Warm up with a hearty bowl of this high-protein lentil and chicken soup, perfect for a healthy and satisfying family meal.

High-Protein Lentil & Chicken Soup: Easy, Healthy & Flavorful Meal Idea 16

This easy chicken lentil soup recipe is packed with flavor and nutrients, making it an ideal choice for busy weeknights or a comforting weekend lunch. Each serving provides about 35 grams of protein.

Discover how simple it is to bring this delicious and nourishing meal to your table, offering a complete and balanced option that everyone will love. It’s a fantastic way to enjoy a wholesome, homemade dish without spending hours in the kitchen.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This high-protein lentil and chicken soup is a true winner for many reasons. First, it’s incredibly satisfying, thanks to the combination of hearty lentils and tender chicken, which keeps you feeling full and energized. It’s also remarkably easy to prepare, making it perfect for anyone looking for a healthy meal without a lot of fuss. Whether you’re a seasoned cook or just starting out, you’ll find this recipe straightforward and forgiving.

It’s an excellent choice for busy families because it comes together quickly and uses readily available ingredients. You can serve it as a light dinner with some crusty bread, or as a substantial lunch that will power you through the afternoon. This soup is also fantastic for meal prepping; it tastes even better the next day as the flavors meld together. It’s a versatile dish that fits perfectly into a healthy lifestyle, providing a good source of fiber, vitamins, and, of course, plenty of protein.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start cooking makes the whole process smoother and more enjoyable. This recipe uses common pantry staples and fresh produce that are easy to find at any grocery store. You don’t need any special equipment, just a good-sized pot or Dutch oven.

INGREDIENTS:

1 tablespoon olive oil
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 cup brown or green lentils, rinsed
6 cups chicken broth, low sodium
1 (14.5 ounce) can diced tomatoes, undrained
2 cups cooked chicken, shredded or diced
1 bay leaf
Salt and black pepper to taste
Fresh parsley, chopped, for garnish (optional)

For the chicken, you can use leftover rotisserie chicken, pre-cooked chicken breast, or quickly boil and shred a couple of chicken breasts specifically for this recipe. If you don’t have fresh garlic, a teaspoon of garlic powder can be used in a pinch, though fresh is always best for flavor. Feel free to use vegetable broth instead of chicken broth if you prefer, which will still yield a delicious and hearty soup. When it comes to lentils, brown or green varieties hold their shape well and are ideal for this soup; avoid red lentils as they tend to break down too much.

Time Needed From Start To Finish

This recipe is designed for efficiency without sacrificing flavor. Here’s a breakdown of the time you’ll need:

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

The prep time includes chopping all your vegetables and rinsing the lentils. The cooking time allows for the vegetables to soften, the lentils to cook through, and all the flavors to meld beautifully. This makes it an excellent option for a weeknight meal when you want something homemade and nutritious without a long wait.

How To Make It Step By Step With Visual Cues

Follow these simple steps to create a delicious and satisfying high-protein lentil and chicken soup.

Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften. You’ll notice the onion becoming translucent.
Add garlic and herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant. Be careful not to burn the garlic.
Introduce lentils and liquids: Add the rinsed lentils, chicken broth, and diced tomatoes (undrained) to the pot. Stir everything together well.
Simmer the soup base: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils are tender. Check a lentil to ensure it’s soft but not mushy.
Stir in the chicken: Once the lentils are cooked, add the shredded or diced cooked chicken and the bay leaf to the pot. Stir to combine.
Heat through and season: Continue to simmer for another 5 minutes, allowing the chicken to heat through and the flavors to meld further. Remove the bay leaf before serving.
Adjust seasoning: Taste the soup and season generously with salt and black pepper as needed. Lentils and chicken broth can vary in saltiness, so adjust to your preference.
Garnish and serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve immediately.

Easy Variations And Serving Ideas That Fit Real Life

This lentil and chicken soup is incredibly versatile, making it easy to adapt to your family’s tastes or whatever you have on hand.

For a little extra kick, you can add a pinch of red pepper flakes along with the dried herbs. If you enjoy a touch of acidity, a squeeze of fresh lemon juice stirred in at the end brightens up all the flavors. To boost the vegetable content, consider adding a handful of spinach or kale during the last 5 minutes of cooking; it will wilt beautifully into the soup. For a creamier texture, you can blend about a cup of the soup (carefully!) before adding the chicken, then return it to the pot.

This soup is fantastic on its own, but it also pairs wonderfully with a variety of sides. Serve it with a slice of crusty whole-grain bread or a warm dinner roll for dipping. A simple side salad with a light vinaigrette makes for a complete and healthy meal. For kids, you might offer it with some cheese crackers or a grilled cheese sandwich. It’s also a great option for a potluck or buffet, as it holds up well and can be easily kept warm in a slow cooker. Don’t forget a sprinkle of grated Parmesan cheese or a dollop of plain Greek yogurt on top for an extra layer of flavor and creaminess.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Being aware of these common mistakes can help ensure your lentil and chicken soup turns out perfectly every time.

One frequent error is not rinsing the lentils properly. Lentils can sometimes have a dusty coating or small debris, so a good rinse under cold water in a fine-mesh sieve is crucial for both cleanliness and preventing cloudiness in your soup. Another mistake is overcooking the lentils. While you want them tender, you don’t want them to turn into mush. Keep an eye on them during the simmering stage and check for doneness around the 20-minute mark. Different types and ages of lentils can cook at slightly different rates.

Undersalting is another common issue. Lentils and vegetables absorb a lot of flavor, so don’t be shy with the salt and pepper. It’s always best to taste and adjust the seasoning at the end. Conversely, using high-sodium broth without adjusting can make the soup too salty. Opt for low-sodium broth and then add salt to taste. Finally, adding the chicken too early can result in dry, tough chicken. Since you’re using pre-cooked chicken, it only needs to be heated through, so adding it in the last 5-10 minutes is ideal to maintain its tender texture.

How To Store It And Make It Ahead Without Ruining Texture

This lentil and chicken soup is a fantastic meal prep option because it stores and reheats beautifully. In fact, many people find that the flavors deepen and improve after a day or two in the refrigerator.

To store, allow the soup to cool completely to room temperature. Transfer it to airtight containers and refrigerate for up to 3-4 days. For longer storage, this soup freezes exceptionally well. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating.

When reheating, you can warm individual portions in the microwave or reheat a larger batch on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup has thickened too much in storage, you can add a splash of extra chicken broth or water to reach your desired consistency. The lentils and chicken hold their texture very well, making it a reliable make-ahead meal that tastes just as good, if not better, than fresh.

Questions People Always Ask Before Making This Recipe

Here are some common questions people have about making high-protein lentil and chicken soup:

**Can I use a different

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.