Description
A hearty and flavorful Lentil Chicken Soup that combines tender shredded chicken, nutritious red lentils, and a blend of aromatic spices in a comforting broth. This easy stovetop recipe is perfect for a quick, nourishing meal that’s ready in just 30 minutes.
Ingredients
Soup Base
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
Main Ingredients
- 1 cup dry red lentils
- 2 large carrots, sliced
- 6 cups chicken broth
- 2 cups shredded chicken
Garnish
- Fresh cilantro, for serving
Instructions
- Sauté Onions and Garlic: In a large pot over medium-high heat, heat the olive oil. Add the chopped onions and cook until they turn lightly golden, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Add Spices and Tomato Paste: Stir in the tomato paste, smoked paprika, cumin, turmeric, salt, and black pepper. Cook for about 2 minutes, allowing the spices to release their aroma and evenly coat the onions and garlic.
- Cook Lentils and Carrots: Add the dry red lentils, sliced carrots, and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook until the lentils and carrots are tender, approximately 20 minutes.
- Incorporate Chicken and Serve: Stir in the shredded chicken to warm through. Serve the soup hot, garnished with fresh cilantro as desired.
Notes
- Use cooked shredded chicken leftover from a roast or rotisserie chicken for convenience.
- Red lentils cook quickly and tend to break down, creating a creamy texture.
- Adjust salt and spices to taste depending on your chicken broth’s sodium level.
- This soup freezes well; store in airtight containers for up to 3 months.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes with the spices.
