Wholesome High-Protein Chicken Lentil Soup for a Cozy Day

High-Protein Chicken Lentil Soup is my answer when the day feels chilly, my to-do list looks intense, and I still want something nourishing. If you love a soup that eats like a meal and warms you from the inside out, you are in the right spot. This bowl is hearty, simple to make, and totally satisfying without feeling heavy. It is a great way to use pantry staples and a couple of fresh veggies. Let me show you how I build big flavor with minimal fuss, and how to make it work for your schedule too.

Recipe Features

This recipe checks all the boxes for busy, hungry people who want wholesome comfort without complicated steps. It is loaded with lean chicken, earthy lentils, and a bright finish of lemon that makes everything pop. If you want a pot of soup that feels like a hug and also keeps you full, this is it.

Here is why I adore this High-Protein Chicken Lentil Soup:

Big protein in every bowl thanks to chicken and lentils working together. Lentils also bring fiber, which helps keep you full longer. That combo makes it a perfect lunch or dinner that you do not have to overthink.

Weeknight-friendly with simple steps and steady simmer time. No tricky techniques here. Just a bit of chopping, a quick sauté to build flavor, and a gentle simmer until everything is tender.

One-pot clean-up and easy to scale. Making a big batch for the week? Double it. Cooking for two? Freeze the extra for a lazy-day win later.

Flexible ingredients so you can use what you have. Swap carrots for sweet potato, use thighs instead of breasts, or toss in spinach toward the end. The soup forgives a lot and still tastes great.

“I made a double batch and took some to my neighbor. She texted me that it tasted like a cozy blanket in a bowl and asked for the recipe right away.”

Best part of all, it tastes even better on day two. The flavors meld, the broth gets deeper, and you get to enjoy an even richer spoonful without doing any extra work.

Ingredients

What You Need

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup brown or green lentils, rinsed and picked over
• 6 cups chicken stock or broth
• 1 pound boneless skinless chicken breasts or thighs
• 1 teaspoon fine sea salt, more to taste
• 1/2 teaspoon black pepper
• 1 lemon, zest and juice
• 2 cups baby spinach or chopped kale, optional
• Fresh parsley, chopped, for garnish

If you have time, making a quick pot of stock takes the flavor up a notch. I often use this simple guide when I want an extra cozy broth: quick homemade chicken stock. Store-bought works fine too. Choose low sodium so you can season to taste.

Optional add-ins

Crushed red pepper for a little heat. A pinch of smoked paprika for depth. Or a grated carrot for natural sweetness if your tomatoes are very tangy.

Step-by-Step Instructions

Cook It Step by Step

1. Warm the pot. Place a large soup pot over medium heat and add the olive oil. When it looks shimmery, add the onion, carrots, and celery with a pinch of salt. Cook 5 to 7 minutes, stirring now and then, until the vegetables soften and the edges look a little golden. That color equals flavor.
2. Build the base. Stir in the garlic and tomato paste. Cook 1 minute, just until fragrant. Add cumin, thyme, and the bay leaf. Let the spices toast for 30 seconds to wake them up.
3. Add lentils and broth. Pour in the rinsed lentils and the chicken stock. Give it a stir and bring the pot to a gentle boil.
4. Add the chicken. Nestle the chicken breasts or thighs into the pot. Reduce to a steady simmer, cover slightly ajar, and cook 20 to 25 minutes, until the chicken is cooked through and the lentils are tender but not mushy.
5. Shred and season. Lift the chicken to a cutting board and shred it with two forks, then return it to the pot. Season with salt and pepper. This is the time to taste and adjust. If it needs more brightness, keep reading.
6. Finish with lemon and greens. Stir in lemon zest and juice. Add spinach or kale, and simmer 2 to 3 minutes until wilted. The lemon wakes up the whole pot and gives this High-Protein Chicken Lentil Soup a fresh finish you will remember.
7. Rest and serve. Turn off the heat and let the soup rest 5 minutes. This helps the lentils relax and the broth settle. Ladle into bowls and top with chopped parsley.

That is it. Homey, hearty, and ready for cozy spoonfuls. If you want a thicker texture, smash a few lentils against the side of the pot with your spoon and stir them back in.

Tips and Serving Ideas

Keep the heat gentle once the lentils go in. A fast boil can blow them out and make the soup murky. A patient simmer keeps them intact and gives you that lovely, lightly creamy broth.

Layer salt as you go. Veggies get a pinch, and you adjust again after shredding the chicken. This is the easiest way to make the flavors pop without overdoing it at the end.

Fresh lemon is your secret weapon. A good squeeze brightens the broth and gives balance to the earthy lentils. If you do not have a lemon, a splash of apple cider vinegar can pinch hit.

Serving ideas include a slice of toasted country bread rubbed with garlic, a dollop of Greek yogurt for creaminess, or a light sprinkle of parmesan. I also love a extra crack of black pepper and a drizzle of olive oil for shine. For extra greens, stir in a handful of chopped parsley or cilantro just before serving.

Want to make it spicier? Add a pinch of chili flakes while the veggies sauté. Prefer it milder? Skip the cumin and use oregano for a softer flavor profile. Either way, you still get a satisfying, High-Protein Chicken Lentil Soup that fits your mood.

If you like this cozy vibe, you might also enjoy a classic bowl that never goes out of style. Check out this warm and soothing favorite for inspiration on your next soup night: comforting chicken and rice soup.

Storing Tips

Let the soup cool until it is just warm to the touch before storing. Portion it into airtight containers. It keeps well in the fridge for up to 4 days. The flavor deepens over time, and the lentils stay pleasant if you do not overcook them on day one.

For freezing, I like to leave out delicate greens and add them when reheating. Freeze the soup in single servings so it thaws faster and prevents waste. If you want an easy, reliable method, follow these helpful steps: how to freeze soup the easy way.

Reheat gently over medium heat on the stove, adding a splash of water or stock to loosen if needed. Finish with a fresh squeeze of lemon to revive that bright flavor.

Common Questions

Can I use rotisserie chicken? Yes. Stir in shredded rotisserie chicken during the last 5 minutes of simmering so it warms through without drying out.

Do I have to soak lentils? No soaking needed for brown or green lentils. Just rinse well and pick out any tiny stones before cooking.

Can I make it vegetarian? Swap the chicken for extra lentils or white beans, and use vegetable stock. Add a spoon of miso at the end for savory depth.

What if my soup is too thick? Stir in more stock or water a little at a time until you like the consistency. Adjust salt after thinning.

How can I make it creamier without dairy? Blend a cup of the soup and stir it back in, or mash some lentils against the pot with your spoon.

A Cozy Bowl Waiting For You

This pot delivers everything I want on a cool, quiet day. It is warm, satisfying, and practical, with a balance of bright lemon and savory chicken that makes leftovers feel exciting. When you are after a friendly, filling meal, this High-Protein Chicken Lentil Soup hits the spot and keeps well for busy weeks.

If you love exploring other takes, you might enjoy this veggie-forward take from The Kitchn here: Chicken Lentil Soup Recipe (With Vegetables) | The Kitchn. For a simple variation with a different lentil twist, try this comforting option: Easy Chicken And Lentil Soup Recipe. Whichever route you choose, I hope this cozy bowl becomes a regular in your home too. Grab a spoon and enjoy every bite.

High-Protein Chicken Lentil Soup

A hearty and nourishing soup loaded with lean chicken, earthy lentils, and a bright finish of lemon. Perfect for a cozy meal that is easy to prepare and makes great leftovers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 1 cup brown or green lentils, rinsed and picked over
• 6 cups chicken stock or broth
• 1 pound boneless skinless chicken breasts or thighs
• 1 teaspoon fine sea salt, more to taste
• 1/2 teaspoon black pepper
• 1 lemon, zest and juice
• 2 cups baby spinach or chopped kale, optional
• Fresh parsley, chopped, for garnish

Optional Add-ins

• Crushed red pepper, to taste
• Smoked paprika, to taste
• Grated carrot, optional

Method

 

Preparation

1. Warm the pot. Place a large soup pot over medium heat and add the olive oil. When it looks shimmery, add the onion, carrots, and celery with a pinch of salt. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the edges look a little golden.
2. Build the base. Stir in the garlic and tomato paste. Cook for 1 minute, until fragrant. Add cumin, thyme, and the bay leaf. Let the spices toast for 30 seconds.
3. Add lentils and broth. Pour in the rinsed lentils and the chicken stock. Stir and bring to a gentle boil.
4. Add the chicken. Nestle the chicken into the pot. Reduce to a simmer, cover slightly ajar, and cook for 20 to 25 minutes.
5. Shred and season. Lift the chicken to a cutting board, shred it with two forks, then return it to the pot. Season with salt and pepper.
6. Finish with lemon and greens. Stir in lemon zest and juice. Add spinach or kale, and simmer for 2 to 3 minutes.
7. Rest and serve. Turn off heat and let the soup rest for 5 minutes. Ladle into bowls and top with chopped parsley.

Notes

Keep the heat gentle once the lentils go in to prevent them from breaking apart. Layer salt as you go, and adjust seasoning after shredding the chicken. Fresh lemon brightens the broth wonderfully.