Chicken Lentil Soup
Welcome the brisk climate with this chicken lentil broth! Prepared in less than 40 minutes. It is packed with protein and bursting with taste, this broth is truly a embrace in a bowl. If you savor my instant pot red lentil curry or chicken noodle broth recipe, today’s wholesome and cozy broth is just for you.
Chicken Lentil Broth recipe
This recipe will guide you in preparing lentil broth with chicken in a single pot. Chicken lentil broth is a robust and comforting meal that I’m confident you will adore. It features tender chicken and nutritious lentils simmered in a savory chicken stock for a dish that’s both delightful and nutritious.
This dish is also exceedingly simple to prepare, so it can be thrown together swiftly. This dish is certain to become a constant favorite in your household.
This recipe is lentil curry intersects with chicken broth, it is ideal for this chilly weather and can also be enjoyed throughout the year. It is incredibly comforting, it’s like a warm embrace in a bowl especially when you dip some crusty bread into it to absorb all that delectable flavor.
This immensely nourishing and protein-rich broth will keep you satiated for a longer duration, it is perfect for dinner, lunch, or even breakfast. Indeed, I consume this chicken lentil curry broth for breakfast. It stores well in the refrigerator and is excellent for meal prepping.
Whether you’re in search of a nutritious meal or something delightful and soothing on a chilly day, this chicken and lentil broth will satisfy your cravings. Let’s get started on cooking!
What you will require
You will require the following ingredients to create this delightful and soothing lentil broth with chicken.
Red lentil: No need for pre-soaking
Skinless boneless chicken breast
Olive oil
Carrots
Celery
Onions
Garlic
Tomato paste
Chicken bouillon
Coriander
Cumin seeds
Turmeric
Curry powder
Garam masala
Kale
Salt and pepper
How to prepare chicken lentil broth
Warm olive oil in a dutch oven on medium-high heat and add diced onions and carrots, sautéing until the onion is soft and translucent.
Incorporate curry powder, ground coriander, garam masala, turmeric, and cumin seeds, along with tomato paste, stirring into aromatics just to release their essence.
Gently pour water over the sautéed vegetables, add chicken bouillon, salt, black pepper, and red pepper flakes, and stir to amalgamate, scraping the bottom of the pot at the same time.
Add pieces of chicken breast, partially cover with a lid, and bring to a light boil for 10 minutes.
Incorporate rinsed red lentils and continue to cook until the chicken breast is tender (approximately another 5-10 minutes)
Remove the chicken breast from the pot onto a plate and shred or chop it into cubes and return to the pot. Stir to combine; at this stage, the lentils should be fully cooked. Taste and adjust seasoning accordingly with salt, black pepper, or chicken stock powder.
Add chopped kale and stir to incorporate, cover the pot and simmer for 5 additional minutes or until the lentils are cooked to your preference.
Remove from heat and serve it as is or with a side of crusty bread. Enjoy!
How to store and reheat
This chicken lentil broth is simply exquisite and it’ll taste even more delightful the following day, as all of its scrumptious flavors have had time to blend! If you have any leftovers, store them in the fridge for up to 4-5 days in an airtight container. You may also freeze this broth for up to 3 months in the freezer. Portion it into bowls for easy access as needed.
To reheat, simply warm it on the stove over medium heat and stir until heated through or microwave for about 1-2 minutes.
Watch how to prepare it
More broth recipes you should try next
Creamy broccoli broth
Brussels sprout broth
Leftover mashed potato broth
Potato corn chowder
Vegetable broth
Pressure cooker carrot broth
Butternut squash broth
Chicken Lentil Broth
This chicken lentil broth is prepared in under 40 minutes. Packed with protein and bursting with taste, this soup is truly a warm embrace in a bowl. If you enjoy my instant pot red lentil curry or chicken noodle soup recipe, today’s nutritious and soothing soup is just for you.
- 1 ½ cups Red lentil
- 500 g chicken breast 2 large chicken breasts
- ¼ cup olive oil
- 1 cup Diced carrots
- 1 cup onions chopped
- 1 tablespoon garlic finely minced
- 2 tablespoons tomato paste
- 1 tablespoon chicken bouillon
- 1
teaspoon ground coriander
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric
- 1 Tablespoon curry powder
- ½ Tablespoon garam masala
- 1 cup kale leaves chopped
- Salt and pepper to preference
Keep your display from dimming
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Warm olive oil in a dutch oven over medium-high heat, adding chopped onions and carrots. Sauté until the onion becomes soft and translucent.
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Introduce minced garlic, curry powder, ground coriander, garam masala, turmeric, and cumin seeds, along with tomato paste, mixing into the aromatics to release their essence.
1 tablespoon garlic , 2 Tablespoons tomato paste, 1 teaspoon ground coriander, 1 teaspoon cumin seeds, ½ teaspoon turmeric, 1 Tablespoon curry powder, ½ Tablespoon garam masala
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Gently pour 4-5 cups of water over the sautéed vegetables. Add chicken bouillon, salt, black pepper, and red pepper flakes, stirring to blend while deglazing the pot’s bottom.
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Introduce chicken breast pieces, partially cover with a lid, and allow to simmer for 10 minutes until a gentle boil is reached.
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Add rinsed red lentils and keep cooking until the chicken breast is tender (about another 5-10 minutes).
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Transfer the chicken breast to a plate, shred or cube it, and put it back into the pot. Mix to combine; the lentils should be well-cooked at this juncture. Taste and adjust seasoning with salt, black pepper, or chicken broth as needed.
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Add chopped kale and stir to incorporate, cover the pot, and simmer for an additional 5 minutes or until the lentils are cooked to your preference. Dish into bowls and savor as is or with your preferred crusty bread.
This chicken lentil soup is truly exceptional and will taste even more delightful the next day, as its wonderful flavors meld together! Store any leftovers in the refrigerator for up to 4-5 days in an airtight container.
To reheat, simply do so on the stove over medium heat, stirring until warmed through, or microwave for about 1-2 minutes.
Calories: 364kcalCarbohydrates: 34gProtein: 30
gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 53mgSodium: 199mgPotassium: 920mgFiber: 15gSugar: 4gVitamin A: 3693IUVitamin C: 8mgCalcium: 53mgIron: 4mg
Nutritional information: Kindly be aware that the nutritional label offered is an approximation derived from an online nutritional calculator. It might fluctuate based on the precise ingredients and brands you select. Under any circumstances, thedinnerbite.com shall not be liable for any damages or losses arising from your reliance on nutritional details.
So there it is, yet another simple and delightful homemade soup recipe that the entire family will adore. As always, should you try this recipe, I would be thrilled to hear from you! Please rate the recipe 5 stars and share your thoughts in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Do subscribe to the blog if you haven’t already for new recipes delivered straight to your inbox
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