Mediterranean Chicken Lentil Soup (Healthy One-Pot Dinner)
Servings: people
This chicken lentil soup is a simple, one-pot Mediterranean-inspired recipe that gives you tender chicken, hearty lentils, and vegetables simmered together for a nourishing, protein-rich meal that’s easy to make, deeply comforting, and perfect for busy weeknights or make-ahead lunches.
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
Substitutions
- 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.
