High Protein Chicken Lentil Soup

I love making this High Protein Chicken Lentil Soup when I want something hearty, nourishing, and deeply satisfying. The combination of tender chicken and protein-rich lentils creates a filling meal that feels both comforting and energizing. It is one of my favorite soups for busy weeks when I want something wholesome that reheats beautifully.

Why You’ll Love This Recipe

I appreciate how this soup delivers serious protein while still feeling light and balanced. The chicken adds lean protein, and the lentils provide fiber and plant-based protein, making each bowl satisfying and sustaining.

I also like that everything cooks in one pot. The flavors build gradually as it simmers, and I can easily adjust the seasoning or vegetables based on what I have in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 small onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs
1 cup dried lentils, rinsed
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon paprika
salt to taste
black pepper to taste
2 cups fresh spinach or kale
1 tablespoon lemon juice

Directions

1. I heat olive oil in a large pot over medium heat. I sauté the onion, carrots, and celery until softened.

2. I add the minced garlic and cook briefly until fragrant.

3. I place the chicken into the pot and add the rinsed lentils, chicken broth, thyme, oregano, paprika, salt, and pepper.

4. I bring the soup to a boil, then reduce the heat and let it simmer for about 30–35 minutes, or until the lentils are tender and the chicken is fully cooked.

5. I remove the chicken from the pot and shred it using two forks.

6. I return the shredded chicken to the soup and stir in the spinach or kale, letting it wilt.

7. I finish with a splash of lemon juice to brighten the flavors before serving.

Servings and Timing

Servings: 6

Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes

Variations

I sometimes use red lentils for a softer, thicker texture, or green lentils if I want them to hold their shape. If I want extra vegetables, I add diced zucchini or bell peppers.

For a slightly creamy version, I blend a small portion of the soup and stir it back in. I also enjoy adding a pinch of red pepper flakes for gentle heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits because the lentils continue absorbing liquid.

To reheat, I warm it gently on the stovetop, adding a splash of broth or water if needed. I can also microwave it in short intervals, stirring between each one.

I freeze portions for up to 2 months and thaw them overnight in the refrigerator before reheating.

FAQs

Can I use rotisserie chicken?

Yes, I can add cooked shredded rotisserie chicken during the last 10 minutes of simmering to save time.

Do I need to soak the lentils first?

No, I simply rinse the lentils. They cook directly in the soup without soaking.

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F (74°C) before shredding.

Can I make this in a slow cooker?

Yes, I add everything except the spinach and lemon juice to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken and stir in the remaining ingredients.

Is this soup good for meal prep?

Yes, I find it perfect for meal prep because it stores well and stays flavorful throughout the week.

Conclusion

I find this High Protein Chicken Lentil Soup to be hearty, balanced, and incredibly comforting. It is packed with protein, easy to prepare, and ideal for busy days when I want something nourishing. Whenever I make it, I know I am preparing a meal that fuels me while still tasting warm and satisfying.

High Protein Chicken Lentil Soup

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A hearty and nourishing High Protein Chicken Lentil Soup made with tender chicken, fiber-rich lentils, and wholesome vegetables simmered together in one comforting pot.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs
• 1 cup dried lentils, rinsed
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt to taste
• Black pepper to taste
• 2 cups fresh spinach or kale
• 1 tablespoon lemon juice

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Instructions

1. Heat olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened.
2. Add minced garlic and cook briefly until fragrant.
3. Add the chicken, rinsed lentils, chicken broth, thyme, oregano, paprika, salt, and black pepper.
4. Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until lentils are tender and chicken is fully cooked.
5. Remove the chicken from the pot and shred it with two forks.
6. Return the shredded chicken to the soup and stir in the spinach or kale until wilted.
7. Finish with lemon juice, adjust seasoning if needed, and serve warm.

Notes

• Use red lentils for a softer texture or green lentils to help them hold their shape.
• Add extra vegetables like zucchini or bell peppers for more nutrition.
• Blend a small portion of the soup and stir it back in for a slightly creamy texture.
• Add red pepper flakes for gentle heat.
• Store in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1 bowl (1/6 recipe)
• Calories: 360 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 8 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 5.5 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 8 g
• Protein: 38 g
• Cholesterol: 75 mg