Chicken Lentil Soup Recipe

Lentil soups are one of my go-to meals when I want something hearty, adorable and nourishing. They also freezer beautifully for later! Today I am excited to share a Chicken Lentil Soup. Unlike many of my vegan and vegetarian lentil soup recipes. this version is enriched with tender shredded chicken for extra protein and satisfying flavor. It is a cozy, one-pot meal that comes together easily and is perfect for weeknights, meal prep or stocking your freezer. If you are also a fan of vegetarian lentil soup you might like my Moroccan Carrot Red Lentil Soup or this Vegan Red Lentil Soup for busy nights.

It is a great way to use up rotisserie chicken that you might have on hand or even sub in leftover Herb Butter Roasted Turkey at Thanksgiving. You also might like this Lemon Lentil Soup, Lebanese Lentil Soup, Red Lentil Curry, Lentil Salad or this Slow Cooker Lentil Soup. If you like salads try my Mediterranean Lentil Salad.

For exact ingredient amounts and instructions, see the full recipe card below. 

• Vegetables: This soup starts with a base of garlic, diced onion, carrots, and celery. These vegetables add both nutrition and depth of flavor, but you can customize with others or leave them out if preferred.
• Spices: The spices are what make this soup shine. I use a warm, aromatic blend of cumin, turmeric, coriander, ginger, curry powder, and cayenne pepper to bring bold Mediterranean flavor. If you don’t have coriander, you can skip it, this soup will still be rich and flavorful.
• Lentils: Red lentils are my go-to for this soup. They cook quickly, hold their shape well, and create a hearty, filling texture. Be sure to rinse and sort them before cooking.
• Lemon Juice: I love finishing lentil soups with fresh lemon juice, it adds brightness and a subtle citrus note that balances the warm spices. The soup is still delicious without it, but I highly recommend it for added flavor.
• Shredded Chicken: This is a perfect recipe for using leftover chicken. Rotisserie chicken or shredded chicken from a slow cooker works well. Stir it in at the end to warm through, avoid simmering it too long so the meat stays tender.

Recipe Variations

• Vegetables: For added flavor and nutrition, try mixing in cauliflower, jalapeños for heat, potatoes, bell peppers, or sweet potatoes.
• Beans: Boost the protein by adding chickpeas or white beans—both work well with the flavors in this soup.
• Lentils: Red lentils are my favorite here—they soften as they cook, making the soup blendable and smooth. You can leave the soup chunky or blend all or half of it. Brown or green lentils also work and offer more texture. Use one type or mix them depending on your preference.
• Spices: Feel free to experiment with spices like smoked or sweet paprika, chili powder, Italian seasoning, or za’atar to change up the flavor profile.
• Grains: Add cooked brown rice, white rice, or quinoa to make the soup more filling and hearty.

How to Make Chicken Lentil Soup

Step 1. Saute vegetables and spices: Heat the 3 Tablespoons olive oil in a large soup pot or dutch oven over medium-high heat. Sauté the onion and garlic until soft, about 2 minutes then add the cumin, turmeric, coriander, ginger, curry powder, cayenne red pepper, salt and black pepper and continue to sauté about 4 minutes until the spices bloom.

Step 2. Add the Carrots: Add the carrots and celery and sauté until carrots are tender, about 8-10 minutes.

Step 3. Add the Broth: Add the vegetable broth and lentils and stir to combine.

Step 4. Simmer the Soup: Simmer on low heat for 20 minutes, or until lentils are tender.

Step 5. Stir in Lemon Juice and Chicken: Stir in the lemon juice {optional}. If you want to pureed all or half of the soup with an immersion blender or blender do that now. Stir in the shredded chicken. Serve the soup with dill, parsley and crushed red pepper. Serve with crusty bread or pita bread. 

If you like chicken soup recipes you also might like this Chicken Tortellini Soup or this Slow-Cooker Moroccan Chicken and Lentil Soup.