Created by Mariam E.
Made with a handful of simple ingredients, this Chicken Lentil Soup is full of flavors, super easy to make, and is such a healthy soup. Despite using mostly pantry staples, this soup is super filling on top of being budget friendly.
Prep Time: 5 mins | Cook Time: 55 mins | Total Time: 1 hr | Servings: 8
- 1½ cup red lentils dry
- 2 cups shredded chicken cooked, any cut
- 2 cups onions petite diced
- 1½ cup shredded carrots
- 4 cups chicken broth low sodium
- 4 cups water
- 1 tsp. black pepper or less to taste
- 2 tbsps. olive oil light tasting
- ⅓ cup white rice uncooked, rinsed ( I used Jasmine)
- ½ tsp. cumin powder
- ¼ cup lemon juice fresh squeezed
- 3 tbsps. Italian parsley fresh, finely chopped plus more for garnishing
- salt to taste
- fried or baked pita
- fresh lemon wedges
- Wash the lentils really well in a bowl until the water does not look cloudy anymore. Drain the water and set aside.
- Bring a large pot over medium-high heat and add the olive oil. Fry the onions until caramelized in color.
- Add in the washed lentils, shredded carrots, rinsed riced, cumin powder and black pepper. Mix and sauté for a couple of minutes then add in the chicken broth, salt and water. Adjust salt to taste.
- Cover, but crack the lid oven just a little. Reduce the heat to medium low. Allow the soup to cook very well until the lentils and rice have almost dissolved. Takes about 40 minutes.
- Add in the cooked shredded chicken, parsley and lemon juice. Cook covered for another 10 minutes. The soup should not be too runny or thick. Right in between is perfect.
- Remove from heat and allow to cool for a few minutes before serving. Garnish with some fresh parsley and serve with a side of baked/fried pita bread and lemon wedges.
- Use only red lentil for this recipe. Different lentils have different cook times. The red lentils breaks down quicker to give your soup a thicker consistency. They are found almost at all grocery store, but can be found mostly at bulk foods and middle eastern stores.
- Always rinse the red lentil very well, until the water color can be seen through.
- I love using shredded chicken thighs but they can use chicken breast or a different cut of chicken if you like.
- The soup should not be too runny or thick. Right in between is perfect for me. But you can make it as you prefer. I suggest you let the soup rest for a couple minutes before serving it as the lentils and the rice will help the soup thicken some more as it cools.
- Definitely serve with some pita bread. I LOVE having mine with fried pita.