Chicken Lentil Soup Recipe

This chicken lentil soup is ready in 30 minutes, made in one pot, and built on a spice blend I grew up eating in Lebanese cooking. Shredded chicken and red lentils simmer together with cumin, turmeric, coriander, and ginger until the broth is thick, fragrant, and deeply satisfying. It is a high-protein, naturally gluten-free dinner that works on a Tuesday night or stocked in the freezer for the whole week.

Red lentils are the key here. Unlike other varieties, they break down as they cook and naturally thicken the soup without any blending required. Combined with bloomed whole spices and a squeeze of lemon at the end, this is the kind of bowl that tastes like it took much longer than it did. Rotisserie chicken makes this even faster, but any cooked shredded chicken works. If you like lentil soup you might also like my Moroccan Carrot Red Lentil Soup, Lebanese Lentil Soup or this Lemon Lentil Soup Recipe.

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

• Vegetables: This soup starts with a flavorful base of sweet onion, garlic, carrots, and celery. These simple vegetables add depth, natural sweetness, and nutrition to every bowl. Feel free to swap in whatever you have on hand.
• Warm Spices: The spice blend is what makes this chicken lentil soup truly special. Cumin, turmeric, coriander, ginger, curry powder, and a pinch of cayenne pepper create a bold, aromatic flavor that is warm without being overly spicy. Don’t skip the step of blooming the spices in the oil — it makes a big difference!
• Red Lentils: Red lentils are the perfect choice for this soup. They cook quickly, break down beautifully into a thick and hearty texture, and are packed with plant-based protein and fiber. Be sure to rinse and sort them before adding to the pot.
• Shredded Chicken: This is a great recipe for using up leftover rotisserie chicken or any cooked chicken you have on hand. Stir it in at the end just to warm through, you don’t want to overcook it or it can become tough.Lemon Juice: A squeeze of fresh lemon juice at the end brightens everything up and balances the warm spices perfectly. Highly recommend not skipping this one!
• Fresh Herbs & Toppings: Finish each bowl with a handful of fresh dill and parsley, a pinch of crushed red pepper, and a drizzle of olive oil if you’d like. These simple toppings add a fresh, vibrant finish.

Recipe Variations

This easy chicken lentil soup is incredibly versatile. Here are a few simple ways to make it your own:

• Add More Vegetables: Bulk it up with diced sweet potatoes, butternut squash, zucchini, cauliflower, or bell peppers. Leafy greens like spinach or kale are also a great addition, just stir them in during the last few minutes of cooking.
• Swap the Lentils: Red lentils are my first choice because they soften and thicken the soup as they cook. Brown or green lentils also work if that’s what you have on hand, just note they hold their shape more and give the soup a chunkier texture.
• Boost the Protein: Stir in a can of drained chickpeas or white beans for extra plant-based protein. They pair beautifully with the Mediterranean spice blend.
• Add Grains: Stir in cooked rice, quinoa, or couscous to make the soup even heartier and more filling. It’s a great way to stretch the recipe if you’re feeding a crowd.
• Play with the Spices: Feel free to experiment with smoked paprika, za’atar, chili powder, or Italian seasoning to change up the flavor profile. This soup is very forgiving and delicious with all kinds of spice combinations.
• Make it in the Slow Cooker: Add all ingredients except the lemon juice to your slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Stir in shredded chicken and lemon juice before serving.
• Make it in the Instant Pot: Use the sauté function to cook the vegetables and spices, then add the remaining ingredients and pressure cook for 15 minutes. Quick release, stir in chicken, and serve.

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.