Lemony Chicken & Lentil Soup
This Lemony Chicken & Lentil Soup is a vibrant, protein-rich dish that's both comforting and incredibly satisfying. The bright notes of lemon and fresh dill perfectly complement the earthy lentils and tender shredded chicken, making it a powerhouse meal.
For 6 servings
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
Stir in the rinsed brown lentils, chicken broth, bay leaf, kosher salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender.
While the soup is simmering, prepare your cooked chicken breasts by shredding them into bite-sized pieces using two forks or your hands.
Once the lentils are tender, remove the bay leaf from the pot and discard it. Stir in the shredded cooked chicken, fresh lemon juice, and chopped fresh dill.
Continue to simmer the soup gently for another 5 minutes, uncovered, allowing the flavors to meld and the chicken to heat through.
Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice if desired. If the soup is too thick, you can add a splash more chicken broth or water to reach your preferred consistency.
Ladle the hot soup into bowls. Garnish with an extra sprinkle of fresh dill or a lemon slice, if desired.
Serve immediately and enjoy this hearty, protein-packed meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Pre-cooked Chicken Shortcut:** Save time by using a store-bought rotisserie chicken. Simply shred the meat and add it as directed.
- 2**Lentil Doneness:** Brown lentils should be tender but still hold their shape. Avoid overcooking, as they can become mushy.
- 3**Freezing Instructions:** This soup freezes beautifully! Allow it to cool completely, then transfer to airtight containers or freezer-safe bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- 4**Adjusting Acidity:** The amount of lemon juice can be adjusted to your preference. Start with the recommended amount and add more a teaspoon at a time until you reach your desired tanginess.
Adapt it for your goals.
Vegetarian/Vegan
Replace chicken with 1 can (15 oz) drained chickpeas or 1 cup sliced mushrooms. Use vegetable broth instead of chicken broth to make it fully vegetarian or vegan.
Spicy KickSpicy Kick
Add 1/2 teaspoon of red pepper flakes along with the garlic for a subtle spicy warmth.
Added GreensAdded Greens
Stir in 2 cups of fresh spinach or chopped kale during the last 5 minutes of cooking to boost the nutritional content and add more texture.
Why this is on our healthy list.
High in Protein
Both chicken and lentils are excellent sources of lean protein, essential for muscle repair, growth, and satiety, helping you feel full longer.
Rich in Fiber
Lentils are packed with dietary fiber, which aids in digestion, helps regulate blood sugar levels, and contributes to heart health.
Vitamin & Mineral Boost
This soup provides a good source of vitamins from the fresh vegetables and lemon, including Vitamin C, as well as essential minerals like iron and folate from the lentils.
Frequently asked questions
Brown or green lentils work best for this recipe as they hold their shape well during cooking. Red lentils tend to break down and become mushy, which would change the texture of the soup significantly.
