Hearty Chicken and Lentil Soup Recipe for Comforting Meals

I recently made a delicious, healthy lentil chicken soup using boneless chicken thighs, lentils and a variety of vegetables. It’s high in protein and fiber, warming, and full of flavor. Everyone who’s tried it has enjoyed it, so I wanted to share the recipe.

This version uses a tomato- and paprika-forward broth instead of the more common clear chicken broth. The flavor is rich and comforting, and the recipe makes enough for 3–4 servings. While lentil chicken soup may not be a traditional classic, it’s nutritious and very satisfying.

Ingredients For The Lentil Chicken Soup

You will need:

• 12 oz (about 340 g) boneless, skinless chicken thighs
• 2 cups cooked lentils (or 2/3 cup dried lentils, pre-cooked as described below)
• 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 (reserve some for garnish)
• 2 tomatoes, thinly chopped
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 tablespoon dried oregano
• 1 teaspoon curry powder
• 1 tablespoon paprika
• 2 tablespoons olive oil
• 2 cups water or stock (adjust as needed)
• Bunch of fresh parsley or basil
• Salt and pepper, to taste

How To Make The Lentil Chicken Soup

Follow these steps to prepare the soup:

• If you are pre-cooking dried lentils: rinse them, add to a pot with 2–3 cups of water and a pinch of salt, bring to a boil, then simmer for 15 minutes. Drain. This partial cook ensures the lentils will finish cooking in the soup without becoming mushy.
• Heat olive oil in a large pot over medium-high heat. Sauté the onion, bell pepper, carrot and tomatoes with curry powder, paprika and oregano for 3–4 minutes until the vegetables begin to soften and the spices are fragrant.
• Add the chicken thighs, potato, pre-cooked lentils, tomato paste, and water or stock. Season with salt and pepper (add enough salt if using only water). Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
• After 30 minutes, remove the chicken and shred it with two forks or chop into bite-sized pieces. Return the shredded chicken to the pot and simmer for 5 minutes.
• Add the zucchini, minced garlic and fresh parsley or basil. Cook uncovered for another 5 minutes. Adjust consistency by adding more tomato paste to thicken, or extra water/stock for a brothier soup. Taste and adjust seasoning before serving.

How To Serve And Store

Serve the soup hot, with crusty bread or a side salad if you like. Garnish with extra fresh herbs, diced bell pepper, olives or sliced avocado for added texture and flavor.

To store leftovers, cool the soup and transfer to an airtight container. It will keep in the refrigerator for 4–5 days. Reheat gently on the stovetop for best texture.

Notes and Tips

You can add dried lentils directly to the soup, but some cooks find that acidic tomato paste can slow the lentils’ cooking, which may leave them firmer than desired. Par-cooking the lentils as described avoids this issue. Adjust spices to taste — more paprika boosts warmth, while extra herbs brighten the final dish.

Yield: 4

Lentil Chicken Soup

Made with chicken thighs, lentils and lots of vegetables, this soup is hearty, healthy and packed with protein and fiber.

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

Ingredients

• 12 oz / 340 g chicken thighs, boneless skinless
• 2 cups cooked lentils (or 2/3 cup dried 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 or basil
• Salt and pepper

Instructions

1. If pre-cooking lentils: rinse and add to a pot with 2–3 cups water and a pinch of salt. Bring to a boil, simmer 15 minutes, then drain.
2. Sauté the onion, bell pepper, carrot and tomatoes in olive oil with curry powder, paprika and oregano for 3–4 minutes over medium-high heat.
3. Add the whole chicken thighs, potato, pre-cooked lentils, tomato paste and water or stock. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
4. Remove and shred the chicken, then return it to the pot and simmer 5 more minutes.
5. Add zucchini, garlic and fresh parsley or basil. Cook uncovered for 5 minutes. Adjust thickness with more tomato paste or add stock for a thinner broth. Taste and adjust seasoning.

Notes

*Adding dried lentils directly to the soup can work, but acidic ingredients like tomato paste may slow their cooking. Par-cooking helps ensure the lentils finish tender without becoming mushy.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 430
Total Fat: 15g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 106mg
Sodium: 342mg
Carbohydrates: 43g
Fiber: 12g
Sugar: 9g
Protein: 35g

Originally published in May 2024, last updated in October 2025.