Best Chicken And Lentil Soup Recipes

SLOW COOKER CHICKEN AND LENTIL SOUP

Steps:

• Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.
• Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
• Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
• Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.
• Stir the meat in and taste test; adjust the seasonings as desired.

LENTIL, CHICKEN SAUSAGE, AND SWEET POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and cook until softened, 3 to 4 minutes. Add garlic, ginger, and chile; cook and stir for 2 minutes. Add sausage and cook, stirring constantly, until broken up and browned, about 5 minutes.
• Pour water, chicken stock, and coconut milk into the pot. Add sweet potato, black beans, diced tomatoes, red lentils, tomato paste, and bay leaves, stirring after each addition. Season with salt, cumin, coriander, paprika, cinnamon, and red pepper flakes.
• Bring soup to a boil; reduce heat and simmer until sweet potato and lentils are soft, 30 to 40 minutes. Add more water if soup gets too thick.

CHICKEN AND LENTIL SOUP

Steps:

• Melt the butter in a large saucepan.
• Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
• Stir in the wine and chicken broth.
• Bring to a boil.
• Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
• Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
• Stir in the diced chicken and season to taste with salt and pepper.
• Cook until just heated through.
• Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.

CHICKEN, LENTIL, AND VEGETABLE SOUP

Steps:

• In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.
• Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.
• Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.
• Ladle into bowls and sprinkle feta on top.

LENTIL AND CHICKEN SOUP WITH SWEET POTATOES AND ESCAROLE

Steps:

• Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10-12 minutes. Discard chicken carcass.
• Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
• Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.

RED LENTIL AND CHICKEN SOUP - INDIAN STYLE

Steps:

• Heat the vegetable oil in a fairly large pan, over high heat. Once hot, reduce the heat to about medium. Add 1 t garam masala and cook for about 1 minute. Then add the carrots, onion, apple and celery and cook, while stirring a bit, until the mixture has softened up, approximately 8 minutes.
• Add the chicken stock, coconut milk, ginger and 1 t of the garam masala to the pan. Add the rinsed lentils and bring the soup to a boil (on high heat), then reduce the heat to low and simmer it for approximately 20 to 25 minutes. You just want to get the lentils nice and tender.
• Add the chicken and the remaining 1 t garam masala to the soup and let it return it to a boil again. Serve. Optional to sprinkle the cilantro over the top of each bowl of soup.

SPICY MOROCCAN CHICKEN AND LENTIL SOUP

Steps:

• 1. Harissa: combine all the ingredients in a small bowl; microwave on high until bubbling and fragrant, 15-30 seconds. Set aside to cool. 2. For the Soup: pat the chicken dry and season with salt and pepper. Heat oil In a large Dutch oven over medium-high heat until just smoking. Brown the chicken lightly on both sides, about 5 minutes. Transfer to a plate. 3. Add the onion to the pot and cook until soft, 5-7 minutes. Stir in the spices and a 1/4 tsp. black pepper and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Add broth, scraping up browned bits and smooth out any lumps, and bring to a boil. 4. Add the lentils and the browned chicken; bring to a boil. Cover, reduce to a simmer, and cook until chicken registers 160 degrees on an instant read thermometer, 15-20 minutes. 5. Remove the chicken, let cool slightly, then shred into bite size pieces, discarding skin and bone. Meanwhile, continue to simmer the lentils, covered for 15 minutes. 6. Stir in tomatoes and chickpeas, and continue to simmer until lentils are tender, 10-15 minutes more. Add the chicken and heat through. Stir in cilantro and a 1/4 cup Harissa and season with salt and pepper. Serve with remaining Harissa on the side.

CURRIED SWEET POTATO, LENTIL AND CHICKEN SOUP

Steps:

• In 3-quart saucepan heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low. Cover; cook 5 minutes.
• Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low. Cover; simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.

LENTIL, CHICKEN SAUSAGE AND SWEET POTATO SOUP

Steps:

• 1. Heat olive oil on medium heat. Add in onion, cook 3-4 minutes until softened. Next, add garlic, ginger and red chili. Stir and cook another 2 minutes. Add in sausage, constantly breaking up for 5 minutes until brown. 2. Add the remainder of the ingredients, stirring after each addition. 3. Bring to a boil and let simmer for about 30-40 minutes or until the lentils and sweet potatoes are soft and soup is at the consistency you prefer (you may add more water if the soup gets too thick). 4. Remove the bay leaves from the soup, add to bowls and top with cilantro. Serve with Five Grain bread.

CHICKEN AND LENTIL SOUP WITH HOMEMADE MISO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.
• Bake in the preheated oven until slightly browned, about 20 minutes.
• Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours.
• Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.
• Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.

KALE, LENTIL AND CHICKEN SAUSAGE SOUP

Steps:

• 1. Wash kale. Cut out out fibrous center rib. Stack leaves and roll up. Cut into strips. 2. Dice onion 3. Remove casing from sausage if links 4. pour Olive oil into large stock pot. 5. Add onion. Cook until translucent. If onion starts to stick, add a little water. 6. Add sausage and saute until almost done. 7. Turn up heat, add chicken broth and scrape up all the bits of sausage and onion off the bottom of the pot. 8. Add kale and simmer 5-minutes. 9. Add pasta and cook according to directions on box. 10. When pasta is 1-2 minutes from being done, add lentils.Cook until warmed through. 11. Take off heat. Serve with fresh, crusty bread

CHICKEN AND RED LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the carrots, celery, onion, garlic, curry powder, ginger, cumin, and pepper flakes. Cover and cook for 15 minutes, stirring occasionally until the vegetables have softened. Stir in the lentils and place the chicken on top. Add the broth and the water. Partially cover and simmer for 30 minutes, or until the vegetables are soft and the chicken is cooked through. Remove the pot from the heat. Remove the chicken from the pot, place on a cutting board, and cut into shreds. In a blender or food processor, puree 2 cups of the soup, then return it to the pot, along with the shredded chicken. Evenly divide the soup among 4 serving bowls. Sprinkle the scallion on top for garnish.

LENTIL, OKRA, AND CHICKEN SOUP

Steps:

• Sautee the onion, garlic, ginger, and hot peppers in a pan with olive oil.
• Add coriander and chicken then cook until no longer pink.
• Add water, can of tomatoes with juice, lentils, curry, and boullion.
• Simmer until lentils are cooked and flavors meld, about 30 to 45 minutes.
• Add okra and cook for an additional ten minutes or until soft.

LENTIL AND CHICKEN SOUP WITH SWEET POTATOES AND ESCAROLE

Steps:

• Preparation Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10-12 minutes. Discard chicken carcass. Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes. Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.

SMOKED CHICKEN AND LENTIL SOUP

Steps:

• 1. Melt butter in large saucepan. Add leeks, carrots, onion and garlic. Cook 4-5 minutes until slightly softened. 2. Rinse and drain lentils, check for stones. Add to the vegetables with 2 cups water and bouquet garni. Bring to boil, reduce heat and cook for about 30 minutes, or until the lentils are just tender. 3. Add the chicken, season to taste with salt and pepper. Continue cooking until lentils are done. Remove parsley and bay leaves.