Comforting Chicken, Tomato and Lentil Soup Recipe

This chicken tomato lentil soup is comforting, hearty, and simple to prepare. Tender chicken and lentils simmer in a flavorful tomato broth, accented with garlic, onion, sun-dried tomatoes and a hint of heat if you like. The recipe comes together in under 45 minutes and makes a satisfying weeknight dinner or a meal to share with family and friends.

The rich tomato base, sautéed aromatics and well-chosen seasonings give this soup deep flavor without fuss. Lentils absorb the broth and become tender, adding body and fiber, while chicken provides lean protein. Serve with crusty bread or a side salad for a complete, nourishing meal.

Ingredient Notes

See the recipe card below for exact quantities and step-by-step instructions.

• Lentils – Red lentils cook faster and break down slightly for a creamy texture. Green or brown lentils work too if you prefer a firmer bite; they will take a bit longer to cook.
• Chicken – Rotisserie chicken is an easy shortcut. Alternatively, cook raw chicken breasts or thighs directly in the broth for convenience and flavor.
• Stock – Use chicken stock for depth of flavor. Avoid substituting with plain water unless you plan to significantly boost seasoning.

Top Tips

• Watch the lentils as they cook. Aim for tender but not fully mushy unless you want a thicker, almost puree-like texture.
• If the soup thickens after resting, loosen it with a splash of chicken broth or water when reheating.
• Season gradually and taste before serving. A final pinch of salt and a grind of black pepper brighten the flavors.

Lentils = Fiber

Lentils are naturally high in fiber and plant-based protein, which helps make this soup filling and nutritious. The fiber content supports digestion and contributes to satiety, so a bowl will keep you satisfied for hours.

Storage

Allow the soup to cool before transferring it to an airtight container. Refrigerate for up to 4 days. Note that the lentils will continue to absorb liquid and the soup may thicken over time. To reheat, add a splash of chicken broth or water and warm on the stovetop or in the microwave until hot.

Chicken Tomato Lentil Soup Recipe

Ingredients

• 2–3 chicken breasts or chicken thighs
• 6 cups chicken stock
• 1 cup red or green dried lentils
• 12-ounce can diced tomatoes (do not drain)
• 1 yellow onion, finely diced
• 3 garlic cloves, finely minced
• 2 tablespoons tomato paste
• ½ tablespoon Calabrian chili paste (optional)
• ¼ cup sun-dried tomatoes
• 2 bay leaves
• 1 teaspoon Italian seasoning
• 1 teaspoon granulated garlic
• ½ cup Parmesan cheese
• ¼ cup heavy cream
• 1 tbsp parsley (optional)
• Olive oil or cooking oil
• Salt and pepper to taste

Instructions

1. Heat a little olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
2. Add the minced garlic, tomato paste, optional Calabrian chili paste, and sun-dried tomatoes. Cook for about 1 minute, stirring to combine and release aromas.
3. Add the raw chicken, chicken stock, diced tomatoes with their juices, lentils, bay leaves, Italian seasoning and granulated garlic.
4. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 18–20 minutes, or until the chicken is cooked through and the lentils are tender.
5. Remove the chicken and shred it with two forks. Discard the bay leaves, then return the shredded chicken to the pot once the lentils are cooked.
6. Stir in the heavy cream and simmer an additional 2–3 minutes to warm and combine. Turn off the heat and stir in the Parmesan and parsley.
7. Season generously with salt and pepper to taste. Serve hot with crusty bread or a simple green salad.

Notes

• Adjust the amount of chili paste to control the spice level.
• For a lighter version, omit the heavy cream and reduce the Parmesan.
• Leftovers thicken; loosen with stock or water when reheating.

Nutrition (approx.)

Calories: 563 kcal | Carbohydrates: 51 g | Protein: 52 g | Fat: 17 g | Fiber: 16 g

If you try this recipe, consider leaving a review on the page where you found it or jotting a note for yourself about any tweaks you made. Small adjustments—different herbs, a squeeze of lemon, or swapping lentil type—can personalize the soup to your taste.