Description
Learn how to make a hearty and nutritious Chicken Lentil Soup that is perfect for cozy nights in. This easy recipe is sure to warm you up!
Ingredients
- 4 tbsp olive oil (60 ml)
- 1 large onion, diced
- 2 medium stalks celery, diced
- 2 medium carrots, diced
- 2 cloves garlic, thinly sliced
- Salt
- Freshly ground black pepper
- 2 tbsp (30 ml) tomato paste
- 12 cups (2880 ml) (2.8 liters) low-sodium chicken broth
- 2 cups (480 ml) French dried lentils
- 1 pound (454 g) boneless, skinless chicken thighs
- Grated cheese (optional)
Instructions
- Warm the olive oil in a large Dutch oven over medium-high heat.
- Incorporate the diced onion, celery, carrots, and garlic into the pot. Season generously with salt and freshly ground black pepper.
- Stir occasionally until the vegetables become tender, roughly 10 minutes.
- Introduce the tomato paste, mixing it with the vegetables until they are coated.
- Continue cooking until the tomato paste deepens in color and begins to stick to the pot, about 2 more minutes.
- Pour in the chicken broth and add the lentils, then bring the mixture to a rolling boil.
- Lower the heat to maintain a gentle simmer and place the chicken thighs into the pot.
- Cover the pot and let it cook for 1 hour, checking occasionally to ensure the soup isn’t too vigorously bubbling.
- Once done, remove the chicken and set it aside to cool on a plate.
- In batches, blend about half of the soup until it reaches a thick and creamy consistency.
- Return the puréed soup to the pot and mix well.
- Shred the cooled chicken using two forks and add it back into the pot.
- Adjust seasoning with additional salt and pepper if required.
- Serve the soup, optionally garnishing with grated cheese on top if desired.
Notes
- Consider enhancing the flavor by using a mix of chicken broth and vegetable broth.
- For a meat-free option, swap chicken thighs with firm tofu or cooked chickpeas for extra protein.
- Add a touch of freshness by mixing in chopped parsley or cilantro before serving.
