Move Over Chicken Noodle Soup, this Chicken Lentil Recipe is Better!

Name: Chicken Lentil Soup (Like Chicken Noodle, But Better)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 yellow onion (, chopped); 3 carrots (, peeled and chopped); 3 celery ribs (, chopped); 2 garlic cloves (, minced); 1 teaspoon dried thyme; ½ teaspoon ground sage; 6 cups water; 1 cup green or brown lentils; 1 pound boneless skinless chicken thighs; fine sea salt and black pepper

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If you’re trying to eat more protein and fiber, this chicken lentil soup recipe is for you. It packs 34 grams of protein and a whopping 16 grams(!) of fiber per serving. But it tastes like classic chicken noodle soup, so it’s cozy, satisfying, and jam-packed with nutrients.

My kids went back for seconds when I served it last, so I know it’s a hit!

I tested this soup a few different ways because dried lentils can sometimes be finicky when cooked with salt. Luckily, the recipe below is low-fuss and doesn’t require you to start with store-bought broth. (Which is one less ingredient you need to have on hand!)

It’s a complete meal in a bowl, and the leftovers make an easy lunch the next day. You can reheat it in about 2 minutes!

chicken and lentil soup served with bread on the side and a spoon.

Chicken and Lentil Soup Ingredients

Veggies. Onion, carrots, and celery are the classic soup base and should take less than 10 minutes to chop. (The smaller the better, if you ask me.) You’ll also need two fresh garlic cloves for an extra aromatic flavor.
Chicken. I use boneless, skinless chicken thighs for this recipe because they are so forgiving when it comes to over-cooking. If they reach an internal temperature that’s over 165ºF, they are still perfectly tender! If you prefer to use chicken breasts, check out the FAQ section below.
Pantry Spices. Dried thyme and sage, along with salt and pepper, create a classic chicken noodle soup flavor without chopping any fresh herbs.
Lentils. Use dried green or brown lentils with this recipe. Red lentils will cook faster and create a mushier texture when used as a substitute, so just keep that in mind.

onion, celery, carrot, chicken thighs, lentils, and spices labeled.

How to Make Chicken Lentil Soup

Step 1:

Heat a large pot over medium-high heat for 2 minutes. Then add a drizzle of olive oil and saute the onion, carrot, and celery. Cook, stirring often, until they start to soften, about 5 minutes.

Then add the garlic, thyme, and sage. Stir just until they smell fragrant, about 1 more minute.

carrot, celery, and onion cooked with garlic and spices.

Step 2:

Add 6 cups of water to the pot, then add in the dried lentils, chicken thighs, salt, and black pepper. Bring the liquid to a boil over high heat.

When the liquid is boiling, cover the pot with a lid and lower the heat. Gently simmer for 20 minutes, or until the lentils are tender and the chicken has reached 165ºF. (Test with an instant-read thermometer; it usually will be past 165ºF, but it’s always good to check.)

Use tongs to transfer the chicken to a cutting board, then use 2 forks to shred it. Or, cut it into small chunks with a sharp knife.

raw chicken added to soup, then cooked and shredded.

Step 3:

Return the chicken pieces to the soup and stir well. Then season to taste with additional salt and pepper, as needed. I usually add another half teaspoon, but it will vary depending on the size of the veggies you use and your personal taste buds. (Sometimes I use a full teaspoon extra, so if your soup tastes bland, don’t skimp on the salt.)

Serve the soup warm right away. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Chicken Lentil Soup Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes, you can cook whole chicken breasts in this soup; just be sure to check their temperature more often so they don’t overcook. (Remove when they reach 160ºF and let them rest on a cutting board before shredding.) I usually check on them at the 18-minute mark, depending on their size. Larger breasts will require a longer cooking time.

Can I use cooked lentils?

I’m sure you can, but I haven’t tested that yet, so you’ll need to guess on how much to reduce the liquid. (My guess is that using 2 cups less water is a good start.) One cup of lentils turns into approximately 3 cups of cooked lentils, so that’s how much you’ll need in cooked lentils.

Can I use chicken broth instead of water?

Yes, of course! In that case, I’d start with less salt, too. Broth already contains sodium, so I would just salt to taste at the end. Keep in mind that chicken broth is made by simmering water with chicken, veggies, and spices. (And you’re already doing that in this soup recipe, making the extra broth redundant.)

Chicken Lentil Soup (Like Chicken Noodle, But Better)

This chicken lentil soup recipe has the flavor of chicken noodle soup, only it's made with lentils instead of pasta, so it's naturally gluten-free and higher in fiber. The lentils don't add a noticeable flavor, so it still tastes like the comforting classic you love. (With extra nutrients in each bite!) It's the perfect dinner on a chilly evening, and the leftovers can be reheated for a fast and filling lunch.

prep15 mins cook30 mins total45 mins

Servings:4

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Ingredients

1 tablespoon olive oil
1 yellow onion , chopped
3 carrots , peeled and chopped
3 celery ribs , chopped
2 garlic cloves , minced
1 teaspoon dried thyme
½ teaspoon ground sage
6 cups water
1 cup green or brown lentils
1 pound boneless skinless chicken thighs
fine sea salt and black pepper

Instructions

Heat a large pot over medium-high heat for 2 minutes. Then add a drizzle of olive oil and saute the onion, carrots, and celery until they start to soften, about 5 minutes. Add the minced garlic, thyme, and sage, and stir for 1 more minute, just until fragrant.
Pour the water into the pot and increase the heat to high. Then add in the lentils, chicken thighs, 2 teaspoons of salt, and ½ teaspoon of ground black pepper. When the water starts boiling, cover the pot with a lid, and reduce the heat to low. Cook covered for 20 to 25 minutes, or until the chicken reaches an internal temperature of 160ºF and the lentils are plump and tender.
When the timer goes off, check on the chicken with an instant-read thermometer. Chicken thighs can reach a higher temperature than 165ºF without becoming dry or chewy, so it's okay if the temperature is high, but make sure it's not lower than 160ºF. Transfer the cooked chicken to a cutting board and shred with 2 forks. (Or cut into chunks.)
Return the chicken to the soup and adjust the seasoning. Add another ½ teaspoon of salt, if needed, and then carefully taste again. (The soup will be hot!) The amount of salt you need will vary depending on the size of your veggies and chicken, as well as your personal taste buds. Once you're happy with the flavor, it's ready to serve!

Notes

Nutrition information is for a quarter of this recipe, assuming you evenly divide it into 4 servings. This is automatically calculated using an online ingredient database, so it’s just an estimate, not a guarantee.

Lentil Note: This recipe calls for dried green or brown lentils because they hold their shape when cooked. If you use red lentils as a swap, the soup will have a thick, mushier texture.

Chicken Note: I use chicken thighs in this recipe because they are so forgiving if you happen to overcook them. If you prefer to use chicken breasts, start checking on them after 20 minutes and remove promptly when they reach an internal temperature of 160ºF. Let them rest on a cutting board for 5 minutes, then shred and return to the soup.

Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave for 2 minutes, or warm them in a saucepan on the stove until heated through.