Go Back

Lemon Lentil Chicken Soup

This bright and hearty chicken soup combines tender pieces of chicken with earthy lentils, fresh vegetables, and a zesty lemon kick. The soup is simmered to develop rich flavors, resulting in a comforting yet invigorating dish with a vibrant, slightly chunky texture and a clear, flavorful broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Homemade
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups lentils brown or green, rinsed
  • 1 lb chicken breast or thighs diced
  • 1 large onion chopped
  • 2 carrots carrots peeled and diced
  • 2 stalks celery diced
  • 4 cups chicken broth low-sodium preferred
  • 2 tablespoons olive oil for sautéing
  • 1 bunch parsley chopped, for garnish
  • 1 teaspoon thyme fresh or dried
  • 1 large lemon zested and juiced

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Gather all your ingredients and chop the onion, carrots, celery, and chicken into bite-sized pieces.
  2. Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
  3. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 8 minutes. They should be slightly translucent and smell sweet and savory.
  4. Push the vegetables to one side of the pot, then add the diced chicken to the cleared space. Brown the chicken for about 5 minutes, stirring occasionally, until no longer pink and with a golden exterior.
  5. Pour in the chicken broth and add the rinsed lentils, stirring to combine everything evenly. Bring the mixture to a gentle boil.
  6. Reduce the heat to low, cover the pot partially, and let the soup simmer gently for 30-40 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.
  7. While the soup simmers, zest and juice the lemon, setting both aside. This will add brightness to the finished dish.
  8. Once the lentils are tender, stir in the lemon zest, lemon juice, and sprinkle with fresh chopped parsley. Taste the soup and adjust seasoning as needed with salt or pepper.
  9. Serve the soup hot, garnished with extra parsley if desired, with a slice of crusty bread on the side.

Notes

For a richer flavor, add a splash of olive oil just before serving or top with a drizzle of good olive oil. You can also incorporate greens like spinach or kale during the last 5 minutes of simmering for added nutrition.