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Lentil soup with chicken

Author
Cookinero 13 Oct 2025
1840
Lentil soup with chicken

Lentil soup with chicken is a tasty dish with many useful properties. Lentils are rich in unsaturated fatty acids. The recipe is simple, and cooking does not require much effort. Chicken soup with lentils and potatoes can be cooked quickly if you take red lentils - they boil in literally 15 minutes. If you use another type of lentils, you should soak them in advance for several hours. You can take any part of the chicken for the soup. Choose medium-sized potatoes.

How to cook Lentil soup with chicken

Step 1

Lentil soup with chicken

Cook the broth. Place the chicken in a deep saucepan, add water and place on low heat. Bring to a boil, add salt and pepper. Cook until done, skimming off any foam, for 15-20 minutes.

Step 2

Lentil soup with chicken

Boil the lentils and potatoes. Put the washed lentils and potatoes into the pot with the chicken. Cook until done for 10-15 minutes.

Step 3

Lentil soup with chicken

Fry the vegetables. While the lentils are cooking, take the frying pan out and put it on the fire. Pour in the vegetable oil and put the finely chopped onion, tomato, and carrot into the frying pan. Fry until the onion is soft over medium heat.

Step 4

Lentil soup with chicken

Combine the sauté with the lentils and chicken. Put the finished sauté into the pot with the soup. Add the bay leaf, salt again, add the spices and simmer for 10 minutes with the lid on.

Lentil soup with chicken - FAQ About Ingredients, Baking Time and Storage

Yes, you can easily make this soup vegetarian by omitting the chicken. Use vegetable broth instead of chicken broth for cooking the lentils and potatoes. The rest of the steps remain the same, and you'll still get a flavorful, hearty soup. You might want to add a bit more salt and spices to taste.
Absolutely! This soup freezes very well. Let it cool completely, then transfer it to airtight containers, leaving a little space for expansion. It will keep for up to 3 months. To reheat, thaw it in the refrigerator overnight and then warm it gently on the stove, adding a little water or broth if it's too thick.
If you don't have bay leaves, you can simply omit them. The recipe will still be delicious. For a different flavor profile, you could add a pinch of dried thyme, a little smoked paprika, or a small pinch of cumin instead. Start with a small amount and taste as you go.
For more heat, consider adding a pinch of red pepper flakes or a few dashes of hot sauce when you add the bay leaf and spices in step 4. You could also sauté a small, finely chopped chili pepper (like a jalapeño or serrano) along with the onion, tomato, and carrot in step 3.
Yes, but the method changes. If using canned lentils (which are already cooked), drain and rinse them thoroughly. Add them in the last 5-10 minutes of cooking, just to heat through, during step 4 when you combine everything. You won't need to cook them with the potatoes in step 2. This prevents them from becoming mushy.
This soup is a meal in itself, but it pairs wonderfully with a slice of crusty bread, a side salad with a sharp vinaigrette to cut through the richness, or some warmed pita bread. For a more substantial meal, you can also serve it over a small portion of rice or quinoa.
Stored in an airtight container, your lentil soup will stay fresh in the refrigerator for 3 to 4 days. Make sure to let it cool to room temperature before storing. When reheating, you might need to add a splash of water or broth to get it back to the right consistency.

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