Why You’ll Love This this Hearty Homemade Chicken & Lentil Soup
This protein-packed soup transforms humble lentils and split peas into pure comfort food magic, creating a bowl so hearty it practically counts as a hug. The overnight slow-simmering method lets all those earthy flavors meld together like old friends at a dinner party, while the make-ahead approach means you can be lazy today and look like a kitchen genius tomorrow. Plus, with tender chunks of chicken swimming alongside perfectly cooked lentils in a fragrant broth seasoned with turmeric and thyme, this recipe delivers restaurant-quality results without requiring you to change out of your pajamas.
Ingredients List
This soul-warming soup comes together with just a handful of simple, wholesome ingredients that you probably already have lurking in your pantry.
- 2 1/2 lbs skinless chicken, cut in pieces
- 1 1/2 cups lentils
- 1/2 cup split peas
- 3 quarts water
- 1 cup chopped celery
- 1 cup chopped carrot
- 1/2 cup chopped onion
- 1 teaspoon parsley flakes
- 1/2 teaspoon whole thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground sage
- 1/4 teaspoon poultry seasoning
Health Benefits to Feel Good About:
- Lentils and split peas pack a serious protein punch while delivering fiber that’ll keep you satisfied for hours
- Skinless chicken keeps things lean without sacrificing that rich, meaty flavor
- The vegetable trio of celery, carrots, and onions adds vitamins and minerals naturally
- Turmeric brings anti-inflammatory properties along with that gorgeous golden color
- Low in fat but high in nutrients, making it perfect for anyone watching their waistline without wanting to eat like a rabbit
Step by Step Directions
This hearty soup requires a two-day process that allows the flavors to develop while making it easy to remove excess fat.
Day 1:
- Combine 2 1/2 lbs skinless chicken pieces, 1 1/2 cups lentils, 1/2 cup split peas, and 3 quarts water in a large pot.
- Bring mixture to a boil, then reduce heat to low.
- Cover and simmer for 2 hours.
- Remove chicken from pot and let cool.
- Remove bones from chicken, dice the meat, and refrigerate overnight.
- Refrigerate the remaining soup base overnight.
Day 2:
- Remove and discard any congealed fat from the surface of the cooled soup.
- Add 1 cup chopped celery, 1 cup chopped carrots, 1/2 cup chopped onion, 1 teaspoon parsley flakes, 1/2 teaspoon whole thyme, 1/2 teaspoon pepper, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground sage, and 1/4 teaspoon poultry seasoning.
- Simmer the soup for 1 1/4 hours.
- Just before serving, add the diced chicken back to the pot.
- Heat thoroughly until chicken is warmed through and serve hot.
For those who enjoy making homemade bread to accompany this soup, a premium stand mixer can make the dough preparation process much more efficient and consistent.
Substitutions and Variations
- Grain additions – Toss in some barley, rice, or even pasta during the final cooking stage, though you’ll want to add extra liquid since grains can be surprisingly thirsty little things.
- Fresh herb finish – Swap those dried herbs for fresh ones added at the very end, because sometimes you need that bright pop of flavor that only fresh herbs can deliver.
Additional Things to Serve With This Dish
This hearty soup practically begs for some crusty companions to make it a proper meal.
- Crusty bread or dinner rolls – Because to be frank, soup without something to dunk is just sad broth in a bowl, and you’ll want something substantial to soak up every last drop.
- Simple green salad – A basic mix of greens with a light vinaigrette cuts through all that comfort food richness, plus it makes you feel like you’re being responsible about vegetables.
- Grilled cheese sandwich – The ultimate soup sidekick that turns this into the kind of meal that fixes whatever’s wrong with your day, though fair warning that you might need a nap afterward.
- Cornbread or biscuits – Something about the slight sweetness of cornbread or the buttery flakiness of biscuits just works with lentils, like they were meant to be together.
- Crackers or oyster crackers – For when you want the crunch factor but don’t feel like making a whole production out of bread, and they’re perfect for those who like to turn their soup into a mini treasure hunt.
- Roasted vegetables – Carrots, Brussels sprouts, or winter squash on the side add more vegetables without competing with the soup’s flavors, because sometimes more vegetables is the answer even when you don’t want to admit it.
Cooking Tips & Tricks (Chef’s Notes)
A few insider tricks will turn your good soup into the kind that has people asking for the recipe, even though you’re basically just throwing lentils and chicken into a pot.
- Don’t skip the overnight simmer – Yes, it’s annoying to plan ahead, but those extra hours let the lentils break down just enough to thicken the broth naturally, and the chicken becomes so tender it practically falls apart when you look at it.
- Remove that congealed fat religiously – It might look gross sitting there all jiggly and white, but skipping this step means greasy soup that coats your mouth in ways that aren’t pleasant, and nobody wants to feel like they’re drinking chicken fat.
- Add vegetables in stages – The recipe calls for adding them the next day for good reason, because nobody wants mushy carrots that have been cooking for 14 hours and look like orange mush.
- Taste and adjust seasoning at the end – Lentils are sneaky salt absorbers, so what tastes perfect after the first simmer might need a boost after the vegetables cook down, and under-seasoned lentil soup is just beige disappointment in a bowl.
- Let it rest before serving – Give the soup 10-15 minutes off the heat to let all those flavors mingle properly, because patience at the end makes the difference between good soup and soup that makes people go quiet while they eat.
- Add the diced chicken last – It’s already cooked through, so you’re just reheating it, and overcooking chicken twice is how you end up with little rubber nuggets floating around.
Nutritional Facts
This hearty soup packs serious nutritional punch while keeping calories reasonable – each bowl delivers complete protein, fiber, and essential vitamins without the guilt.
- High in protein – Between the chicken and lentils, you’re getting about 25-30 grams of complete protein per serving, which is roughly half of what most adults need daily.
- Fiber powerhouse – Lentils and split peas contribute around 12-15 grams of fiber per bowl, helping you feel full longer and keeping your digestive system happy.
- Low in fat – Removing the skin and skimming off congealed fat keeps each serving under 5 grams of fat, making this soup heart-healthy without sacrificing flavor.
- Iron rich – Lentils are loaded with iron, and the chicken helps your body absorb it better, making this especially good for anyone dealing with low iron levels.
- B-vitamin boost – Chicken and legumes team up to deliver folate, B6, and other B vitamins that keep your energy levels steady throughout the day.
- Potassium packed – The combination of lentils, vegetables, and chicken provides substantial potassium for heart health and blood pressure regulation.
- Low sodium control – Since you’re making it from scratch, you control the salt content, unlike canned soups that can pack 800+ mg of sodium per serving.
- Roughly 280-320 calories per cup – Filling enough for a main course but light enough that you won’t need a nap afterward.
Fun “Did You Know?”
Ever wonder why your homemade chicken and lentil soup tastes so much better the next day? It’s because flavors need time to meld and marry together. When you let soup sit overnight, the seasonings penetrate deeper into the lentils and chicken, creating a more complex taste profile.
Here’s another fascinating tidbit: lentils are one of humanity’s oldest foods, dating back over 10,000 years! They’re mentioned in the Bible and were considered currency in ancient Rome.
Today, they’re still powerhouse ingredients, providing complete protein when combined with grains. That’s why this soup keeps you satisfied for hours.
