Golden Chicken and Lentil Soup

The inviting aroma of simmering spices wafts through your kitchen as you prepare a hearty bowl of Golden Chicken and Lentil Soup. This comforting recipe takes about an hour from start to finish and offers a perfect blend of flavors and textures, making it a delightful choice for a cozy evening.

This recipe is perfect for families looking for a nourishing meal or anyone needing a pick-me-up on a chilly day. You can make it ahead of time and store it in the fridge for quick reheating, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• This soup boasts a depth of flavor from caramelized onions and aromatic spices.
• The tender chicken and lentils create a satisfying, hearty texture.
• It’s a nourishing dish packed with protein and greens.
• Preparing the soup is a straightforward process that anyone can master.

What You’ll Need

Gather your ingredients for a warming bowl of soup.

For the Soup Base

• 3-4 tbsp olive oil
• 2 cups yellow onions, thinly sliced
• 10 cloves garlic, pressed or minced
• 1 tsp ground turmeric
• 1 tsp seven spice
• ½ tsp ground coriander
• ¼ tsp cayenne pepper
• 1 tsp kosher salt
• ½ tsp black pepper

For the Protein

• 1 lb boneless, skinless chicken breasts (or thighs)

For the Soup and Greens

• 8 cups low sodium chicken stock
• 1 ¼ cups red lentils, rinsed
• 1 ½ cups chopped baby spinach
• parsley, cilantro, dill, and mint (or any/all that you like)

For Serving

• Lemon wedges (to finish)
• no knead bread (for serving)

You may substitute chicken with beans for a vegetarian option.

Substitutions & Swaps

• Chicken breasts can be swapped for thighs.
• Use any leafy greens in place of spinach.
• Seven spice can be replaced with cumin.
• Olive oil can be exchanged for vegetable oil.

How to Make It

Let’s get cooking!

Caramelize

In a large pot, add 3 tablespoons of oil over medium heat. Add the sliced onions and sauté. You might need to add another tablespoon of oil if there isn’t enough for the onions. Stir frequently for 16-20 minutes or until golden brown. Remove ¼ of the caramelized onions to a paper towel-lined plate and set aside for garnish.

Bloom

Add the garlic to the pot and continue to cook them for an additional 30-60 seconds. Then add the turmeric, coriander, seven spice, cayenne, kosher salt, and black pepper. Let the spices bloom before you add the chicken broth.

Simmer

Bring the soup pot to a boil. Once boiling, add the chicken breast, lower the heat to low, cover with a lid, and let cook for 18-20 minutes or until the chicken is cooked through to a minimum of 165ºF.

Chicken

When the chicken is done, remove it to a plate and allow it to cool slightly before shredding with two forks.

Lentils

Bring the soup pot back to a simmer, then add the lentils. When the white foam rises to the top, remove it with a spoon and discard. Cover, lower the heat to medium-low, and cook for 15-20 minutes or until tender.

Finish

Add the chopped herbs to the soup along with the shredded chicken and stir to combine. You may also need another splash of broth or stock to thin the soup to your liking. Taste and add kosher salt as desired. You can add lemon right now, about 2 tablespoons worth, or to individual bowls right before serving.

Serve

With crusty bread on the side topped with the caramelized onions.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, for up to 3 months; soup may thicken.
Reheat: Gently in a pot over medium heat for 10-15 minutes.

Tips for Best Results

• Ensure the onions are properly caramelized for a rich flavor.
• Use low sodium stock to control salt levels.
• Rinse lentils thoroughly to remove any debris.
• Adjust herbs based on your preference for freshness.

Serving Suggestions

• Pair with crusty no knead bread for a complete meal.
• Serve alongside a light salad for a refreshing contrast.
• Enjoy with a squeeze of fresh lemon for added brightness.