Chicken Lentil Soup with Brown Lentils
Chicken lentil soup uses brown or green lentils for a spoonable broth with visible lentils and shredded chicken. Carrot, celery and thyme build a simple savory base, with lemon added at the end for brightness rather than cream.
Equipment
- 1 Large soup pot, lid and food thermometer
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 carrots small dice
- 2 celery stalks small dice
- 3 garlic cloves minced
- 1 tsp dried thyme
- 1 cup dry brown or green lentils about 190 g; rinsed and picked over
- 1 lb boneless skinless chicken thighs 450 g
- 6 cups low-sodium chicken broth 1.4 liters
- 1/2 tsp fine salt plus more to taste
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Heat oil in a large pot over medium heat. Cook onion, carrots and celery for 6–7 minutes until softened at the edges. Stir in garlic and thyme for 30 seconds.
- Add rinsed lentils, chicken thighs, broth, salt and pepper. Bring to a boil, then reduce to a gentle simmer and partly cover.
- Simmer 25–35 minutes, stirring occasionally, until lentils are tender. Check the thickest part of each chicken thigh with a food thermometer; it must reach 165°F (74°C). If chicken is ready before lentils, remove it and let the soup continue cooking.
- Shred the cooked chicken with two forks and return to the pot. Stir in lemon juice, taste and adjust seasoning. Add hot broth if the lentils have absorbed more liquid than you prefer.
Notes
Times are estimates; use the doneness cues in the instructions. Illustrative AI visuals are not evidence of kitchen testing.