When the air turns crisp and the leaves begin to change, soup becomes comfort food. This hearty Chicken Lentil Soup is warm, nourishing, and perfect for weeknights. Ready in about 30 minutes, it combines tender pre-cooked chicken, quick-cooking split red lentils, great northern beans, potatoes, carrots, celery, and a flavorful chicken broth for a filling, protein-rich meal.
For this recipe you will need: pre-cooked chicken, chicken broth, carrots, celery, onion, potatoes, red split lentils, great northern beans, butter, and simple herbs and seasonings.
Why this soup works
- Loaded with vegetables and bone or chicken broth for comfort and nourishment.
- Protein-packed with chicken, lentils, and beans—great for a family meal.
- Flexible and forgiving: switch spices, beans, or vegetables to suit your pantry.
I love soups because they’re easy to adapt and they stretch well for leftovers. Using pre-cooked chicken and split red lentils makes this version especially quick: split red lentils cook in about 5–10 minutes, compared with roughly 30 minutes for many whole lentils. That speed makes this recipe practical for busy evenings while still keeping the dish wholesome and satisfying.
Split red lentils are great in soups because they break down slightly and help thicken the broth, blending into the texture without overwhelming picky eaters. If you want an even heartier texture, leave a few lentils whole or add a splash of cream at the end.
What’s in this chicken lentil soup
This version leans toward an Italian-style flavor profile, using dried rosemary and parsley along with garlic powder, but you can swap in thyme, oregano, bay leaf, or a pinch of smoked paprika depending on your preference. I keep the salt low while cooking so children can enjoy a milder bowl, and then salt to taste when serving.
Ingredients
- 6–8 cups chicken broth (homemade or store-bought)
- 2–3 tablespoons butter
- 1 onion, diced
- 3 potatoes, diced
- 3 carrots, diced (skin optional)
- 3 stalks celery, diced
- 1 cup split red lentils
- 1–2 cups pre-cooked shredded chicken
- 1 can great northern beans, drained and rinsed (or cooked dried beans)
- 2 teaspoons garlic powder
- 1 tablespoon dried parsley
- 1 tablespoon dried rosemary
- Salt and pepper to taste
How to make chicken lentil soup
- In a large pot over medium heat, melt the butter. Add the diced onion and celery and cook for 2–3 minutes until they begin to soften and become translucent.
- Add the carrots, potatoes, split red lentils, rosemary, garlic powder, and dried parsley. Sauté for 4–5 minutes to develop flavor.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for about 10 minutes to allow the lentils and vegetables to cook.
- Add the pre-cooked shredded chicken and the drained beans. Season with salt and pepper to taste. Continue cooking for an additional 5 minutes, or until potatoes and carrots are fork-tender and the lentils are cooked through.
- Adjust seasoning and serve hot. A squeeze of lemon or a sprinkle of fresh parsley brightens the bowl if desired.
Recipe details
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 8
Notes
The finer you dice the potatoes, carrots, celery, and onion, the faster they will cook. If you prefer a thicker soup, mash a few potato pieces against the side of the pot or let the lentils break down a little more. For a dairy-free version, substitute olive oil for butter.
Nutrition (approximate per serving)
- Calories: 203 kcal
- Carbohydrates: 29 g
- Protein: 13 g
- Fat: 4 g
- Fiber: 10 g
This Chicken Lentil Soup is ideal when you want a quick, wholesome meal that still feels like home. It reheats well and makes a great option for packing lunches. What’s your favorite soup to make on cooler nights?