Description
A warm and hearty Spiced Chicken Lentil Soup packed with tender chicken breasts, protein-rich lentils, and a medley of nutritious vegetables, all simmered in a flavorful broth seasoned with cumin, paprika, and thyme. Perfect for a comforting meal that’s both satisfying and wholesome.
Ingredients
Scale
Protein
- 3-4 boneless, skinless chicken breasts (about 1 lb)
Legumes
- 1 cup green or brown lentils
Vegetables
- 2 medium carrots, diced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (no salt added)
Liquids
- 6 cups low-sodium vegetable or chicken broth
Spices & Oils
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery; sauté until the vegetables are tender and fragrant, about 5 minutes.
- Brown Chicken: Add chicken breasts to the pot and season with salt and pepper. Cook until browned on all sides, approximately 5-7 minutes, which adds flavor and seals in juices.
- Add Spices: Stir in cumin, paprika, and dried thyme, cooking for an additional 2 minutes to toast the spices and deepen their aromas.
- Add Broth, Tomatoes, and Lentils: Pour in the low-sodium broth and diced tomatoes with their juices. Add rinsed lentils and bring the mixture to a boil. Then reduce the heat to low and let simmer gently for 25 minutes to allow lentils and chicken to cook through and all flavors to meld.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir well.
- Serve: Ladle the soup into bowls and garnish with fresh herbs such as parsley or cilantro if desired. Serve hot for a comforting meal.
Notes
- Rinse lentils well before adding to remove any impurities.
- Use low-sodium broth to control salt levels in the soup.
- You can substitute chicken breasts with thighs for more flavor.
- Optional garnishes: fresh herbs, a squeeze of lemon, or a dollop of yogurt.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
