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.
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)
-
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
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