Chicken Lentil Soup

Chicken Lentil Soup Recipe

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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.


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  • ·
    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
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    1 can (14 1/2 ounces) diced tomatoes, drained
  • ·
    1 bay leaf
  • ·
    1 t. fresh thyme leaves
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    1 c lentils,picked over and rinsed
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    1 t. salt
  • ·
    1/2 t. black pepper
  • ·
    5 c chicken broth
  • ·
    1 1/2 t. balsamic vinegar
  • ·
    3 t. fresh parsley,minced

How to Make Chicken Lentil Soup


  1. 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.

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About Chicken Lentil Soup

Course/Dish: Chicken Soups, Bean Soups

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