Chicken Lentil Soup Recipe

Name: Chicken Lentil Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 cup diced sweet onion; 2 medium carrots (diced); 3 celery stalks (diced); 4 cloves garlic (peeled and minced); 1 teaspoon cumin; 1/2 teaspoon turmeric; 1 teaspoon coriander; 1/2 teaspoon ginger; 1 teaspoon curry powder; 1/4 teaspoon cayenne red pepper; 1/2 teaspoon sea salt; 1/8 teaspoon black pepper; 6 cups vegetable stock; 1 1/2 cups red lentils, (rinsed and picked over); Juice of 1 lemon; 3 cups shredded chicken; Fresh dill (chopped); Fresh parsley (chopped); Crushed red pepper for garnish

This Chicken Lentil Soup Recipe is a hearty, filling recipe that is perfect for those chilly days. Shredded chicken is mixed with red lentils, vegetables, warm spices and topped with fresh herbs. You will love this easy soup that also freezes well!

Prep10 min
Cook20 min
Total30 min
Makes6 servings
Calories376

Ingredients

6 servings

3 tablespoons extra virgin olive oil
1 cup diced sweet onion
2 medium carrots (diced)
3 celery stalks (diced)
4 cloves garlic (peeled and minced)
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon ginger
1 teaspoon curry powder
1/4 teaspoon cayenne red pepper
1/2 teaspoon sea salt
1/8 teaspoon black pepper
6 cups vegetable stock
1 1/2 cups red lentils, (rinsed and picked over)
Juice of 1 lemon
3 cups shredded chicken
Fresh dill (chopped)
Fresh parsley (chopped)
Crushed red pepper for garnish

Method

1
Heat the 3 Tablespoons olive oil in a large pot or dutch oven over medium heat.
2
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.
3
Add the carrots and celery and sauté until carrots are tender, about 8-10 minutes.
4
Add the vegetable broth and lentils and stir to combine.
5
Simmer on low heat for 20 minutes, or until lentils are tender.
6
Stir in the lemon juice. If you want to pureed all or half of the soup with an immersion blender or blender do that now.
7
Stir in the shredded chicken. Serve the soup with dill, parsley and crushed red pepper.

Notes

Storage: You can store this soup in the fridge in an airtight container for up to 5 days. You may want to stir in more broth or water when you reheat the soup. Somtimes the liquid gets soaked into the lentils. Freezing: This soup freezes very well if you want to have leftovers. Let it cool completely before freezing in an air tight container for up to 3 months. If you want a bit thicker of a soup add 2-3 Tablespoons of tomato paste once the onion, garlic and carrots are cooked. Some other additions that are nice include quinoa or couscous, chickpeas, grilled chicken, butternut squash or zucchini. Spice blooming tip: Let the spices cook in the oil for a full 3 to 4 minutes before adding any liquid. This step is what gives the soup its deep, layered flavor. Skipping it results in a noticeably flat-tasting broth.