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This chicken tomato lentil soup is warm, hearty, and so easy to make. It’s loaded with tender chicken, lentils, and a rich tomato broth, and it comes together in under 45 minutes.
Serve it with some crusty bread and you’ve got the perfect cozy dinner! If you love lentils, check out this crockpot lentil soup!
Table of Contents
This soup is so flavorful thanks to the tomatoes, garlic, onions, spices, and herbs that all cook together in one pot. The lentils soak up all that flavor, and the chicken makes it extra hearty and filling.
It’s also packed with protein and fiber, so it actually keeps you full. It’s one of those meals that tastes amazing but still feels really wholesome.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Lentils – I used red lentils because they cook quicker than green lentils but please feel free to use green or red.
- Chicken – Rotisserie chicken works great here, but I used two raw chicken breasts and cooked them right in the soup broth.
- Stock – Please don’t use water! Most of the flavor for this soup comes from the stock.
Top Tips
- Keep an eye on the lentils as they cook since you want them tender but not completely mushy.
- If the soup gets too thick, just add a splash of chicken broth until it reaches the consistency you like.
- Season generously with salt and pepper before serving for best results!
Lentils = Fiber
Lentils are naturally high in fiber, which is one of the reasons this soup is so filling. Reason 47483 to make this delicious soup!!
Storage
Allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Keep in mind that the lentils will continue to soak up some of the broth as the soup sits, so it may thicken quite a bit.
Just add a splash of chicken broth or water when reheating to loosen it up.
Reheat in the microwave or stovetop.
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Chicken Tomato Lentil Soup
Ingredients
- 2-3 chicken breasts , or chicken thighs
- 6 cups chicken stock
- 1 cup red or green dried lentils
- 12 ounce can diced tomatoes , don't drain
- 1 yellow onion, finely diced
- 3 garlic cloves , finely minced
- 2 tablespoons tomato paste
- ½ tablespoon Calabrian chili paste , optional
- ¼ cup sun-dried tomatoes
- 2 bay leaves
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated garlic
- ½ cup Parmesan cheese
- ¼ cup heavy cream
- 1 tbsp parsley , optional
- oil
- salt and pepper to taste
Instructions
- Heat a little olive oil in a large pot over medium heat (I used sun-dried tomato oil.) Add the onions and cook for 3-4 minutes or until softened. Stir in the fresh garlic, tomato paste, Calabrian chili paste, and sun-dried tomatoes and cook for about 1 minute.
- Add the chicken, chicken stock, diced tomatoes with their juices, lentils, bay leaves, Italian seasoning, and granulated garlic.
- Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 18-20 minutes, or until the chicken is fully cooked and the lentils are tender.
- Remove the chicken from the pot and shred it with two forks. Discard the bay leaves, then return the shredded chicken to the soup once the lentils are fully cooked through.
- Add the heavy cream and cook for another 2-3 minutes. Turn off the heat and add the parmesan cheese and parsley. Season generously with salt and pepper and enjoy!
Notes
- Keep an eye on the lentils as they cook since you want them tender but not completely mushy.
- If the soup gets too thick, just add a splash of chicken broth until it reaches the consistency you like.
- Season generously with salt and pepper before serving for best results!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
