Description
A hearty and flavorful Chicken Lentil Soup combining tender chicken thighs with nutrient-rich lentils and a fragrant blend of spices, vegetables, and herbs. This comforting soup is perfect for a wholesome meal and is easy to prepare on the stovetop in under an hour.
Ingredients
Scale
Soup Base
- 1 lb dried lentils
- 12 oz boneless skinless chicken thighs, all fat trimmed (about 3 thighs)
- 8 cups water
- 1 tbsp chicken Better than Bouillon
Vegetables & Aromatics
- 1 small onion, minced
- 2 scallions, minced
- 1/4 cup chopped cilantro
- 3 cloves garlic, minced
- 1 medium ripe tomato, minced
Spices
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp ground annatto (or substitute with Spanish paprika or Sazon)
- Salt, to taste
Instructions
- Combine Ingredients: In a large pot, add the dried lentils, trimmed chicken thighs, 8 cups of water, and 1 tablespoon of chicken Better than Bouillon. Stir gently to combine.
- Cook Chicken and Lentils: Cover the pot and bring the mixture to a boil over medium-low heat. Let it cook until the chicken is fully cooked through, approximately 20 minutes.
- Shred Chicken: Remove the cooked chicken thighs from the pot and shred them using two forks or your hands. Return the shredded chicken back to the pot.
- Prepare Aromatics: While the soup simmers, finely mince the onion, scallions, cilantro, garlic, and ripe tomato either by hand or using a food chopper.
- Add Aromatics and Spices: Add the minced vegetables and herbs to the pot along with garlic powder, cumin, oregano, and ground annatto (or your chosen substitute). Stir to combine and cover the pot again.
- Simmer Until Tender: Continue cooking covered for about 25 more minutes, or until the lentils are soft and the flavors meld. Stir occasionally, adding more water if the soup becomes too thick.
- Season to Taste: Finally, taste the soup and adjust salt as needed. Serve hot and enjoy.
Notes
- If you prefer a thicker soup, reduce the amount of water slightly or simmer uncovered for a few minutes at the end.
- Ground annatto adds a unique flavor and color, but Spanish paprika or Sazon make good substitutes if unavailable.
- For a spicier version, consider adding a pinch of cayenne pepper or chili flakes.
- This soup stores well and tastes even better the next day; refrigerate leftovers for up to 4 days.
- To make this recipe gluten-free, verify the chicken broth substitute is gluten-free.
