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Hearty Chicken and Lentil Soup

Simmering bone-in chicken with the lentils creates a rich soup base while the main components cook. Use brown or green lentils; they hold their shape, unlike red lentils which tend to turn to mush.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 medium carrots chopped
  • 1 large yellow onion ~1.5 cups, chopped
  • 1.5 lbs bone-in chicken thighs or drumsticks work well
  • 1 lb brown or green lentils rinsed
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 1/2 tsp kosher salt to start
  • 1 tsp ground black pepper
  • 12 cups low-sodium chicken broth
  • 1/3 cup fresh dill chopped

Instructions

  • Heat olive oil in large Dutch oven over medium heat.
  • Sauté carrots and onion 5-7 minutes until softened.
  • Add chicken, lentils, bay leaves, cumin, salt, pepper, and broth.
  • Bring to boil, reduce heat, cover and simmer 40-50 minutes until chicken is cooked and lentils are tender.
  • Remove chicken, let cool slightly, then shred meat from bones.
  • Return shredded chicken to pot, stir in dill.
  • Cook 1 minute more.
  • Remove bay leaves before serving.

Notes

Taste and adjust salt as needed.