Description
This easy chicken lentil soup is a hearty and nutritious meal combining tender chicken breast, green lentils, fire-roasted tomatoes, and fresh spinach. With warm spices like smoked paprika and cumin, this soup delivers comforting flavors and a satisfying texture that’s perfect for a quick dinner or meal prep. Ready in just 40 minutes, it’s a wholesome one-pot meal packed with protein, fiber, and vibrant veggies.
Ingredients
Scale
Protein and Vegetables
- 1.5 lb chicken breast (cut into bite-sized chunks)
- 3 carrots (cut into 1/2-inch rounds)
- 2 celery ribs (diced into 1/2-inch pieces)
- 1 yellow onion (diced into 1/2-inch pieces)
- 4 garlic cloves (freshly minced)
- 5 oz fresh spinach (added at the end)
Pantry Items and Seasonings
- 1.5 cups green lentils
- 14 oz fire-roasted diced tomatoes (with juice)
- 6 cups chicken broth (low-sodium preferred)
- 1 tbsp olive oil (or neutral oil like canola)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp salt, plus salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare Ingredients: Cut the chicken breast into bite-sized chunks and generously season with salt and freshly ground black pepper to infuse flavor throughout. Dice the onion, carrots, and celery into 1/2-inch pieces for even cooking and texture. Mince the garlic and measure all dry spices, lentils, broth, and tomatoes before starting to ensure smooth cooking.
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat until shimmering. Add the diced onion, carrots, and celery and cook for about 6 minutes, stirring occasionally, until softened and the onion is translucent. Add minced garlic, salt, smoked paprika, and cumin and cook for 1 more minute, stirring constantly to release the spices’ flavors without burning the garlic.
- Cook Soup: Add the seasoned chicken chunks, green lentils, fire-roasted diced tomatoes with juices, and chicken broth to the pot. Stir well and bring to a boil over medium-high heat. Once boiling, lower the heat to medium-low and let simmer uncovered for 25 minutes, stirring occasionally, until the lentils are tender and chicken is cooked through, maintaining a gentle simmer to keep the broth clear and lentils intact.
- Finish with Spinach: Stir in the fresh spinach and cook for 1 to 2 minutes until wilted completely. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. Adding spinach at the end preserves its vibrant color and fresh flavor, complementing the hearty soup perfectly.
Notes
- Using fire-roasted diced tomatoes adds a nice smoky depth to the soup.
- Simmer gently to keep the lentils from becoming mushy and maintain a clear broth.
- Add spinach last to retain its bright color and fresh taste.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Use low-sodium broth and adjust seasoning to control salt intake.
- This soup reheats well and is great for meal prep.
Keywords: chicken lentil soup, easy chicken soup, healthy soup recipe, one pot soup, lentil recipes, comfort food, gluten free soup