Golden Chicken Lentil Soup is a dish that embodies warmth and comfort, making it the perfect meal for chilly days or when you’re in need of a little nurturing. This soup combines the creamy richness of coconut milk with protein-packed chicken and lentils, creating a delightful blend of flavors and textures.

Why Make This Recipe

This recipe is not only satisfying and delicious, but it also offers a wealth of nutritional benefits. Lentils are an excellent source of fiber and protein, while chicken adds extra heartiness and a dose of vitamins. The addition of kale or spinach boosts the vitamin content even more. Moreover, the spices in this soup not only lend a wonderful aroma but also provide anti-inflammatory properties, making it both a comforting and healthful choice for any occasion.

How to Make Golden Chicken Lentil Soup

Ingredients:

1 cup Red Lentils (Rinsed)
6 cups Chicken Broth (Or vegetable broth for a vegetarian option)
2 pieces Chicken Breasts or Thighs (Feel free to use pre-cooked chicken)
2 cups Kale (Chopped, or spinach as a substitute)
1 can Coconut Milk (Full-fat for richness or light for a leaner option)
2 tablespoons Curry Powder (Adjust based on your spice tolerance)
1 medium Onion (Diced)
3 cloves Garlic (Minced)

Directions:

In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and curry powder, cooking for another minute until fragrant.
Add the rinsed red lentils, chicken broth, and chicken pieces to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the lentils are tender.
After the lentils are cooked, mix in the chopped kale and coconut milk. Allow to simmer for an additional 5-10 minutes until the kale has wilted and the soup is heated through.
Season with salt and pepper to taste. Optionally, shred the chicken into smaller pieces if not using pre-cooked.

How to Serve Golden Chicken Lentil Soup

How to Store Golden Chicken Lentil Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Allow the soup to cool first before transferring to the container. For longer storage, consider freezing the soup for up to 3 months. Just make sure to leave some space at the top of the container for expansion.

Tips to Make Golden Chicken Lentil Soup

To save time, use pre-cooked chicken or rotisserie chicken.
Adjust the consistency of the soup by adding more or less broth depending on your preference.
Feel free to add extra veggies such as carrots or bell peppers for more nutrients and flavor.

Variation

For a vegetarian option, simply omit the chicken and use vegetable broth instead. You can also add a variety of vegetables such as diced sweet potatoes or zucchini to enhance the nutritional profile. Experiment with different spices like turmeric or cumin for a unique flavor twist.

FAQs

1. Can I use other types of lentils?
Yes, you can use green or brown lentils, but keep in mind that they will take longer to cook and may change the texture of the soup.

2. Is this soup spicy?
The spiciness can be adjusted based on how much curry powder you use. Start with less and add more to taste.

3. Can I make this soup in advance?
Absolutely! This soup stores well, and the flavors develop nicely if made a day ahead. Just reheat before serving.

Golden Chicken Lentil Soup

A warm and comforting soup that combines creamy coconut milk, protein-packed chicken, and lentils, perfect for chilly days.

Prep Time 10

Cook Time 35

Total Time 45

Serving Size servings

Ingredients

Main Ingredients

1 cup Red Lentils, rinsed
6 cups Chicken Broth (or vegetable broth for vegetarian option)
2 pieces Chicken Breasts or Thighs Feel free to use pre-cooked chicken.
2 cups Kale, chopped (or spinach as a substitute)
1 can Coconut Milk Full-fat for richness or light for a leaner option.
2 tablespoons Curry Powder Adjust based on your spice tolerance.
1 medium Onion, diced
3 cloves Garlic, minced

Instructions

Preparation

In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and curry powder, cooking for another minute until fragrant.
Add the rinsed red lentils, chicken broth, and chicken pieces to the pot. Bring the mixture to a boil.

Cooking

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the lentils are tender.
After the lentils are cooked, mix in the chopped kale and coconut milk. Allow to simmer for an additional 5-10 minutes until the kale has wilted and the soup is heated through.
Season with salt and pepper to taste. Optionally, shred the chicken into smaller pieces if not using pre-cooked.

Notes

Serve this soup warm in bowls, garnished with fresh herbs like cilantro or parsley if desired. For a complete meal, accompany it with crusty bread or a side salad. Drizzling lime juice on top before serving can also add a delightful zing that complements the flavors beautifully. Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing the soup for up to 3 months.