As a professional food blogger, I reimagined Chicken Lentil Soup with surprising spices and pantry swaps that reveal an unexpected side to this classic.

Jump to Recipe

I never thought a dump-and-forget meal could surprise me like this, but here we are. I played with it for months and finally landed on a version that has unexpected depth and just keeps evolving in the bowl, so you keep tasting new things.

Tender boneless skinless chicken thighs with earthy dried brown lentils give it a real backbone, not just a background flavor. If you’ve tried my riffs you might notice nods to Slow Cooker Chicken And Lentil Soup Skinnytaste, and readers who bookmarked Slow Cooker Lentil Soup will be curious which swaps I made, I promise it’s worth it.

Ingredients

Print Recipe (No Advertisments)

Rich in protein and iron, keeps soup hearty and comforting, falls apart tender.
Packed with fiber and plant protein, helps thicken broth and adds earthiness.
Bright leafy greens give vitamin K, A and color, wilts into silky bites.
Tomatoes bring acidity, umami and a touch of sweetness to balance flavors.
Sweet, crunchy veg that adds beta carotene and natural sweetness as it softens.
Sharp aromatics that deepen savory notes, a little goes long way in soup.
Healthy fat that rounds flavors, helps sauté and gives glossy finish.
Brightens and lifts whole pot with citrus tang, keeps soup tasting fresh.

Ingredient Quantities

1 1/2 lbs boneless skinless chicken thighs or breasts

1 1/2 cups dried brown or green lentils, rinsed

6 cups low sodium chicken broth

1 medium yellow onion, diced

2 medium carrots, sliced

2 celery stalks, sliced

3 garlic cloves, minced

1 (14.5 oz) can diced tomatoes, undrained

1 tablespoon tomato paste

1 bay leaf

1 teaspoon dried thyme

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1 tablespoon olive oil

2 cups fresh spinach or chopped kale

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons chopped fresh parsley or cilantro

How to Make this

Print Recipe (No Advertisments)

1. Prep everything: rinse 1 1/2 cups dried brown or green lentils, dice 1 medium yellow onion, slice 2 medium carrots and 2 celery stalks, mince 3 garlic cloves, chop 2 tablespoons parsley or cilantro, juice 1 lemon for about 2 tablespoons juice, remove tough stems from 2 cups chopped kale or have 2 cups spinach ready, pat 1 1/2 lbs boneless skinless chicken thighs or breasts dry and lightly season with 1/2 teaspoon of the kosher salt and a little of the 1/2 teaspoon black pepper.

2. Heat 1 tablespoon olive oil in a skillet over medium high heat and brown the chicken 2 to 3 minutes per side until golden, not fully cooked. Transfer the chicken to the slow cooker.

3. In the same skillet add the diced onion, sliced carrots and celery, cook 3 to 4 minutes until they start to soften, add the minced garlic and 1 tablespoon tomato paste and cook 30 to 45 seconds stirring to bloom the paste, then scrape everything into the slow cooker.

4. Add the rinsed lentils, 6 cups low sodium chicken broth, 1 (1
4.5 oz) can diced tomatoes undrained, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, the remaining 1 teaspoon kosher salt and the remaining 1/2 teaspoon black pepper to the slow cooker, stir gently to combine.

5. Nestle the browned chicken into the liquid, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until lentils are tender and chicken shreds easily. If you used chicken breasts check nearer the low end so they don’t dry out.

6. Remove the chicken to a cutting board and discard the bay leaf. Shred the chicken with two forks, it should pull apart easy. Return the shredded chicken to the pot.

7. If you want a thicker soup, mash a cup of the cooked lentils against the side of the cooker or pulse a few quick bursts with an immersion blender, leaving lots of texture.

8. Stir in 2 cups fresh spinach or chopped kale, cover and let wilt for 5 minutes, then stir in 2 tablespoons fresh lemon juice and the chopped parsley or cilantro.

9. Taste and adjust seasoning, add more salt or pepper if needed. Serve hot with crusty bread, rice or a squeeze more lemon if you like.

10. Store leftovers in the fridge up to 4 days or freeze in portions up to 3 months. Reheat gently on the stove so the lentils don’t break down too much.

Equipment Needed

1. Slow cooker (6 to 8 quart)
2. Large skillet or frying pan (for browning chicken)
3. Cutting board
4. Sharp chef’s knife
5. Measuring cups and spoons
6. Colander or fine mesh strainer (to rinse lentils)
7. Tongs (to turn and move chicken)
8. Two forks (for shredding the cooked chicken)
9. Wooden spoon or heatproof spatula (for stirring and scraping)

FAQ

Q: Can I use other types of lentils?
A: Yes, brown or green are best for this soup since they hold their shape, but red or yellow lentils will turn mushy fast so only use them if you want a thicker porridge like texture. If you switch types cut the cook time or add them later.

Q: Should I use chicken thighs or breasts?
A: Thighs give richer more forgiving results, breasts work fine but can dry out if overcooked. You can also use cooked rotisserie chicken—add it in the last 30 minutes so it wont fall apart.

Q: Do I need to soak the lentils first?
A: No, brown or green lentils do not need soaking, just rinse. Soaking can shave a little time but it also loosens up flavor, so only do it if you want faster cooking.

Q: What slow cooker setting and timing should I use?
A: Low for 6 to 8 hours or high for 3 to 4 hours usually works. If you worry about overcooked lentils put the chicken in later or shred cooked chicken in and simmer 30 minutes more.

Q: How do I adjust salt and add brightness?
A: Taste near the end before salting heavy because lentils soak up salt. Finish with the lemon juice and fresh herbs for brightness, thats when the flavors pop.

Q: Can I store or freeze the soup?
A: Yes cool totally then refrigerate up to 4 days or freeze up to 3 months. Veggies and greens soften with freezing so add fresh spinach or herbs and a splash of lemon after reheating.

Slow Cooker Chicken And Lentil Soup Recipe Substitutions and Variations

Chicken (1 1/2 lbs boneless skinless chicken): Swap for boneless turkey breast or thighs, or use shredded rotisserie chicken, 1:1. If you use raw turkey keep same cook time, if you use cooked rotisserie add it in the last 30 minutes so it doesn’t dry out.
Lentils (1 1/2 cups brown/green): Use red split lentils or 2 cans (15 oz each) of cooked lentils, drained and rinsed. Red lentils cook much faster and will break down into a creamier soup so add them later or cut slow cooker time; canned ones go in near the end.
Chicken broth (6 cups low sodium): Swap for low sodium vegetable broth to keep it meatless if you also replace the chicken, or use water plus 1-2 chicken bouillon cubes/paste for pantry-friendly flavor. Taste and adjust salt.
Fresh lemon juice (2 tbsp): Replace with 1-2 tbsp apple cider vinegar or white wine vinegar, or a teaspoon of lemon zest for bright flavor without extra liquid. Add at the end and taste, you might want a bit more or less.

Pro Tips

– Use thighs if you want forgiveness, breasts dry out fast so check them sooner and pull the pot off heat as soon as they shred easy. It’s much easier to fix a slightly undercooked breast than a dried out one.

– Toast the spices in the hot skillet for 20 to 30 seconds before adding liquids, and stir the tomato paste in until it darkens a little. That tiny extra step wakes up the flavor, trust me.

– If you like chunkier texture scoop out about a cup of cooked lentils and mash them, or pulse a few quick bursts with an immersion blender. If you’re freezing leftovers leave the soup looser now because it thickens when chilled.

– Add the lemon juice and fresh herbs at the very end, right before serving. Acid and herbs brightens the whole pot, but if you add them too early the brightness fades.

– When reheating, do it slowly on low heat and add a splash of water or broth if it looks too thick. Also if you plan to freeze, skip the lemon and fresh herbs until you reheat and serve.

Slow Cooker Chicken And Lentil Soup Recipe

Recipe by Francis Mead

0.0 from 0 votes

As a professional food blogger, I reimagined Chicken Lentil Soup with surprising spices and pantry swaps that reveal an unexpected side to this classic.

Servings

servings

Calories

430

kcal

Equipment: 1. Slow cooker (6 to 8 quart)
2. Large skillet or frying pan (for browning chicken)
3. Cutting board
4. Sharp chef’s knife
5. Measuring cups and spoons
6. Colander or fine mesh strainer (to rinse lentils)
7. Tongs (to turn and move chicken)
8. Two forks (for shredding the cooked chicken)
9. Wooden spoon or heatproof spatula (for stirring and scraping)

Ingredients

1 1/2 lbs boneless skinless chicken thighs or breasts
1 1/2 cups dried brown or green lentils, rinsed
6 cups low sodium chicken broth
1 medium yellow onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, undrained
1 tablespoon tomato paste
1 bay leaf
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
2 cups fresh spinach or chopped kale
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons chopped fresh parsley or cilantro

Directions

Prep everything: rinse 1 1/2 cups dried brown or green lentils, dice 1 medium yellow onion, slice 2 medium carrots and 2 celery stalks, mince 3 garlic cloves, chop 2 tablespoons parsley or cilantro, juice 1 lemon for about 2 tablespoons juice, remove tough stems from 2 cups chopped kale or have 2 cups spinach ready, pat 1 1/2 lbs boneless skinless chicken thighs or breasts dry and lightly season with 1/2 teaspoon of the kosher salt and a little of the 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a skillet over medium high heat and brown the chicken 2 to 3 minutes per side until golden, not fully cooked. Transfer the chicken to the slow cooker.
In the same skillet add the diced onion, sliced carrots and celery, cook 3 to 4 minutes until they start to soften, add the minced garlic and 1 tablespoon tomato paste and cook 30 to 45 seconds stirring to bloom the paste, then scrape everything into the slow cooker.
Add the rinsed lentils, 6 cups low sodium chicken broth, 1 (1
5 oz) can diced tomatoes undrained, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, the remaining 1 teaspoon kosher salt and the remaining 1/2 teaspoon black pepper to the slow cooker, stir gently to combine.
Nestle the browned chicken into the liquid, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until lentils are tender and chicken shreds easily. If you used chicken breasts check nearer the low end so they don’t dry out.
Remove the chicken to a cutting board and discard the bay leaf. Shred the chicken with two forks, it should pull apart easy. Return the shredded chicken to the pot.
If you want a thicker soup, mash a cup of the cooked lentils against the side of the cooker or pulse a few quick bursts with an immersion blender, leaving lots of texture.
Stir in 2 cups fresh spinach or chopped kale, cover and let wilt for 5 minutes, then stir in 2 tablespoons fresh lemon juice and the chopped parsley or cilantro.
Taste and adjust seasoning, add more salt or pepper if needed. Serve hot with crusty bread, rice or a squeeze more lemon if you like.
Store leftovers in the fridge up to 4 days or freeze in portions up to 3 months. Reheat gently on the stove so the lentils don’t break down too much.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.