Ground Chicken and Lentil Soup Recipe

When the weather cools down or you just need a bowl of warmth that feels like a hug, this Ground Chicken and Lentil Soup is exactly what you’re looking for. It’s hearty, nourishing, and full of flavor — a perfect balance between comfort food and wholesome nutrition. Lentils bring a delightful earthiness and plenty of fiber, while ground chicken adds satisfying protein that makes the soup a complete meal.

Inspired by the classic lentil soups found in Mediterranean and Middle Eastern kitchens, this version puts a lighter twist on tradition by using ground chicken instead of heavier meats. It’s the kind of recipe you’ll want to simmer on a lazy Sunday afternoon or batch cook for cozy weeknight dinners. Whether you’re serving it with crusty bread or a sprinkle of fresh herbs, this soup brings both nourishment and comfort to your table.

Ingredients

• 1 tablespoon olive oil

• 1 pound ground chicken

• 1 medium onion, finely chopped

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 cup dried brown or green lentils, rinsed

• 6 cups low-sodium chicken broth

• 1 can (14.5 ounces) diced tomatoes

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon ground coriander

• ½ teaspoon turmeric (optional, for color and depth)

• 1 bay leaf

• Salt and pepper to taste

• 2 cups baby spinach or kale (optional)

• 2 tablespoons chopped fresh parsley or cilantro, for garnish

• Juice of ½ lemon, for finishing

Directions

1. Brown the Ground Chicken:
   Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the ground chicken and cook until lightly browned, breaking it up with a wooden spoon. Season lightly with salt and pepper, then transfer the cooked chicken to a bowl and set aside.

2. Sauté the Vegetables:
   In the same pot, add the onion, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften. Stir in the garlic and cook for another minute until fragrant.

3. Add the Spices:
   Sprinkle in the cumin, smoked paprika, coriander, and turmeric (if using). Stir well to coat the vegetables in the spices, allowing them to bloom and release their aromas.

4. Combine Ingredients:
   Return the browned ground chicken to the pot. Add the rinsed lentils, diced tomatoes (with juices), chicken broth, and bay leaf. Stir everything together.

5. Simmer the Soup:
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the lentils are tender and the flavors have melded beautifully. Stir occasionally to prevent sticking.

6. Adjust and Finish:
   Once the lentils are soft, taste and adjust the seasoning with additional salt and pepper as needed. Stir in the spinach or kale, if using, and let it wilt for 2–3 minutes.

7. Brighten the Flavor:
   Remove the bay leaf and stir in the fresh lemon juice for a touch of brightness that enhances all the savory flavors.

8. Serve and Garnish:
   Ladle the soup into bowls and top with chopped parsley or cilantro. Serve with warm crusty bread or a side of rice for an even heartier meal.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6 servings

Why You’ll Love This Ground Chicken and Lentil Soup

This isn’t just another lentil soup — it’s a full-bodied, protein-packed meal that satisfies both taste and nutrition. The combination of lentils and ground chicken delivers fiber, iron, and lean protein while keeping the dish light yet filling. The gentle spices infuse every bite with warmth, making it an ideal recipe for both weeknight dinners and meal prep.

Unlike heavier soups that rely on cream or fatty meats, this recipe celebrates clean, hearty ingredients. It’s budget-friendly, easy to make in one pot, and keeps beautifully for leftovers — the flavors deepen overnight, making it even better the next day.

Tips for the Best Flavor and Texture

• Sauté the spices: Toasting your spices in oil before adding liquids brings out deeper, more complex flavors.

• Choose the right lentils: Brown or green lentils work best here — they hold their shape and provide a satisfying bite. Red lentils tend to break down more, creating a thicker, creamier soup.

• Don’t skip the lemon: A splash of citrus at the end lifts the entire dish and balances its richness.

• Make it ahead: Lentil soup tastes even better after resting overnight as the ingredients meld together.

• Add greens for extra nutrition: Stir in spinach, kale, or Swiss chard during the last few minutes of cooking for a boost of vitamins.

Storage and Reheating Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors actually intensify, so it’s perfect for meal prep.

Freezer: To freeze, allow the soup to cool completely, then portion it into freezer-safe containers. It will keep well for up to 3 months.

Reheating: Reheat on the stovetop over medium heat until warmed through. If it thickens too much, add a splash of broth or water to reach your desired consistency.

Health Benefits of Lentils and Ground Chicken

Lentils are one of the most nutrient-dense foods you can add to your diet. They’re rich in plant-based protein, fiber, and essential minerals like iron, potassium, and magnesium. They also support digestion, help maintain steady blood sugar levels, and keep you full longer.

Ground chicken, on the other hand, offers lean protein that supports muscle repair and overall energy. It’s lower in fat compared to red meats, making it a great choice for lighter meals that still provide satisfying substance.

Together, these two ingredients form a powerhouse of nutrition that supports heart health, digestion, and sustained energy — all while tasting incredible.

Serving Suggestions

This soup can stand alone as a complete meal, but you can easily elevate it with complementary sides and toppings:

• Crusty Bread or Garlic Toast: Perfect for soaking up the flavorful broth.

• Simple Salad: A crisp green salad with lemon vinaigrette balances the warmth of the soup.

• Rice or Quinoa: For a more filling bowl, spoon the soup over a bed of rice or cooked quinoa.

• Greek Yogurt or a Dollop of Labneh: Adds creaminess and a subtle tang.

• Herb Oil or Chili Flakes: For a touch of heat or an herbal finish, drizzle olive oil infused with garlic or sprinkle some chili flakes on top.

Variations to Try

• Mediterranean Style: Add chopped tomatoes, oregano, and a pinch of cinnamon for a Mediterranean-inspired twist.

• Southwest Style: Use black lentils, corn, and a touch of chili powder for a spiced-up version.

• Coconut Curry Lentil Soup: Stir in coconut milk and curry powder for a creamy, aromatic variation.

• Vegetable Boost: Include diced zucchini, bell peppers, or mushrooms for added texture and nutrients.

• Herb Lovers’ Version: Add fresh thyme, rosemary, or dill for an herb-forward soup that’s both fragrant and flavorful.

Make It Ahead and Meal Prep Tips

This Ground Chicken and Lentil Soup is perfect for meal prep because it holds up beautifully for days. You can double the batch and enjoy it throughout the week for lunches or dinners. Divide it into individual containers for quick grab-and-go meals.

If you’re planning to freeze portions, leave out the greens (like spinach or kale) and lemon juice before freezing. Add them fresh when reheating to maintain texture and brightness.

The Perfect Cozy Comfort Food

There’s something timeless about a pot of soup simmering on the stove — it’s simple, soothing, and deeply satisfying. This Ground Chicken and Lentil Soup captures that essence perfectly. Each spoonful delivers warmth, nutrition, and flavor that feels both classic and fresh.

It’s a wonderful reminder that comfort food doesn’t have to be heavy or complicated. With just a few wholesome ingredients and one pot, you can create a meal that brings family and friends together around the table.

Whether it’s a chilly fall evening, a busy weekday, or a lazy weekend afternoon, this soup offers the perfect combination of ease, nourishment, and comfort. Once you try it, you’ll want to keep it in regular rotation all season long.

Common Questions About Ground Chicken and Lentil Soup

Can I use another type of lentil?
Yes. Brown and green lentils are ideal because they hold their shape, but if you prefer a creamier consistency, red lentils are a good alternative. Just note that they cook faster, so adjust your simmer time.

Can I make this in a slow cooker or Instant Pot?
Absolutely. For a slow cooker, brown the chicken and sauté the vegetables first, then combine everything and cook on low for 6–7 hours or on high for 3–4 hours. For an Instant Pot, use the sauté setting for the chicken and vegetables, add the rest of the ingredients, and cook on high pressure for 12 minutes with a natural release.

How can I thicken the soup?
If you prefer a thicker texture, mash a small portion of the lentils with the back of a spoon or blend a cup of soup and stir it back in.

What if I don’t eat chicken?
You can substitute ground turkey or even plant-based crumbles for a vegetarian option. The flavor will still be rich and satisfying.

Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as your broth and other ingredients are certified gluten-free.

Ground Chicken and Lentil Soup Recipe

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• Author: Michelle Davis
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Ground Chicken and Lentil Soup is a wholesome, cozy, and nourishing dish perfect for chilly evenings or busy weeknights. It’s packed with lean protein, hearty lentils, and aromatic spices that create layers of flavor in every spoonful. Inspired by classic Mediterranean comfort soups, this recipe gives you warmth and nutrition in one satisfying bowl — perfect for meal prep or sharing with family.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil

• 1 pound ground chicken

• 1 medium onion, finely chopped

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 cup dried brown or green lentils, rinsed

• 6 cups low-sodium chicken broth

• 1 can (14.5 ounces) diced tomatoes

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon ground coriander

• ½ teaspoon turmeric (optional)

• 1 bay leaf

• Salt and pepper to taste

• 2 cups baby spinach or kale (optional)

• 2 tablespoons chopped fresh parsley or cilantro

• Juice of ½ lemon

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Instructions

• Heat olive oil in a large pot over medium-high heat. Add the ground chicken and cook until browned, breaking it apart with a spoon. Season lightly with salt and pepper. Remove and set aside.

• In the same pot, add onion, carrots, and celery. Sauté for 5–6 minutes until the vegetables begin to soften.

• Add the minced garlic and cook for another minute until fragrant.

• Stir in the cumin, smoked paprika, coriander, and turmeric. Toast the spices for 30 seconds to release their aroma.

• Return the cooked ground chicken to the pot. Add the lentils, diced tomatoes with juice, chicken broth, and bay leaf. Stir to combine.

• Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until the lentils are tender.

• Taste and adjust seasoning with salt and pepper as needed.

• Stir in spinach or kale if using, and cook for another 2–3 minutes until wilted.

• Remove the bay leaf and add lemon juice for brightness.

• Serve hot, garnished with fresh parsley or cilantro.

Notes

• Use brown or green lentils for the best texture; red lentils will make the soup creamier.

• For a thicker soup, mash some lentils with the back of a spoon or blend a cup and stir it back in.

• Add extra vegetables like zucchini, mushrooms, or bell peppers for more nutrition.

• The soup stores well for 4 days in the refrigerator or up to 3 months in the freezer.

• Add the lemon juice right before serving — it brightens and balances the flavors perfectly.

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Michelle Davis