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Quick Chicken and Lentil Soup

Delicious Quick Chicken and Lentil Soup in Just 30 Minutes

Quick Chicken and Lentil Soup is a hearty and nutritious meal ready in just 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Yellow Onion Adds sweetness and depth; substitute with shallots for a milder flavor.
  • 3 cloves Garlic Provides aromatic notes; fresh is best but garlic powder can work in a pinch.
  • 2 inches Fresh Ginger Offers warmth and spiciness; ground ginger is a good substitute but lacks freshness.
  • 1 Serrano Pepper Imparts heat; adjust based on preferred spice level or omit for milder soup.
  • 2 tablespoons Coconut Oil Adds richness; can replace with olive or vegetable oil.
  • Kosher Salt Enhances flavors; adjust according to personal taste.
For the Nutrient Boost
  • 5 ounces Kale Adds nutritional value; substitute with spinach or Swiss chard if desired.
  • 2 tablespoons Curry Powder Provides essential flavor; curry paste is a suitable substitute but start with 1 tablespoon.
  • 6 cups Low-sodium Chicken Broth Acts as the soup base; vegetable broth works for a vegetarian option.
  • 1 cup Red Lentils Contributes protein and thickness; avoid brown or green lentils as they cook differently.
For Creaminess and Finish
  • 1 can Coconut Milk Adds creaminess; light coconut milk can be used but may alter texture.
  • 3 cups Cooked Chicken Provides protein; opt for convenient rotisserie chicken or two roasted chicken breasts.
  • 1 Lime For zesty flavor; substitute with lemon juice if lime is unavailable.
  • Cilantro Used for garnish, adding both textural interest and flavor—optional but delightful!
  • Dry-Roasted Salted Peanuts Used for garnish, adding both textural interest and flavor—optional but delightful!

Equipment

  • Large pot
  • Food Processor

Method
 

Preparation Steps
  1. Start by roughly mincing the yellow onion, garlic, ginger, and serrano pepper using a food processor until finely chopped.
  2. Heat coconut oil in a large pot over medium-high heat. Once hot, add the minced aromatics and season with kosher salt, cooking until everything is golden brown, about 8 minutes.
  3. In the same food processor, pulse the kale until it’s roughly chopped. Set aside.
  4. Incorporate curry powder into the pot with the sautéed aromatics and cook for about a minute.
  5. Pour in the chicken broth and bring to a boil, then stir in the lentils, cover, and simmer for about 12 minutes.
  6. Mix in the chopped kale, coconut milk, and shredded chicken, then simmer for another 5 minutes.
  7. Stir in the juice of one lime, adjusting seasoning as needed.
  8. Serve and garnish with lime zest, dry-roasted peanuts, and fresh cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

This soup can be served with warm naan or crusty bread for a complete meal.

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