Filled with tender chicken, red lentils, curry powder, and creamy coconut milk, this chicken lentil soup is a hearty one-pot meal that is high in protein and fiber. This heart-warming and hearty meal is great for lunch, dinner, or an easy meal prep idea.
If you like lentil curry and chicken soup, you are going to love this chicken lentil soup recipe! Not only is this soup full of flavor and color but it’s incredibly easy to make but it’s hearty nature is sure to keep you full for hours to come.
Over the years, I’ve probably made a dozen different variations of this soup. Whether you use chicken breast or chicken thighs, full-fat coconut milk or light coconut milk, mild or spicy curry powder, or kale or spinach, this soup seems to turn out perfectly every single time.
This easy chicken lentil soup recipe makes a hearty and healthy meal that works equally well for lunch or dinner. Whit up a double batch for dinner tonight and you’ll have leftovers for healthy lunches all week long.
INGREDIENTS FOR THIS CHICKEN LENTIL SOUP
- Chicken Breasts – To add some lean protein to the soup. If needed, you can also use leftover chicken, cooked chicken thighs, or store-bought rotisserie chicken.
- Red Lentils – To add additional vegetarian protein and boost the fiber content of this chicken lentil soup. If you don’t have red lentils, you can use green or brown lentils, however, it will slightly change the texture and flavor of the soup.
- Curry Powder – To add some spice, heat, and flavor. Feel free to use mild curry powder if you don’t like spicy, or hot curry powder if you like things with a kick.
- Turmeric – Ground turmeric enhances the golden color, adds flavor, and provides anti-inflammatory properties. You can use minced or grated fresh turmeric if you prefer.
- Onion, Ginger, and Garlic – Some aromatics for additional flavor. You can use onion powder, ginger powder, or garlic powder if you don’t have fresh, but they will not provide the same depth of flavor.
- Coconut Milk – To provide a curry-like texture and taste to the soup, both full-fat and lite coconut milk will work well. If you’re not a fan of coconut milk, you can use whole milk with a bit of heavy cream instead.
- Chicken Broth – To make the broth and create a deeper flavor. Feel free to use low-sodium chicken broth if you prefer.
- Carrots, Kale, and Cilantro – Some veggies for a boost of fiber and nutrients and a bit of cilantro to serve.
- Olive Oil – To add some healthy fats and cook the veggies.
- Salt and Pepper – To season the soup.
Storage + Reheating
To Store: Allow the soup to cool completely and then transfer to an airtight container in the fridge for up to 5 days.
To Freeze: Transfer the cooled soup to an airtight container and freeze for up to 3 months. To make grab-and-go meals and reheating easier, you can freeze the soup in individual portion-sized containers.
To Reheat: To reheat from the fridge, place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat from frozen, thaw the soup overnight in the fridge and then place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat the soup in the microwave, place thawed soup in a microwave-safe bowl and warm for 1-2 minutes, with 30 additional 30-second increments as needed depending on the strength of your microwave.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 cup red lentils, dry
- 2 chicken breasts, skinless and boneless
- 14 oz. can coconut milk
- 4 cups chicken broth
- 3 cloves garlic, minced
- 1” fresh ginger, grated
- 4 carrots, peeled and sliced
- 2 cups kale, roughly chopped
- 1 1/2 tablespoon curry powder
- 1/2 tablespoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, to serve
Instructions
- In a large pot heat the olive oil on medium heat. Add onions, carrots, garlic, and ginger, and cook for 3-4 minutes until tender.
- Add lentils, curry powder, turmeric, salt, and pepper, and cook for an additional 30 seconds until fragrant.
- Pour in broth and use a spoon or spatula to scrape any bits off the bottom of the pot. Add coconut milk and again stir to combine.
- Add raw chicken breasts to the pot, ensuring they are submerged in liquid, and cook for 20 minutes, stirring occasionally to ensure the lentils don’t stick to the bottom of the pot, on a low simmer until the chicken is cooked through.
- Once cooked, remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-size pieces.
- Return shredded chicken to the pot with the chopped kale, stir to combine, and simmer for an additional 10 minutes.
- Season to taste with salt and pepper as needed and serve with fresh cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 341 calories
- Sugar: 6 grams
- Fat: 15 grams
- Carbohydrates: 35 grams
- Fiber: 8 grams
- Protein: 20 grams
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