Chicken Tomato Lentil Soup

No ratings yet

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.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Servings:

Author: Julie Maestre

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