Description
A comforting and nourishing one-pot Golden Chicken Lentil Soup. This hearty recipe is packed with lean chicken, fiber-rich lentils, and vegetables in a savory, golden turmeric broth. It's a complete, budget-friendly meal that's easy to make and perfect for a chilly evening.
Ingredients
2 tablespoons Olive Oil
1 medium Yellow Onion, diced
3 Carrots, diced
2 Celery Stalks, diced
1.5 pounds Boneless, Skinless Chicken Thighs
4 Garlic Cloves, minced
2 tablespoons Tomato Paste
1 tablespoon Ground Turmeric
1 teaspoon Dried Thyme
1 cup, rinsed Brown or Green Lentils
8 cups Low-Sodium Chicken Broth
1 Bay Leaf
4 cups Kale, stems removed & chopped
2 tablespoons Lemon Juice
To taste Salt and Black Pepper
Instructions
1. Sauté the Aromatics: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
2. Brown the Chicken: Push the vegetables to the side of the pot. Add the chicken thighs and season generously with salt and pepper. Brown the chicken for about 4-5 minutes per side. You don't need to cook it through, just get a nice golden sear.
3. Add Flavor Builders: Stir in the minced garlic, tomato paste, turmeric, and dried thyme. Cook for one minute until fragrant.
4. Combine and Simmer: Add the rinsed lentils, chicken broth, and the bay leaf to the pot. Stir everything together, scraping any browned bits from the bottom of the pot.
5. Cook the Soup: Bring the pot to a boil, then immediately reduce the heat to low. Cover the pot and let the soup simmer gently for 30 minutes.
6. Shred the Chicken: After 30 minutes, remove the chicken thighs from the pot and place them on a cutting board. Use two forks to shred the meat.
7. Finish the Soup: Return the shredded chicken to the pot. Add the chopped kale and simmer for another 10-15 minutes, or until the lentils are tender and the kale has wilted.
8. Final Seasoning: Remove the pot from the heat. Discard the bay leaf. Stir in the fresh lemon juice. Taste and adjust the seasoning with more salt and pepper as needed.
Notes
Pro Tips: Do not skip browning the chicken for maximum flavor. Always rinse lentils to remove debris. Add the lemon juice at the very end to prevent lentils from getting tough. Let the soup rest for 10-15 minutes before serving for flavors to meld.
Substitutions: Chicken breasts can be used instead of thighs. For a vegetarian version, omit chicken, use vegetable broth, and add an extra cup of lentils or a can of chickpeas. Spinach or Swiss chard can replace kale. For a richer broth, substitute one cup of broth with one cup of full-fat coconut milk.
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat on the stovetop, adding more broth or water if it has thickened.
Slow Cooker Adaptation: Sauté aromatics in a skillet, then transfer to the slow cooker with all other ingredients except kale and lemon juice. Cook on low for 6-8 hours or high for 3-4 hours. Thirty minutes before serving, shred the chicken and add it back to the pot with the kale. Stir in lemon juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 431
- Sugar: 7g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 36g
- Fiber: 11g
- Protein: 42g
- Cholesterol: 140mg