I don’t know who needs it, but I recently made the most amazing healthy lentil chicken soup and I’ve got the recipe right here. So if you’re looking for an easy soup recipe that you can enjoy for dinner or lunch, give this one a go. Among its other talents it’s high-protein, high-fiber and it’s packed with flavor. I loved it and everyone I’ve served it to loved it as well, so I guess it is a thing now.

Unlike other chicken soup recipes, the broth for this one is tomato- and paprika-based. It is SO tasty and made enough for 3-4 people. I know lentil chicken soup isn’t a “classic”, but it is good for your health and your taste buds.

Ingredients For The Lentil Chicken Soup

So here’s what you need to make the soup:

• boneless, skinless chicken thighs
• cooked lentils (or pre-cook some brown or green for 10-15 minutes – bring to a boil, then simmer 15 minutes; they don’t need to be fully cooked, as they will keep cooking in the soup with the rest of the ingredients)
• bell pepper
• tomatoes
• carrot
• onion
• potato
• zucchini
• garlic
• parsley & basil / fresh herbs
• olive oil
• tomato paste
• paprika
• curry powder
• oregano
• water or stock

How To Make The Lentil Chicken Soup

Now that you’ve got everything ready it’s time to make some lentil chicken soup, here’s what your super talented hands need to do:

• Saute the onion, bell pepper, carrot and tomatoes with olive oil, curry powder, paprika and oregano for 3-4 minutes in a cooking pot.
• Then add in the chicken (whole boneless skinless thighs), potato, the pre-cooked lentils, the water/stock as well as salt and pepper (make sure you add enough salt if using only water for the broth). Bring to a boil, then reduce and simmer for 30 minutes.
• After thirty minutes, take out the chicken using a fork or a ladle, or both to “fish it out”. Then place it onto a plate or in a bowl and shred it, using two forks or if you wish – use fork and knife to cut it into bite-sized pieces. When you’re done, add the shredded chicken back to the soup.
• Cook for 5 more minutes, then add in the zucchini, some fresh parsley or basil as well as garlic, salt and pepper to taste and let cook without a lid for 5 more minutes. If you desire to make the lentil chicken soup thicker, add in some more tomato paste, for a more brothy soup, add water or stock.

How To Serve And Store

You can serve the soup as is or enjoy it with some bread. Or you can do what I did and add some healthy toppings to it like more fresh herbs, more fresh bell pepper and some olives. Avocado is also a great option.

To store leftovers, just let the soup cool and then store in an airtight container in the fridge for up to 4-5 days. I prefer to reheat on the stove, but if you have a toxic incubator aka a microwave you can use that too.

More Healthy Soup Recipes

I hope you enjoy this delicious easy and healthy high-protein high-fiber lentil chicken soup if you give it a try! And if you’re really into healthy soups check out the recipes below:

Yield: 4

Lentil Chicken Soup

The most amazing easy healthy lentil chicken soup recipe for dinner or lunch! Made with chicken, lentils and tons of vegetables this is a healthy high-protein high-fiber soup recipe that is packed with flavor as well!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 12oz/340g chicken thighs, boneless skinless
• 2/3 cups dried lentils (or 2 cups cooked lentils)
• 1/2 cup zucchini, chopped
• 1 cup potato, thinly chopped
• 1 onion, thinly chopped
• 1 carrot, thinly chopped
• 1/2 cup green bell pepper, chopped + (some for garnish)
• 2 tomatoes, thinly chopped
• 2 garlic cloves, minced
• 3 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tsp curry powder
• 1 tbsp paprika
• 2 tbsp olive oil
• 2 cups water or stock (or as needed)
• bunch of parsley / basil
• salt and pepper

Instructions

1. Pre-cook the lentils in a pot with water and salt (you’ll need 2-3 cups of water). Bring to a boil, then simmer for 15 minutes and drain. This is enough time, as we’ll be cooking the lentils with the other ingredients in the soup for additional 30-40 minutes. *
2. Saute the onion, bell pepper, carrot and tomatoes with olive oil, curry powder, paprika and oregano for 3-4 minutes in a cooking pot.
3. Then add in the chicken (whole boneless skinless thighs), potato, the pre-cooked lentils, the water/stock as well as salt and pepper (make sure you add enough salt if using only water for the broth). Bring to a boil, then reduce and simmer for 30 minutes.
4. After thirty minutes, take out the chicken using a fork or a ladle, or both to “fish it out”. Then place it onto a plate or in a bowl and shred it, using two forks or if you wish – use a fork and a knife to cut it into bite-sized pieces. When you’re done, add the shredded back to the soup. Cook for 5 more minutes.
5. Cook for 5 more minutes, then add in the zucchini, some fresh parsley or basil as well as garlic, salt and pepper to taste and let cook without a lid for 5 more minutes. If you desire to make the lentil chicken soup thicker, add in some more tomato paste, for a more brothy soup, add water or stock.

Notes

*You could also add the dried lentils to the soup, but for some the tomato paste might prevent the lentils from cooking completely. I used pre-cooked lentils and they didn’t get too mushy in the soup.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 354Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 106mgSodium: 341mgCarbohydrates: 30gFiber: 7gSugar: 8gProtein: 29g