Chicken Lentil Soup Recipe

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One of my the most popular recipes on my site is this Moroccan Carrot Red Lentil Soup and this Moroccan Carrot Red Lentil Soup during soup season. 

These were recipes I shared way back when I started my website and have been my favorite for years. I love that my readers also really enjoy these soups and make them time and time again for their families. When the chilly weather rolls around lentil soup are my go-to.

They are easy to make, affordable, filling and this soup freezes great for later. Today’s Chicken Lentil Soup Recipe is a recipe I have been wanting to share for some time and finally got around to it. This one is a favorite of mine.

It is different than a lot of my other lentil soups that are vegan or vegetarian. This version uses shredded chicken to add protein and bulk up the soup.

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.

Why You Will Love This Chicken Lentil Soup

• Easy to make: This soup is really easy to make. You start by sautéing the vegetables and then add everything else in and let it simmer. It really couldn’t be an easier and the whole family will love it. 
• Freezes well for later: Lentil soups freeze great for later. I like to make a big batch and freeze half of it for later. When you are ready to eat the soup let it sit in the fridge overnight and then reheat on the store. Add a splash of water or broth if the soup is too thick. 
• Feeds a crowd: This soup recipe feeds a crowd. You can double the soup to make an even bigger batch. It is a great soup to start a holiday meal with or pair with your holiday lamb, chicken or roast. 

Recipe Ingredients

• 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.

Ways to Modify This Chicken Lentil Soup Recipe

• 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.
• Thickening: Stir in tomato paste or coconut milk to thicken the soup and add richness.

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. 

How to Store This Soup:

You can store this soup in an airtight container for up to 5 days. You might need to add broth or water when you reheat to the soup as the lentils tend to soak up the broth as it sits. 

You can also freeze this soup for up to 3 months in an airtight container. Make sure you let the soup cool completely before freezing it. 

What to Pair with Chicken Lentil Soup:

A lot of times when I eat this soup it stands great on its own. I will often warm up a piece of pita or naan to go with it and make a simple salad. Here are some other ideas:

• A Mediterranean Bean Salad or Arugula Salad with Pine Nuts is always a great partner to this lentil soup.
• This Roasted Parmesan Garlic Cauliflower or these Simple Garlic Parmesan Green Beans are a nice addition.  
• A big bowl of this traditional or lemon hummus is a great side dish to the soup.