Okay, friends, let’s talk soup! Is there anything better than a big, warm bowl of goodness on a chilly night? Especially when it’s good *for* you too? I’m seriously obsessed with this spiced chicken lentil soup with hearty veggies. It’s like a hug in a bowl, but with, you know, actual nutrients!
This isn’t just any soup, trust me. We’re talking tender shredded chicken, earthy lentils, sweet butternut squash… and the spices? Wow! They add this incredible warmth that just sings. It’s my go-to one-pot meal when I want something cozy, flavorful, and packed with all the good stuff. It’s the perfect spiced chicken lentil soup with hearty veggies!
Why You’ll Love This Spiced Chicken Lentil Soup with Hearty Veggies
Quick and Easy Spiced Chicken Lentil Soup with Hearty Veggies
Seriously, who has hours to spend making soup? Not me! This recipe is ready in about an hour, start to finish. And the best part? It’s a one-pot wonder! Easy cooking *and* easy cleanup? Yes, please!
Flavorful and Nutritious Spiced Chicken Lentil Soup with Hearty Veggies
Okay, flavor bomb alert! The warm spices are just incredible, and you’re getting a serious dose of goodness. We’re talking protein from the chicken, fiber from the lentils, and tons of vitamins from all those veggies. It’s healthy comfort food at its finest!
Versatile Spiced Chicken Lentil Soup with Hearty Veggies
Don’t be afraid to play around with this recipe! Not a butternut squash fan? Swap it for sweet potatoes! Want more heat? Add a pinch more cayenne! Seriously, make this spiced chicken lentil soup your own. It’s super forgiving.
Perfect for Meal Prep and Leftovers
Okay, this is a HUGE win for busy weeknights. This soup is even BETTER the next day! Make a big batch, and you’ve got lunches and dinners covered. It stores like a dream and reheats beautifully. Trust me; your future self will thank you!
Ingredients for Spiced Chicken Lentil Soup with Hearty Veggies
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing spiced chicken lentil soup. Don’t worry, it’s mostly stuff you probably already have!
- 3 tablespoons unsalted butter (or olive oil if you’re feeling fancy)
- 1 ½ pounds boneless, skinless chicken breasts
- kosher salt (for seasoning, of course!)
- 3 medium carrots, peeled and diced (or not peeled, I don’t judge!)
- 1–2 stalks celery, diced
- 1 large yellow onion, diced
- ½ medium butternut squash, peeled, deseeded, and diced (about 4 cups)
- 6 cloves garlic, finely chopped or grated (I’m a grating kinda gal!)
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- optional: ½ teaspoon cayenne pepper (for a kick!)
- 2 dried bay leaves
- two 14-ounce cans crushed fire-roasted tomatoes
- 1 ¼ cup brown or green lentils
- 6 cups chicken broth/stock
- 2 cups packed shredded kale (or spinach – whatever!)
- 2 lemons, juiced (fresh is best, promise!)
How to Prepare Spiced Chicken Lentil Soup with Hearty Veggies
Browning the Chicken for Spiced Chicken Lentil Soup with Hearty Veggies
First things first, let’s get that chicken golden brown! Melt the butter (or swirl in some olive oil) in a big pot over medium heat. Now, pat those chicken breasts dry – this helps them brown, trust me! Season them generously with salt. Cook for about 3-4 minutes on each side. You’re not trying to cook them all the way through, just get a nice color. Browning = flavor, people! Transfer the chicken to a plate and set aside.
Softening Aromatics and Blooming Spices for Spiced Chicken Lentil Soup with Hearty Veggies
Now for the good stuff! In the same pot, toss in the carrots, celery, onion, and butternut squash. Season with more salt (yes, more!). Cook, stirring, for about 5-6 minutes, until the veggies start to soften. Then, add the garlic, cumin, paprika, turmeric, black pepper, and cayenne (if you’re using it). Cook for another minute or two, stirring constantly, until you can really smell those spices. This is called “blooming” the spices, and it makes a HUGE difference in flavor!
Simmering the Spiced Chicken Lentil Soup with Hearty Veggies
Time to build the soup! Add the bay leaves (don’t forget to take them out later!), crushed tomatoes, lentils, and chicken broth to the pot. Give it a good stir to combine everything. Nestle the chicken breasts back into the pot, right on top of the veggies. Crank up the heat to medium-high and bring the soup to a boil. Then, reduce the heat to low, cover the pot (but not all the way – leave a little gap), and let it simmer for 25-30 minutes, or until the lentils are tender. You want them soft, but not mushy!
Finishing the Spiced Chicken Lentil Soup with Hearty Veggies
Okay, almost there! Fish out those bay leaves and toss ’em. Then, take the chicken out of the pot and shred it into bite-sized pieces with two forks. Now, for a little something extra: If you want a creamier soup, you can carefully scoop out about a third of the soup and blend it until smooth. (Careful, hot soup splatters!). Or, use an immersion blender right in the pot. Stir the shredded chicken and kale into the soup and cook until the kale is wilted. Finally, stir in the lemon juice. Taste and adjust the seasoning – maybe it needs a little more salt, pepper, or even a pinch of cayenne!
Serving the Spiced Chicken Lentil Soup with Hearty Veggies
Alright, grab your bowls! Ladle in that delicious spiced chicken lentil soup with hearty veggies and get ready to dig in! I love to garnish mine with fresh herbs (parsley or cilantro are great) and a little drizzle of olive oil. And don’t forget the crusty bread for dipping! Enjoy!
Tips for the Best Spiced Chicken Lentil Soup with Hearty Veggies
Choosing the Right Lentils for Spiced Chicken Lentil Soup with Hearty Veggies
Okay, listen up – lentils MATTER! You really want to stick with brown or green lentils for this recipe. They hold their shape beautifully and have a lovely, earthy flavor. Red or yellow lentils? Nope! They’ll get mushy, and we don’t want that.
Enhancing Flavor in Spiced Chicken Lentil Soup with Hearty Veggies
Don’t skimp on the broth! Seriously, good chicken broth makes a HUGE difference. Homemade is amazing if you have it, but even a good-quality store-bought broth will elevate the flavor. And fresh herbs? Yes, please! A sprinkle of fresh parsley or cilantro at the end just brightens everything up.
Adjusting Spices in Spiced Chicken Lentil Soup with Hearty Veggies
Spice is a personal thing, right? So, don’t be afraid to play around with the spices in this spiced chicken lentil soup! If you like it hot, add a pinch more cayenne. Love cumin? Go for it! The recipe is just a starting point – make it your own!
Ingredient Notes and Substitutions for Spiced Chicken Lentil Soup with Hearty Veggies
Lentil Substitutions
Okay, so you went to make this awesome spiced chicken lentil soup and… no brown or green lentils! Don’t panic! You *can* use French green lentils (Puy lentils) – they hold their shape really well. Just keep an eye on them, as they might need a bit longer to cook.
Vegetable Substitutions
Butternut squash not your thing? No problem! Sweet potatoes are a fantastic swap. Or, you could use carrots for even *more* carrot-y goodness! Just keep the pieces roughly the same size so they cook evenly in the spiced chicken lentil soup.
Spice Variations
Want to shake things up a bit? Try adding a pinch of coriander or a dash of garam masala for a different flavor profile. Smoked paprika is great, but regular paprika works too. This spiced chicken lentil soup is your canvas – get creative!
FAQ About Spiced Chicken Lentil Soup with Hearty Veggies
Can I make Spiced Chicken Lentil Soup with Hearty Veggies in a slow cooker?
You betcha! Slow cookers were practically MADE for soups like this! Just toss everything (except the kale and lemon juice) into your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, until the lentils are tender and the chicken is cooked through. Shred the chicken, stir in the kale and lemon juice, and you’re good to go! Easy peasy!
Can I freeze Spiced Chicken Lentil Soup with Hearty Veggies?
Absolutely! This soup freezes like a champ. Let it cool completely, then ladle it into freezer-safe containers or bags. Make sure to leave a little room at the top, as the soup will expand when it freezes. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge or pop it in a pot on the stove and heat it up. It’s just as delicious as the day you made it!
Is Spiced Chicken Lentil Soup with Hearty Veggies gluten-free?
Yep! As long as you’re using gluten-free chicken broth, this spiced chicken lentil soup is naturally gluten-free. So, dig in and enjoy without worry!
Can I use chicken thighs instead of chicken breasts in Spiced Chicken Lentil Soup with Hearty Veggies?
Totally! Chicken thighs are a great option and add even more flavor. Just use the same amount (about 1 ½ pounds) and cook them the same way you would the chicken breasts. You might find they shred a little easier, too! Just make sure they’re cooked through before you shred ’em. You can use a meat thermometer to check – 165°F (74°C) is what you’re looking for.
Storage and Reheating Instructions for Spiced Chicken Lentil Soup with Hearty Veggies
Storing Leftover Spiced Chicken Lentil Soup with Hearty Veggies
Got leftovers? Lucky you! Just let the soup cool down completely. Then, pop it into an airtight container and stash it in the fridge. It’ll keep for about 3-5 days. Perfect for a quick lunch or dinner!
Reheating Spiced Chicken Lentil Soup with Hearty Veggies
When you’re ready to dive back in, you’ve got options! Stovetop: Just pour the soup into a pot and heat it over medium heat, stirring occasionally, until it’s nice and hot. Microwave: Zap it in a microwave-safe bowl for a few minutes, stirring every so often, until heated through. Easy peasy!
Nutritional Information for Spiced Chicken Lentil Soup with Hearty Veggies
Okay, so you’re probably wondering about the nutritional deets for this amazing spiced chicken lentil soup, right? Well, here’s the deal: I can give you an *estimate*, but keep in mind that the exact nutrition info can vary a lot depending on the specific ingredients you use. Different brands of broth, the size of your veggies… it all adds up!
So, please remember that the following information is just a guide. I’m not a nutritionist, so definitely don’t take this as gospel! If you need precise nutritional information, it’s best to calculate it yourself using your specific ingredients. But hey, at least you know it’s packed with goodness!
Enjoy Your Spiced Chicken Lentil Soup with Hearty Veggies!
Alright, you made it! Now, go enjoy that bowl of spiced chicken lentil soup! And hey, if you loved this recipe, leave a comment and let me know! Or snap a pic and share it – I’d love to see your creations!
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7 Reasons to Adore Spiced Chicken Lentil Soup with Hearty Veggies
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This spiced chicken lentil soup is a blend of cozy and bright. It brings together shredded chicken, lentils, and butternut squash. Warm spices add flavor, and lemon juice makes each bowl sing. It’s a go-to dinner for cold nights. Serve with crusty bread.
Ingredients
- 3 tablespoons unsalted butter (can sub olive oil)
- 1 ½ pounds boneless, skinless chicken breasts
- kosher salt, to season
- 3 medium carrots, peeled if desired and diced
- 1–2 stalks celery, diced
- 1 large yellow onion, diced
- ½ medium butternut squash, peeled, deseeded, and diced into ½-inch cubes (approx. 4 cups or 20 ounces)
- 6 cloves garlic, finely chopped or grated
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- optional: ½ teaspoon cayenne pepper
- 2 dried bay leaves
- two 14-ounce cans crushed fire-roasted tomatoes
- 1 ¼ cup brown or green lentils (see Recipe Notes)
- 6 cups chicken broth/stock
- 2 cups packed shredded kale (can sub 5 ounces baby kale, spinach)
- 2 lemons, juiced
Instructions
- Brown the chicken: Melt the butter in a large pot over medium heat. Season the chicken with 1 ½ teaspoons kosher salt. Cook for 3-4 minutes per side, until golden brown. Transfer to a plate.
- Soften aromatics and bloom spices: To the same pot, add the carrot, celery, onion, and butternut squash. Season with 1 ½ teaspoons kosher salt. Cook, stirring occasionally, for 5-6 minutes, until the vegetables have softened slightly. Add the garlic, cumin, paprika, turmeric, black pepper, and cayenne (if using) and cook for 1-2 minutes, until fragrant.
- Build and simmer the soup: Add the bay leaves, tomatoes, lentils, and chicken broth/stock to the pot, stirring to combine. Nestle the chicken breasts into the vegetables. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to maintain a steady simmer, partially cover the pot, and cook for 25-30 minutes, until the lentils are tender but still hold their shape.
- Finish the soup: Remove and discard the bay leaves. Transfer the chicken breasts to a cutting board and shred them into bite-sized pieces with two forks. For a creamier texture, you can transfer ⅓ of the soup to a blender and blend until smooth before returning it to the pot. (Alternately, use an immersion blender to partially blend the soup right in the pot.) Stir the shredded chicken back into the pot along with the kale and lemon juice, cooking until warmed through. Adjust seasoning to taste.
- Serve: Ladle the chicken lentil soup into bowls, garnish with chopped fresh herbs and a swoosh of olive oil if desired, and serve with crusty bread. Enjoy!
Notes
- Best Lentils to Use: Brown and green lentils are ideal. Avoid red or yellow lentils.
- Lentil Prep: Rinse lentils well to clean the surface.
- 20-Minute Meal Prep: Dice carrots, celery, onion, and butternut squash in advance. Store in the refrigerator for up to 5 days.
- Storage and Reheating: Store cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
- Freezer Instructions: Freeze cooled soup for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave.
- Slow Cooker/Crockpot Chicken Lentil Soup: Prepare ingredients and transfer to the slow cooker. Slow cook on high for 3-4 hours or on low for 6-7 hours. Finish the soup in the slow cooker.
- Instant Pot/Pressure Cooker Chicken Lentil Soup: Cook ingredients in the Instant Pot on “Sauté”. Add remaining ingredients, cover, and seal. Cook on manual high pressure for 15 minutes. Allow a natural pressure release for 10 minutes. Finish the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg
