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Chicken and Lentil Soup

Browning chicken cubes before adding liquid gives you flavor you'd miss by just poaching. The lentils cook right in the soup, no pre-soaking needed.
prep time15 minutes
cook time45 minutes
total time1 hour
Print Recipe

Ingredients

  • 1.5 tbsp olive oil
  • 3 cups chopped carrots
  • 1.5 cups chopped onion
  • 1.5 cups chopped leek
  • 2.5 lbs boneless skinless chicken breasts, cubed
  • 1.5 tbsp minced garlic
  • 2 tsp Diamond Crystal kosher salt
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 3/4 tsp pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes
  • 6 cups chicken stock
  • 1 1/4 cups dried lentils, rinsed

Instructions

  • Heat olive oil in Dutch oven over medium heat.
  • Add carrots, onion, and leek; cook 7-10 minutes until softened, stirring occasionally.
  • Add chicken cubes; cook 4-5 minutes until browned.
  • Add garlic, salt, cumin, thyme, pepper, paprika, and red pepper flakes; cook 1 minute until fragrant.
  • Pour in chicken stock and lentils.
  • Cover and simmer on low for 25-30 minutes until lentils are tender, stirring occasionally.

Notes

Use green or brown lentils for best results. Soup will thicken as it stands.