High Protein Chicken Lentil Soup | Healthy Dinner Recipe
Hearty, nourishing, and protein-packed—this chicken lentil soup is the ultimate healthy dinner idea. With tender chicken, fiber-rich lentils, and fresh vegetables simmered to perfection, it’s a comforting dish that’s great for meal prep, family meals, or warming up on chilly nights.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Ladle
- Measuring cups & spoons
Ingredients
- 1 lb chicken breast or thighs (bone-in for flavor, boneless for convenience)
- 1½ cups lentils (green, brown, or red)
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth or stock
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper, to taste
- Optional: 2 cups spinach or kale, 1 tbsp lemon juice, 1 cup diced tomatoes
Instructions
- Prep Ingredients: Chop onion, carrots, and celery. Rinse lentils thoroughly.
- Sauté Aromatics: Heat oil in a large pot. Cook onion, garlic, carrots, and celery until softened.
- Add Chicken & Spices: Place chicken in the pot, add cumin, paprika, and bay leaf. Stir well.
- Add Lentils & Broth: Pour in lentils and chicken broth. Bring to a gentle simmer.
- Cook Until Tender: Simmer for 25–30 minutes, until lentils are tender and chicken is cooked through.
- Shred Chicken: Remove chicken, shred, and return to the pot.
- Adjust Seasoning: Taste and season with salt and pepper.
- Add Greens (Optional): Stir in spinach or kale until wilted.
- Finish & Serve: Add lemon juice for brightness. Serve hot with bread or salad.
Notes
- Rinse lentils well to remove excess starch.
- Use bone-in chicken for deeper flavor, then shred into the soup.
- Don’t overcook lentils—they should be tender but not mushy.
- Add lemon juice at the end for freshness.
- Soup thickens as it rests; add broth or water to adjust consistency.
- Freezes well—portion into containers for easy meal prep.