Golden Chicken and Lentil Soup

Golden Chicken and Lentil Soup warms the soul on a chilly evening, filling your kitchen with fragrant spices as it simmers. This comforting dish takes approximately 1 hour from start to finish and combines tender chicken with nourishing lentils for a wholesome meal that’s both satisfying and nutritious.

This recipe is perfect for busy weeknights or cozy family gatherings. It allows for easy make-ahead preparation and can be stored in the fridge for up to 5 days without losing its delicious flavor.

Why You’ll Love This Recipe

• It features rich flavors from caramelized onions and aromatic spices.
• The soup has a hearty texture thanks to the lentils and tender chicken.
• It’s a one-pot meal, making cleanup a breeze.
• The addition of fresh herbs elevates the dish with a burst of freshness.

What You’ll Need

Gather the following ingredients for this delightful 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 Broth and Lentils

• 8 cups low sodium chicken stock
• 1 ¼ cups red lentils, rinsed

For the Greens and Garnish

• 1 ½ cups chopped baby spinach
• Fresh parsley, cilantro, dill, and mint (or any/all that you like)
• Lemon wedges (to finish)

For Serving

• No knead bread (for serving)

Feel free to adjust the mix of fresh herbs to taste.

Substitutions & Swaps

• Use chicken thighs for extra juiciness.
• Swap red lentils for green lentils if desired.
• Replace chicken stock with vegetable broth for a vegetarian option.
• Any leafy greens can be used instead of spinach.

How to Make It

Follow these straightforward steps to create your delicious soup.

1. Caramelize

In a large pot, add 3 tablespoons of oil over medium heat. Add the sliced onions and sauté, adding another tablespoon of oil if needed. 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.

2. Bloom

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

3. 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.

4. Shred Chicken

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

5. Cook 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 the lentils are tender.

6. Finish

Add the chopped herbs to the soup along with the shredded chicken and stir to combine. You may need to add 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.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, can be frozen for up to 3 months.
Reheat: Microwave or simmer gently on the stove for 10-15 minutes.

Tips for Best Results

• Ensure onions are thoroughly caramelized for maximum flavor.
• Adjust seasoning to taste, especially with salt and lemon.
• Use a fine mesh strainer to remove foam when cooking lentils.
• Always shred chicken when it’s slightly warm for easier handling.

Serving Suggestions

• Pair with crusty no knead bread for dipping.
• Serve with a fresh salad on the side for added crunch.
• Garnish each bowl with additional fresh herbs for a pop of color.