Lentil Chicken Soup Recipe

I don’t know who needs it, but I recently made the most amazing healthy lentil chicken soup using bone-in chicken thighs, lentils and veggies. Among its many talents – it’s high-protein, high-fiber, warming and it’s packed with flavor. I loved it and everyone I’ve served it to loved it as well, so I guess it is a thing now.

Unlike other chicken soup recipes, the broth for this one is tomato- and paprika-based. It is SO tasty and made enough for 3-4 people. I know lentil chicken soup isn’t a “classic”, but it is good for your health and your taste buds.

Ingredients For The Lentil Chicken Soup

So here’s what you need to make the soup:

• boneless, skinless chicken thighs
• cooked lentils (or pre-cook some brown or green for 10-15 minutes – bring to a boil, then simmer 15 minutes; they don’t need to be fully cooked, as they will keep cooking in the soup with the rest of the ingredients)
• bell pepper
• tomatoes
• carrot
• onion
• potato
• zucchini
• garlic
• parsley & basil / fresh herbs
• olive oil
• tomato paste
• paprika
• curry powder
• oregano
• water or stock

How To Make The Lentil Chicken Soup

Now that you’ve got everything ready, it’s time to make chicken soup with lentils! Here’s what your super talented hands need to do:

• Sauté the onion, bell pepper, carrot and tomatoes with olive oil, curry powder, paprika and oregano for 3-4 minutes in a cooking pot.
• Then add in the chicken (whole boneless skinless thighs), potato, the pre-cooked lentils, the water/stock as well as salt and pepper (make sure you add enough salt if using only water for the broth). Bring to a boil, then reduce and simmer for 30 minutes.
• After thirty minutes, take the chicken out using a fork or a ladle, or both, to “fish it out”. Then place it onto a plate or in a bowl and shred it, using two forks or if you wish, use a fork and a knife to cut it into bite-sized pieces. When you’re done, add the shredded chicken back to the soup.
• Cook for 5 more minutes, then add in the zucchini, some fresh parsley or basil as well as garlic, salt and pepper to taste and let cook without a lid for 5 more minutes. If you desire to make the lentil chicken soup thicker, add in some more tomato paste, for a more brothy soup, add water or stock.

How To Serve And Store

You can serve the soup as is or enjoy it with some bread. Or you can do what I did and add some healthy toppings to it like more fresh herbs, more fresh bell pepper and some olives. Avocado is also a great option.

To store leftovers, just let the soup cool and then store in an airtight container in the fridge for up to 4-5 days. I prefer to reheat on the stove, but if you have a toxic incubator aka a microwave you can use that too.

More Healthy Soup Recipes

I hope you enjoy this delicious lentil chicken soup if you give it a try! And if you’re really into healthy soups check out the recipes below:

• Anti-Inflammatory Chicken Soup
• Cauliflower Chicken Soup
• Easy Chicken Barley Soup
• 30-Minute Healthy Soup Recipes

Continue to Content

Lentil Chicken Soup

Yield: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Made with bone-in chicken thighs, lentils and tons of vegetables, this lentil chicken soup is a hearty, healthy and packed with protein, fiber and flavor!

5.0 Stars (2 Reviews)

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Ingredients

• 12oz/340g chicken thighs, boneless skinless
• 2 cups cooked lentils (or 2/3 cups dried lentils)
• 1/2 cup zucchini, chopped
• 1 cup potato, thinly chopped
• 1 onion, thinly chopped
• 1 carrot, thinly chopped
• 1/2 cup green bell pepper, chopped + (some for garnish)
• 2 tomatoes, thinly chopped
• 2 garlic cloves, minced
• 3 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tsp curry powder
• 1 tbsp paprika
• 2 tbsp olive oil
• 2 cups water or stock (or as needed)
• bunch of parsley / basil
• salt and pepper

Instructions

1. If pre-cooking the lentils: Add dried soaked lentils to a pot with water and salt (you'll need 2-3 cups of water). Bring to a boil, then simmer for 15 minutes and drain. This is enough time, as we'll be cooking the lentils with the other ingredients in the soup for an additional 30-40 minutes.*
2. Sauté the onion, bell pepper, carrot and tomatoes with olive oil, curry powder, paprika and oregano for 3-4 minutes at medium-high heat in a cooking pot.
3. Then add in the chicken (whole boneless skinless thighs), potato, the pre-cooked lentils, the water/stock as well as salt and pepper (make sure you add enough salt if using only water for the broth). Bring to a boil, then reduce and simmer for 30 minutes.
4. After thirty minutes, take out the chicken using a fork or a ladle, or both to "fish it out". Then place it onto a plate or in a bowl and shred it, using two forks or if you wish - use a fork and a knife to cut it into bite-sized pieces. When you're done, add the shredded back to the soup. Cook for 5 more minutes.
5. Cook for 5 more minutes, then add in the zucchini, some fresh parsley or basil as well as garlic, salt and pepper to taste and let cook without a lid for 5 more minutes. If you desire to make the lentil chicken soup thicker, add in some more tomato paste, for a more brothy soup, add water or stock.

Notes

*You could also add the dried lentils to the soup, but for some the tomato paste might prevent the lentils from cooking completely. I used pre-cooked lentils and they didn't get too mushy in the soup.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 106mgSodium: 342mgCarbohydrates: 43gFiber: 12gSugar: 9gProtein: 35g

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Originally published in May 2024, last updated in October 2025.