If you are in search of a soulful, vibrant dish that warms the heart and excites the palate, look no further than the Golden Chicken and Lentil Soup Recipe. This golden-hued marvel combines tender chicken, earthy lentils, and an aromatic blend of spices that dance together in a rich chicken broth. Each spoonful offers layers of flavor, from the caramelized onions’ deep sweetness to the fresh burst of herbs and a bright squeeze of lemon. It’s the perfect comfort food that feels both nourishing and luxurious, ideal for cozy evenings or anytime you want a wholesome, satisfying meal.
Ingredients You’ll Need
For this Golden Chicken and Lentil Soup Recipe, simplicity meets magic through ingredients that play crucial roles in flavor, texture, and color. Each item is carefully chosen to build the complexity you’ll love, from the fragrant turmeric giving that signature golden color to the medley of fresh herbs adding brightness and depth.
- Olive oil (3-4 tablespoons): The base for sautéing onions and infusing the soup with a silky richness.
- Yellow onions (2 cups, thinly sliced): Essential for caramelizing to a beautiful golden brown that adds sweetness and depth.
- Garlic (10 cloves, pressed or minced): Adds a warm, pungent undertone that wakes up the entire dish.
- Ground turmeric (1 teaspoon): Provides the vibrant golden color and a subtle earthiness.
- Seven spice (1 teaspoon): Brings a complex blend of warmth and aromatic sweetness to the broth.
- Ground coriander (½ teaspoon): Offers a citrusy, nutty flavor that brightens the soup.
- Cayenne pepper (¼ teaspoon): Just enough heat to enliven without overpowering.
- Kosher salt (1 teaspoon): Enhances all the flavors beautifully and is adjustable to taste.
- Black pepper (½ teaspoon): Adds a gentle peppery spice for balance.
- Boneless, skinless chicken breasts or thighs (1 pound): The tender protein star that soaks up all the spices perfectly.
- Low sodium chicken stock (8 cups): The heart of the soup, providing the silky, savory liquid.
- Red lentils (1 ¼ cups, rinsed): Bringing body and creaminess to the soup as they cook down tender.
- Chopped baby spinach, parsley, cilantro, dill, and mint (1 ½ cups): A fresh, herbal bouquet that lifts the entire dish.
- Lemon wedges: To finish, giving the perfect tangy contrast.
- No knead bread: The ideal crusty companion to soak up every last drop.
How to Make Golden Chicken and Lentil Soup Recipe
Step 1: Caramelize the Onions
Start by heating 3 tablespoons of olive oil in a large pot over medium heat. Add the thinly sliced yellow onions and cook them slowly, stirring frequently for about 16 to 20 minutes until they become gorgeously golden brown and sweetly aromatic. If the pot looks dry, add the extra tablespoon of oil to help the onions soften and caramelize perfectly. Be sure to save a quarter of these onions to use as a garnish later, placing them on a paper towel-lined plate to drain.
Step 2: Bloom the Spices and Garlic
Next, add the minced garlic to the pot with the remaining caramelized onions and cook for another 30 to 60 seconds. This quick cook releases garlic’s fragrance without burning it. Sprinkle in the turmeric, seven spice, ground coriander, cayenne pepper, kosher salt, and black pepper. Stir gently and allow these spices to bloom for a minute or two, waking up their rich, complex flavors before adding the chicken broth.
Step 3: Simmer the Chicken
Pour in the chicken stock and bring everything to a boil. Once boiling, add the chicken breasts or thighs, reduce the heat to low, cover the pot, and let them simmer gently for 18 to 20 minutes. The chicken will cook through, absorbing the spice-infused broth, and become incredibly tender. Ensure the internal temperature reaches 165ºF for perfectly safe and juicy chicken.
Step 4: Shred the Chicken
Remove the chicken from the pot and let it cool just enough to handle safely. Using two forks, shred it into bite-sized pieces, ready to be folded back into the soup later. This step allows the chicken to spread throughout every spoonful, making the soup deeply satisfying.
Step 5: Add Lentils and Cook
Return the pot to a simmer and stir in the rinsed red lentils. As they cook, white foam may rise to the surface—skim this off with a spoon to keep the broth clean and clear. Lower the heat to medium-low, cover again, and let the lentils soften over 15 to 20 minutes until tender and creamy, enriching the soup’s texture.
Step 6: Finish the Soup
When the lentils are perfectly cooked, stir in the shredded chicken and the fresh chopped herbs—spinach, parsley, cilantro, dill, and mint all mingle to freshen each bite. If the soup feels too thick, add a splash of broth to loosen it to your preference. Taste and adjust the salt as needed. Finally, add about two tablespoons of fresh lemon juice now or leave it to guests to squeeze individually at the table.
Step 7: Serve
Ladle the golden, fragrant soup into bowls and top with a sprinkle of the reserved caramelized onions for an irresistible crunch and sweetness. Serve alongside crusty no knead bread for dipping—every bite should be a comforting celebration.
How to Serve Golden Chicken and Lentil Soup Recipe
Garnishes
Simple garnishes like the caramelized onions add a burst of texture and sweetness, balancing the soup’s spices beautifully. A few fresh herb leaves or an extra squeeze of lemon juice can brighten each spoonful, bringing freshness and zing to the dish.
Side Dishes
This soup pairs wonderfully with rustic breads like no knead or sourdough, perfect for mopping up every flavorful drop. A crisp, green salad or lightly roasted vegetables add freshness and variety to round out the meal effortlessly.
Creative Ways to Present
For a special dinner, serve the soup in warm bowls with a drizzle of high-quality olive oil and a sprinkle of toasted nuts or seeds on top for crunch. You can also serve it in individual mini crocks accompanied by a wedge of lemon for guests to customize. This Golden Chicken and Lentil Soup Recipe impresses not just with flavor but with its inviting golden glow and fresh toppings.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for up to 4 days, giving you delicious leftovers that taste even better the next day as the flavors meld further.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers, leaving some room at the top for expansion. Frozen soup can last up to 3 months, making it a perfect ready-made meal option on busy days.
Reheating
To reheat, warm the soup gently on the stove over medium heat, stirring occasionally until piping hot. If it has thickened too much, add a little extra broth or water to achieve your desired consistency. Avoid using the microwave when possible to preserve the soup’s lovely texture and taste.
FAQs
Can I use different types of lentils for this soup?
Absolutely! Red lentils are preferred here because they cook quickly and break down to create a creamy texture, but you can try brown or green lentils if you prefer a firmer bite; just allow for longer cooking time.
What is seven spice, and can I substitute it?
Seven spice is a Middle Eastern blend of warm spices like cinnamon, cloves, and nutmeg. If you don’t have it on hand, you can substitute with a mix of cumin, cinnamon, and allspice for a similar aromatic profile.
Can this soup be made vegetarian?
Yes! Substitute the chicken with hearty vegetables like mushrooms or root vegetables and use vegetable stock instead of chicken stock. Add extra herbs for flavor depth, and it will still be deliciously comforting.
How do I adjust the spice levels?
If you prefer less heat, reduce or omit the cayenne pepper. You can always add a pinch of chili flakes or hot sauce on the side for those who like it spicier.
Is it better to use chicken breasts or thighs?
Both work well in this recipe. Chicken breasts give a leaner texture, while thighs tend to be more tender and flavorful. Choose based on your preference or what you have available; either way, the soup is outstanding.
Final Thoughts
Making this Golden Chicken and Lentil Soup Recipe is like inviting comfort and warmth to your dinner table with each simmering pot. Its blend of rich spices, tender chicken, and wholesome lentils creates a truly special meal that feels like a hug in a bowl. I wholeheartedly encourage you to try it—you might just find your new favorite weeknight staple or a show-stopping dish to share with friends and family.
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Golden Chicken and Lentil Soup Recipe
This Golden Chicken and Lentil Soup is a hearty, flavorful one-pot meal featuring tender chicken, red lentils, and a blend of aromatic spices like turmeric and seven spice. Caramelized onions add a sweet depth, while fresh herbs and a squeeze of lemon brighten every spoonful. Perfect for a comforting lunch or dinner, served with crusty bread.
- Total Time: 1 hour 5 minutes
- Yield: 5 servings
Ingredients
Soup Base
- 3–4 tablespoons olive oil
- 2 cups yellow onions, thinly sliced
- 10 cloves garlic, pressed or minced
- 1 teaspoon ground turmeric
- 1 teaspoon seven spice
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 cups low sodium chicken stock
Protein and Lentils
- 1 pound boneless, skinless chicken breasts or thighs
- 1 ¼ cups red lentils, rinsed
Herbs and Garnishes
- 1 ½ cups chopped baby spinach, parsley, cilantro, dill, and mint (any combination)
- Lemon wedges (for finishing)
- No knead bread (for serving)
- Reserved caramelized onions (for garnish)
Instructions
- Caramelize Onions: Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the thinly sliced onions and sauté, stirring frequently, for 16-20 minutes until golden brown and caramelized. If the pot becomes too dry, add an additional tablespoon of oil. Once done, remove ¼ of the caramelized onions and place them on a paper towel-lined plate to use as a garnish later.
- Bloom Spices and Garlic: To the same pot, add the minced garlic and cook for 30 to 60 seconds until fragrant. Then stir in ground turmeric, ground coriander, seven spice, cayenne pepper, kosher salt, and black pepper. Let the spices bloom and infuse the oil for about a minute before continuing.
- Simmer Chicken: Pour in the low sodium chicken stock and bring the pot to a boil. Add the chicken breasts or thighs, reduce heat to low, cover with a lid, and let simmer for 18-20 minutes until the chicken reaches an internal temperature of 165ºF and is fully cooked.
- Shred Chicken: Remove the cooked chicken from the pot and place it on a plate. Allow it to cool slightly, then shred the meat using two forks.
- Cook Lentils: Bring the soup back to a simmer, then add the rinsed red lentils. When white foam appears on the surface, skim it off with a spoon and discard. Cover, reduce heat to medium-low, and simmer for 15-20 minutes until the lentils are tender.
- Finish Soup: Stir the chopped fresh herbs and shredded chicken back into the pot. If the soup is too thick, add more broth or stock to thin it to your preferred consistency. Taste and adjust seasoning with additional kosher salt if needed. Add about 2 tablespoons of lemon juice now or serve with lemon wedges for individual preference.
- Serve: Ladle the soup into bowls and garnish each serving with the reserved caramelized onions. Serve alongside crusty no knead bread to soak up the rich broth.
Notes
- Use chicken thighs instead of breasts for a juicier, more flavorful soup.
- Spice levels can be adjusted by reducing or increasing cayenne pepper.
- The soup can be made ahead and stores well in the refrigerator for up to 3 days.
- For a vegetarian version, replace chicken stock and chicken with vegetable stock and add extra lentils or chickpeas.
- Rinse lentils thoroughly to minimize foam and bitterness.
- Make sure to cook chicken thoroughly to 165ºF for food safety.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
