Chicken Lentil Soup Recipe

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Chicken Lentil Soup

Patsy G


I found this recipe several years ago and tweaked to my family's taste. The original recipe was made with bacon but I changed it to chicken. It's a hearty soup,even my husband who is a big eater doesn't complain(too much) about having just soup for dinner,I usually make him a sandwich too,but it's really very filling.

pinch tips: How to Debone a Chicken


2-3 t. oil
4 boneless chicken thighs,cut into large chunks
1 large onion,chopped
2 carrots,peeled and chopped
3 cloves garlic,minced
1 can (14 1/2 ounces) diced tomatoes, drained
1 bay leaf
1 t. fresh thyme leaves
1 c lentils,picked over and rinsed
1 t. salt
1/2 t. black pepper
5 c chicken broth
1 1/2 t. balsamic vinegar
3 t. fresh parsley,minced

Directions Step-By-Step

In large stockpot over medium-high heat, sauté chicken in oil, 3 to 4 minutes.
Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.
Stir in lentils, salt, and pepper; cover, reduce heat to low, and cook until vegetables are softened, 8 to 10 minutes.
Uncover, increase heat to high, add chicken broth; bring to boil, cover, and reduce heat to low. Simmer until lentils are tender, 40 to 45 minutes;remove bay leaf.
Transfer 3 cups of soup to a blender and puree until smooth. Return pureed soup to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in parsley.

About this Recipe

Course/Dish: Chicken Soups, Bean Soups