Chicken Lentil Soup (Like Chicken Noodle, But Better)

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

Chicken Lentil Soup (Like Chicken Noodle, But Better)

Course: Soup

Cuisine: American

Keyword: chicken lentil soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 358kcal

Author: Megan Gilmore

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.

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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.

Nutrition