Warm Up with This Hearty Chicken Lentil Soup Recipe!
On
26/09/2024Reading time:
6 min
Summary:
This Chicken Lentil Soup recipe is the perfect cozy meal, blending tender chicken, hearty lentils, and a mix of fresh vegetables for a flavorful, comforting dish. With options for a smooth or chunky texture, this soup is easily customizable to suit any preference. Seasoned with tomato paste and simple spices, it’s a nourishing, one-pot recipe that’s both easy to prepare and deeply satisfying. Top it off with a sprinkle of cheese for an extra touch of warmth!
Chicken Lentil Soup
Chicken Lentil Soup is a hearty, nourishing dish perfect for any time of year. Packed with tender chicken, protein-rich lentils, and an array of vegetables, this soup is both filling and nutritious. The lentils add a creamy texture and earthy flavor that pairs perfectly with the savory notes of the chicken, while spices like cumin, garlic, and bay leaves give it a warming, aromatic finish. Not only is this soup delicious, but it's also easy to make in one pot, making it an ideal meal for busy days or cozy nights in.
Ingredient
4 tablespoons
bacon fat, butter, or olive oil
1 large onion, diced
2 medium stalks celery, diced
2 medium carrots, diced
2 cloves garlic, thinly sliced
Salt
Freshly ground black pepper
2 tablespoons tomato paste
12 cups (3 quarts) low-sodium chicken broth or water
2 cups French dried lentils
1 pound boneless, skinless chicken thighs
Grated Parmesan or Romano cheese, for serving (optional)
Directions
In a large Dutch oven, warm up the bacon fat, butter, or olive oil over medium-high heat. Add the onion, celery, carrots, and garlic, and season generously with salt and pepper. Sauté the vegetables, stirring occasionally, until they soften, about 10 minutes. Stir in the tomato paste, coating the vegetables, and cook until the paste deepens in color and begins to stick to the pot, about 2 minutes.
Pour in the chicken broth or water along with the lentils, and bring the mixture to a boil. Lower the heat to a gentle simmer, then add the chicken. Cover and cook for about 1 hour, checking occasionally to ensure it isn’t boiling too hard. Once cooked, transfer the chicken thighs to a plate to cool.
Blend about half of the soup in batches until thick and creamy, keeping some chunks if you prefer a texture that’s partially blended. (You can blend more for a creamier soup or leave it unblended for a brothier texture.) Return the puréed portion to the pot. Shred the chicken with two forks and add it back into the soup. Adjust the seasoning with salt and pepper as needed, and serve with a sprinkle of cheese on top, if desired.