I stumbled upon this twist on chicken soup when I was craving something bright and filling but didn’t want the usual. The lemon and lentils add unexpected layers of flavor and texture, making it feel fresh even on a cold day. It’s a recipe I keep returning to, especially when I want comfort with a bit of zing.
Why I Keep Coming Back to This Soup
It’s a perfect balance of hearty and bright, comforting yet invigorating. The lemon lifts my spirits, and the lentils make it filling without heaviness. I love how versatile it is—swap in greens or change up the herbs, it’s never dull.
Breaking Down the Key Ingredients
- Chicken breast or thighs: Lean, tender, and quick to cook. Use thighs for more flavor and juiciness.
- Lentils: Adds earthiness and texture. Brown or green work well, don’t overcook.
- Lemon: Brightens everything with a zesty, fresh kick. Use fresh for best flavor.
- Carrots and celery: Builds the base flavor. Keep them slightly al dente for texture.
- Chicken broth: The soup’s foundation. Opt for low-sodium if you want control.
- Olive oil: For sautéing. Adds a subtle fruity note.
- Herbs (parsley, thyme): Fresh herbs for brightness and aroma.
Tools & Equipment for the Perfect Chicken Soup
- Large heavy-bottomed pot: To evenly distribute heat and prevent sticking during simmering.
- Sharp knife: For chopping vegetables and chicken efficiently.
- Cutting board: A sturdy surface to prep all ingredients.
- Ladle: To serve and check the soup’s consistency during cooking.
Step-by-Step to a Heartwarming Chicken and Lentil Soup
Step 1: Start by gathering your ingredients and prepping your workspace. Having everything within reach makes the process smoother.
Step 2: In a large pot, heat a splash of olive oil over medium heat. Add chopped onion, carrot, and celery. Cook until soft and fragrant, about 8 minutes.
Step 3: Push the veggies to the side, then add diced chicken. Brown it for about 5 minutes until it’s no longer pink, stirring occasionally.
Step 4: Pour in chicken broth, add lentils, and let everything simmer. Reduce heat to low and cook for 30-40 minutes, until lentils are tender.
Cooking Checkpoints and Tips to Keep in Mind
- Vegetables should be soft but not mushy, about 8 minutes in.
- Chicken should be browned on all sides before adding broth, about 5 minutes.
- Lentils should be tender but not falling apart, around 30-40 minutes simmering.
Common Mistakes and How to Fix Them
- Soup thickens too much or sticks to the bottom.? Add more broth if the soup reduces too much and thickens too quickly.
- Lentils become mushy or the chicken dries out.? Reduce heat if the chicken starts to overcook or the lentils fall apart.
- Soup is bland or overly salty.? Taste and adjust seasoning before serving.
- Lemon flavor is too faint.? Don’t forget to taste for lemon brightness; add more if needed.
Lemon Lentil Chicken Soup
Ingredients
Equipment
Method
- Gather all your ingredients and chop the onion, carrots, celery, and chicken into bite-sized pieces.
- Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 8 minutes. They should be slightly translucent and smell sweet and savory.
- Push the vegetables to one side of the pot, then add the diced chicken to the cleared space. Brown the chicken for about 5 minutes, stirring occasionally, until no longer pink and with a golden exterior.
- Pour in the chicken broth and add the rinsed lentils, stirring to combine everything evenly. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot partially, and let the soup simmer gently for 30-40 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.
- While the soup simmers, zest and juice the lemon, setting both aside. This will add brightness to the finished dish.
- Once the lentils are tender, stir in the lemon zest, lemon juice, and sprinkle with fresh chopped parsley. Taste the soup and adjust seasoning as needed with salt or pepper.
- Serve the soup hot, garnished with extra parsley if desired, with a slice of crusty bread on the side.
Notes
Hi, I’m Mia Bennett, the chef and storyteller behind Grounding in Tradition. I’m so glad you’re here. This blog is my way of preserving the flavors, techniques, and rituals that shaped me as both a cook and a professional chef. Grounding in Tradition is not about trends or shortcuts. It is about honoring where food comes from, understanding the hands that prepare it, and carrying forward recipes that deserve to be remembered.
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