This chicken lentil soup is a nourishing, one-pot Mediterranean meal that gives you tender chicken, hearty lentils, and vibrant vegetables in a comforting, protein-rich bowl that’s easy to make, deeply satisfying, and perfect for healthy weeknight dinners.
For more easy chicken dinners, check out our Mediterranean chicken, easy shawarma chicken, honey harissa chicken, Mediterranean chicken kebab.
A Cozy One-Pot Dinner That Feels Nourishing and Effortless
This chicken lentil soup is the kind of recipe that gives you real value in the kitchen: one pot, simple ingredients, and a deeply satisfying result that feels both comforting and light 🥣. It’s a protein-rich, fiber-rich meal that fits naturally into a Mediterranean-style eating pattern, without feeling restrictive or fussy.
Louise and I make this mediterranean chicken lentil soup on busy days when we want something warm and nourishing that doesn’t require hours at the stove. It’s the kind of dinner that fills the house with good aromas and delivers big flavor with minimal effort 🌿.
Because it’s a one pot chicken lentil soup, cleanup is easy and the cooking process stays relaxed. The combination of olive oil, lentils, vegetables, and tender chicken makes this a healthy chicken lentil soup that’s both hearty and balanced.
If you’re looking for a reliable, feel-good meal you’ll want to make again and again, this soup delivers every time 🍋.
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Extra virgin olive oil: forms the flavorful base of this olive oil chicken soup. Substitute avocado oil or light olive oil if needed.
- Onion: adds natural sweetness and depth. Swap with shallots or leeks for a milder flavor.
- Celery: brings freshness and balance. Fennel stalks or extra carrots work well instead.
- Carrots: add color and gentle sweetness. Use parsnips or sweet potato for a heartier twist.
- Garlic: boosts aroma and savoriness. Substitute garlic powder or roasted garlic for a softer taste.
- Dried oregano: gives Mediterranean character. Thyme, rosemary, or Italian seasoning are good alternatives.
- Lentils (brown or green): make the soup hearty and protein-rich, ideal for a high protein soup recipe. Substitute French lentils or canned lentils (rinsed). If using canned lentils you'll only need 3 cups of broth.
- Bay leaves: add subtle depth. A pinch of dried thyme or rosemary can replace them.
- Chicken broth: creates a rich, savory base. Use vegetable broth or low-sodium stock if preferred.
- Crushed tomatoes: define this tomato-based chicken lentil soup. Substitute diced tomatoes or passata.
- Boneless skinless chicken thighs: stay tender and juicy. Chicken breast or rotisserie chicken also work.
- Spinach: stirred in at the end for a fresh finish, perfect for a veggie-packed chicken lentil soup with spinach. Swap with kale or Swiss chard.
- Balsamic vinegar or lemon juice: brightens flavors. Red wine vinegar or apple cider vinegar are good options.
How to Make Chicken Lentil Soup
Step 1: Build the Flavor Base
Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, carrots, grated garlic, and oregano. Stir often and let the vegetables cook until soft and fragrant, about 4 to 5 minutes. This quick step creates a flavorful base and sets the tone for a comforting chicken lentil soup.
Step 2: Simmer the Soup
Stir in the rinsed lentils, chicken broth, crushed tomatoes, salt, and black pepper. Gently place the chicken thighs into the pot so they are mostly covered by the liquid. Cover with a lid and bring everything to a boil.
Once boiling, lower the heat and let the soup simmer gently. Cook until the lentils are tender and the chicken is very soft, about 35 to 40 minutes. The soup mostly cooks itself, making it the perfect weeknight chicken soup recipe.
If your pot isn’t large enough, start with about 4 cups of broth and add the remaining broth later as the soup simmers.
Step 3: Shred the Chicken
Carefully lift the chicken out of the pot and place it in a bowl. Use two forks to shred it into bite-size pieces. Return the shredded chicken to the soup and stir until everything is well combined.
Step 4: Finish and Serve
Add the spinach and the balsamic vinegar or lemon juice. Let it cook just until the spinach wilts, about 1 to 2 minutes. Taste the soup and adjust the seasoning if needed.
Serve hot with a drizzle of extra virgin olive oil and a crack of black pepper. Parmesan isn’t necessary, but you can add a little if you enjoy a bolder, more savory finish.
Tips
- Rinse the lentils: Rinse them under water to remove any dust, and quickly check for small stones that can sometimes hide among dried lentils.
- Choose chicken thighs: They stay juicy and tender during long simmering.
- Using rotisserie chicken? Stir in shredded rotisserie chicken at the end to save time and keep the meat tender.
- Simmer gently: A low, steady simmer cooks the lentils evenly without turning them mushy.
- Adjust the thickness: Add a splash of broth or water if the soup becomes too thick.
- Add spinach last: Stir it in at the end so it stays bright and fresh.
- Finish with acidity: Lemon juice or balsamic vinegar lifts and balances the flavors.
- Let it rest: A short rest before serving helps the flavors come together.
- Plan for leftovers: The soup tastes even better the next day.
Frequently Asked Questions
Yes. Shred the rotisserie chicken and stir it into the soup near the end of cooking so it warms through without drying out.
Yes. Canned lentils work well and save time. Rinse them first and add them later in the cooking process so they don’t overcook. They only need about 15 minutes of simmering. This keeps the texture right for a comforting chicken lentil soup. You'll probably have to reduce the broth to 3 - 4 cups.
Absolutely. This soup is great for meal prep and often tastes even better the next day as the flavors settle, making it ideal as a weeknight chicken soup recipe.
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. It also freezes well for longer storage.
Yes, but chicken thighs stay more tender. If using breast meat, keep the simmer gentle to avoid dryness.
Yes. Simmer longer for a thicker soup, or add extra broth or water if you prefer it lighter.
Definitely. Zucchini, potatoes, or kale all work well without changing the overall balance of the soup.
More Easy Weeknight Dinners
- Salmon Quinoa Bowl
- Salmon Orzo
- Greek Lemon Chicken
- Greek Chicken and Bean Soup
- Mediterranean Chicken and Rice
- Tuna Sweet Potato Patties
- Chicken Piccata
- Easy Tuna Patties
Tried this chicken lentil soup recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Mediterranean Chicken Lentil Soup (Healthy One-Pot Dinner)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 1 rib celery chopped
- 3 medium carrots sliced into discs
- 3 cloves garlic pressed or grated
- 1 teaspoon dried oregano
- 1 cup dried lentils brown or green
- 6 cups chicken broth
- 1 can crushed tomatoes 15 oz / 400 g can
- 1 pound chicken thighs boneless, skinless
- 2 bay leaves sub thyme
- 4 cups spinach
- 1½ tablespoons balsamic vinegar or lemon juice
- 1 teaspoon salt or more to taste + black pepper
Instructions
- Cook the Veggies: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat.Add 1 large onion, 1 rib celery, 3 medium carrots, 3 cloves garlic, and 1 teaspoon dried oregano. Stir and cook for 4–5 minutes, until the veggies are soft and smell good.
- Simmer the Soup: Add 1 cup dried lentils (rinsed), 6 cups chicken broth, 1 can crushed tomatoes, 2 bay leaves, 1 teaspoon salt, and pepper.Gently place 1 pound chicken thighs into the pot so they’re mostly covered by liquid.Cover the pot and bring to a boil. Once boiling, turn the heat down low and let it gently simmer for 35–40 minutes, until the lentils are tender and the chicken is very soft.Tip: If your pot feels too full, start with 4 cups of broth and add more later.
- Shred the Chicken: Carefully take the chicken out and place it in a bowl. Use two forks to pull it apart into small pieces. Put the chicken back into the soup and stir.
- Finish & Serve: Stir in 4 cups spinach and 1½ tablespoons balsamic vinegar or lemon juice. Cook for 1–2 minutes, just until the spinach wilts. Taste and adjust seasoning if needed.Serve hot with a little olive oil and black pepper. Parmesan is optional if you like extra flavor.
Notes
- Extra Virgin Olive Oil → Avocado oil or light olive oil
- Onion → Shallots or leeks (milder flavor)
- Celery → Fennel stalks or extra carrots
- Carrots → Parsnips or sweet potato
- Garlic → Garlic powder or roasted garlic
- Dried Oregano → Thyme, rosemary, or Italian seasoning
- Lentils (Brown or Green) → French lentils or canned lentils, rinsed (use only 3 cups broth if canned)
- Bay Leaves → A pinch of dried thyme or rosemary
- Chicken Broth → Vegetable broth or low-sodium stock
- Crushed Tomatoes → Diced tomatoes or passata
- Boneless Skinless Chicken Thighs → Chicken breast or rotisserie chicken
- Spinach → Kale or Swiss chard
- Balsamic Vinegar or Lemon Juice → Red wine vinegar or apple cider vinegar
- Rinse lentils first: Removes dust and keeps the soup clean-tasting.
- Use chicken thighs: They stay juicy—great for an easy chicken lentil soup.
- Using rotisserie chicken? Stir in shredded rotisserie chicken at the end to save time and keep the meat tender.
- Simmer gently: Low heat = tender lentils, not mush.
- Thin as needed: Add broth or water if it thickens too much.
- Add spinach last: Keeps it bright and fresh in this one-pot chicken soup.
- Finish with acid: Lemon or balsamic boosts flavor in this cozy healthy dinner soup.
- Storage: Let cool completely, store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
Marta Vera says
I followed the recipe instructions and it came out delicious. My husband is not a fun of soups but this one surprised him.
The recipe is say to make. I’ll definitely make it again.
Louise Vestergaard says
Amazing, Marta, that is such a sweet surprise for your husband 🙂
Thank you so much for trying and rating the recipe. All the best,
Louise
Val says
So tasty and easy. I love all your healthy, flavorful recipes that don't take a million ingredients I don't have. You are now my go to site for meals
Kathleen says
This soup looks delicious! Trying it tonight. Would like to know how much is one serving.
Thank you.
Lily says
This is great - super hearty and tasty and makes very generous portions; perfect for batch cooking. Even managed to sneak some lentils into my toddler... Thanks!
Ria says
Wow! This soup is very simple to make. It tastes amazing. I used left over rotisserie chicken. The only thing I will change for next time is to add more lentils. 😊
Louise Vestergaard says
So glad you loved it, Ria! Using leftover rotisserie chicken is a smart move.
Thanks for sharing your feedback here and for trying the recipe. Kindest,
Louise
Martha Kilbridge Bischoff says
I am making this for the third time in 6 weeks - love it!
Louise Vestergaard says
Fantastic, Martha, I'm so happy to hear!!
Thank you for coming back to comment and for trusting the recipe. Kindest,
Louise
Kathleen says
This recipe is easy to make, very healthy and absolutely delicious!
Louise Vestergaard says
Thanks so much, Kathleen Glad it hit the sweet spot of simple, healthy, and tasty.
More easy one-pot meals are coming 🙂