cools; add a little water or broth when reheating to adjust the consistency.

How to Serve

A white bowl filled with a thick orange soup containing visible shredded chicken pieces and round carrot slices mixed throughout. Fresh green cilantro leaves are placed on one side of the soup's surface, providing a bright contrast. A silver spoon rests in the bowl, partially submerged in the soup. The bowl is set on a white marbled surface with a textured grey cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils work best as they cook quickly and break down to create a creamy texture. Green or brown lentils can be used but will take longer to cook and keep their shape more.

Is it possible to make this soup in a slow cooker?

Yes, sauté the aromatics and spices as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add shredded chicken towards the end of cooking.