Hearty Chicken Lentil Soup

$- 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon turmeric - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup dried green or brown lentils, thoroughly rinsed - 6 cups chicken broth or stock - 1 can (14 ounces) diced tomatoes, including the juices - 2 cups fresh spinach or kale, chopped into bite-sized pieces - Salt and freshly ground black pepper to taste - Fresh lemon juice (optional, for garnish) - Fresh parsley or cilantro, finely chopped (for garnish) Each ingredient plays a key role in building flavor. The olive oil creates a rich base. The onion, carrots, and celery add sweetness and crunch. Garlic adds depth, while spices like cumin and smoked paprika bring warmth. The chicken adds protein, and lentils provide fiber and texture. Broth and tomatoes make it hearty and delicious. Finally, greens add freshness and color. {{ingredient_image_2}} Start by heating the olive oil in a large pot on medium heat. Add the chopped onion, carrots, and celery. Cook these vegetables for about 5-7 minutes. You want them to soften and smell great. Stir them often. Look for a light golden color and a tender feel. This step builds a strong base for your soup. Next, add minced garlic, ground cumin, smoked paprika, and turmeric. Stir these spices into the pot. Cook for another minute. This will wake up the flavors and fill your kitchen with a lovely aroma. The spices blend well with the sautéed vegetables, creating a rich flavor. Now, add the chicken thighs cut into bite-sized pieces. Cook them for about 5 minutes. Stir often to brown all sides. A good sear adds depth to the flavor. Make sure the chicken is not pink when you finish. This step is key for a delicious soup. After browning the chicken, add the rinsed lentils, chicken broth, and diced tomatoes with juices. Stir everything together. Increase the heat until it boils, then lower it to a simmer. Cover the pot and let it cook for 25-30 minutes. Check the lentils for tenderness. They should be soft but not mushy. Once the lentils are ready, stir in the chopped spinach or kale. Cook for another 5 minutes. This will wilt the greens and keep their bright color. It also adds nutrition and a fresh taste to your soup. Finally, taste the soup. Add salt and freshly ground black pepper to your liking. Serve the soup hot. A splash of fresh lemon juice brightens the flavors. Garnish with parsley or cilantro for a pop of color. Enjoy your hearty chicken lentil soup! Seasoning is key to making great soup. It can bring all the flavors together. Use salt and pepper to enhance taste. Try adding a pinch of cayenne for heat. If you want depth, add more cumin or smoked paprika. These spices work well with chicken and lentils. A heavy pot, like a Dutch oven, is best for soup. It holds heat well and cooks evenly. Keep the heat medium to avoid burning. If it starts to bubble too much, lower the heat. Slow cooking helps flavors blend nicely. You can make this soup ahead of time. It tastes even better the next day! Store it in the fridge for up to three days. To freeze, let it cool completely, then place it in containers. When ready to eat, thaw it overnight in the fridge. Reheat on the stove or in the microwave. Pro Tips Fresh Herbs Matter: Using fresh parsley or cilantro for garnish not only adds a pop of color but also enhances the flavor profile of the soup. Customize Your Greens: Feel free to substitute spinach or kale with other greens like Swiss chard or collard greens, depending on your preference and what's available. Perfectly Cooked Lentils: Keep an eye on the lentils while they cook; they should be tender but retain their shape. Overcooking can lead to a mushy texture. Enhance with Acidity: A splash of fresh lemon juice just before serving brightens the flavors and balances the richness of the soup. {{image_4}} You can change the protein in Chicken Lentil Soup easily. If you want a meatless option, use tofu. It absorbs flavors well. You can also try turkey instead of chicken. Ground turkey works great too. For a unique taste, add some cooked sausage. Each protein gives a different flavor and texture. Adding more veggies makes this soup even better. Zucchini adds a nice crunch and mild taste. Bell peppers bring a sweet flavor and vibrant color. You could also add carrots for more sweetness. Consider throwing in some peas or corn for extra texture. These veggies not only enhance taste but also boost nutrition. You can change the spice blend to suit your taste. Try adding curry powder for a warm flavor. If you like heat, jalapeño or cayenne pepper adds a kick. Italian seasoning gives a fresh twist. Experiment with herbs like thyme or rosemary for a different aroma. Adjusting spices can create a whole new experience in each bowl. Your Chicken Lentil Soup stays fresh in the fridge for about 4 to 5 days. Store it in an airtight container. This keeps it safe and tasty. Before you eat it again, check for any off smells or changes in texture. To freeze your soup, let it cool first. Pour it into freezer-safe bags or containers. Remove as much air as you can. Label with the date. It can last up to 3 months in the freezer. When you want to eat it, thaw the soup overnight in the fridge. You can reheat your soup on the stovetop or in the microwave. For the stovetop, warm it over low heat. Stir often until it's hot. If using the microwave, place it in a bowl. Heat for 2-3 minutes, stirring halfway through. Both methods work well, but stovetop gives better flavor. You can use turkey or tofu instead of chicken. They both work well. If you prefer a vegetarian option, try chickpeas or lentils. Each substitute gives a unique taste. Adjust cooking times if needed, especially for tofu. Yes, you can use canned lentils. They save time and are already cooked. Drain and rinse them before adding to the soup. This will help reduce the sodium content. Add them in the last 10 minutes of cooking to heat through. To make this soup gluten-free, use gluten-free broth. Most chicken broths are gluten-free, but check the label. Avoid adding any gluten-containing ingredients. This way, everyone can enjoy it safely. Yes, this soup is great for meal prepping. It stores well in the fridge for up to five days. You can also freeze it for up to three months. Just leave out the greens until reheating. Absolutely! You can add zucchini, bell peppers, or corn. Just chop them small and add them when you sauté the other veggies. This adds color and boosts nutrition. Be creative with your choices! You learned how to make a tasty Chicken Lentil Soup. We covered the key ingredients, step-by-step instructions, and helpful tips. You explored ways to customize the soup with different proteins and veggies. Plus, you got solid storage advice. With these insights, you can create a warm, nutritious meal that fits your taste. Enjoy the process of making this soup and share it with others!$

A comforting and nutritious soup made with chicken, lentils, and fresh vegetables.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon turmeric
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup dried green or brown lentils, thoroughly rinsed
6 cups chicken broth or stock
1 can (14 ounces) diced tomatoes, including the juices
2 cups fresh spinach or kale, chopped into bite-sized pieces
to taste salt and freshly ground black pepper
optional fresh lemon juice, for garnish
for garnish fresh parsley or cilantro, finely chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté these vegetables for approximately 5-7 minutes, stirring occasionally, until they become tender and fragrant.
Incorporate the minced garlic along with the ground cumin, smoked paprika, and turmeric into the pot. Stir well and cook for an additional minute, allowing the spices to release their aroma.
Add the bite-sized pieces of chicken thighs to the pot. Cook them for about 5 minutes, or until they are evenly browned on all sides.
Next, add the rinsed lentils, chicken broth, and the can of diced tomatoes (with their juices) to the pot. Stir everything together, increase the heat to bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the lentils are tender but not mushy.
Once the lentils are cooked, add the chopped spinach or kale to the soup. Stir in the greens and cook for an additional 5 minutes, until they are wilted and vibrant.
Taste the soup and season with salt and freshly ground black pepper to your preference. Serve the soup hot, drizzled with a splash of fresh lemon juice for brightness, and garnished with a sprinkle of chopped parsley or cilantro for a fresh finish.

Notes

Optional to add lemon juice and fresh herbs for garnish.

Keyword chicken, comfort food, healthy, lentils, soup