Delicious Chicken and Lentil Soup - a hearty filling bowl of soup made from fresh homemade broth, perfect winter warming food.
There is nothing better than a bowl of soup made with fresh homemade broth and if it's something you have never tried, then make this the recipe.
Fresh vegetables, leftover chicken and filling lentils with the flavouring from cumin, coriander and herbs really make this soup so healthy and delicious.
It's perfect for batch cooking days, especially when you have a roast chicken carcass leftover after a Sunday Dinner.
My kids love this Chicken and Lentil Soup, and it's a recipe I try and have a least one tub in the freezer at all times.
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or head on over to my Full Recipe Index with over 850 delicious Slimming Eats and Weight Watchers recipes all fully searchable by meal type, ingredients, value and smart points etc.
KITCHEN ITEMS USED FOR THIS CHICKEN AND LENTIL SOUP?
- Measuring Scales
- Chopping Board
- Measuring Jug
- Santoku Knife
- Measuring Spoons
- Wooden Spoon
- Dutch oven pot or large casserole pot
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Recipe Card
Chicken and Lentil Soup
Serves 4
Ingredients
for the soup base:
- 1 Roast Chicken Carcass
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves of garlic, finely chopped
- 1 tablespoon of mixed herbs (rosemary, thyme, oregano)
- 1 teaspoon of salt
- pinch of black pepper
for the soup:
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 1 stick of celery finely, chopped
- 2 teaspoon of ground cumin
- 2 teaspoon of ground coriander
- 250g (10.5oz) of leftover cooked chicken
- ½ cup (120g) of dry red lentils (rinsed)
- salt and black pepper
- cooking oil spray
- fresh chopped parsley
Instructions
- Spray a large pot with cooking oil spray over a medium high heat, add the onion, carrots, garlic and mixed herbs and fry for a few mins to soften. Break up the chicken carcass and add to the pot. Fry for a further few mins.
- Cover with 2 litres of water and add the salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 2-4 hours (the longer you can simmer the better, as it improves the flavour of the base, If you haven’t got a chicken carcass, you can use 2 litres of ready made chicken stock)
- Drain the soup base over a sieve, so that you just have the liquid/stock and set aside.
- Clean pot and spray with some cooking oil spray, add the onion, carrots and celery and fry for approx 5 mins to soften.
- Add the cumin and coriander and stir to coat.
- Pour in the stock and lentils and bring to a boil, simmer for approx 45 mins, until lentils are softened.
- Add in the chicken and a handful of fresh chopped parsley and continue to simmer for approx 10 mins
- Season as needed with salt and black pepper.
- Serve and enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 224Total Fat 2.9gSaturated Fat 0.6gCholesterol 46mgSodium 949mgCarbohydrates 22gFiber 4.9gSugar 3.9gProtein 26.5g
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
Recipe Card
Chicken and Lentil Soup
Serves 4
Ingredients
for the soup base:
- 1 Roast Chicken Carcass
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves of garlic, finely chopped
- 1 tablespoon of mixed herbs (rosemary, thyme, oregano)
- 1 teaspoon of salt
- pinch of black pepper
for the soup:
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 1 stick of celery finely, chopped
- 2 teaspoon of ground cumin
- 2 teaspoon of ground coriander
- 250g (10.5oz) of leftover cooked chicken
- ½ cup (120g) of dry red lentils (rinsed)
- salt and black pepper
- cooking oil spray
- fresh chopped parsley
Instructions
- Spray a large pot with cooking oil spray over a medium high heat, add the onion, carrots, garlic and mixed herbs and fry for a few mins to soften. Break up the chicken carcass and add to the pot. Fry for a further few mins.
- Cover with 2 litres of water and add the salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 2-4 hours (the longer you can simmer the better, as it improves the flavour of the base, If you haven’t got a chicken carcass, you can use 2 litres of ready made chicken stock)
- Drain the soup base over a sieve, so that you just have the liquid/stock and set aside.
- Clean pot and spray with some cooking oil spray, add the onion, carrots and celery and fry for approx 5 mins to soften.
- Add the cumin and coriander and stir to coat.
- Pour in the stock and lentils and bring to a boil, simmer for approx 45 mins, until lentils are softened.
- Add in the chicken and a handful of fresh chopped parsley and continue to simmer for approx 10 mins
- Season as needed with salt and black pepper.
- Serve and enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 224Total Fat 2.9gSaturated Fat 0.6gCholesterol 46mgSodium 949mgCarbohydrates 22gFiber 4.9gSugar 3.9gProtein 26.5g
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
Jaime says
This soup was so lovely. It was meant to be my lunch for the whole week but it only lasted me 2 days. It's a good job it's syn free
Shevy (Slimming Eats) says
Better to fill up on good healthy food like this. So glad you enjoyed it. Thanks for commenting
Marie B says
Just finished the whole pot! Yummy. Great recipe - thanks
Chooe says
Currently roasting a chicken in the oven as I post this. I’m really looking forward to trying something different with the leftovers rather than just warming up what I cooked the night before. Salivating at the thought of this soul!
Kerrie says
Would I leave the the chicken stock to still simmer for 2-4 hours if I have no carcass? Can’t wait to try it!
Shevy (Slimming Eats) says
you can skip the steps for the carcass if using ready made stock.
Rebecca Irvine says
Hi just wondering how much ready made stock (oxo) I would need? Also should I use chicken or veg? Plus the red lentils, are they the ones that go soft in soup or do they have a crunchy texture? I’m fairly new to lentils in cooking. Thanks
Shevy (Slimming Eats) says
Hi Rebecca - I use homemade stock generally or fat-free stock that comes in cartons and just add the amount I need. You would need to check how much water to stock cube ratio it states on the packaging to ensure you don't result in a soup that is too salty from the stock cubes. Red lentils will go soften and thicken the soup - green/brown varieties stay firm.
Rebecca Irvine says
Just made your soup and it’s so tasty! Thankyou
Shevy (Slimming Eats) says
glad you enjoyed it 🙂
Kare says
Can you make this soup in a soup maker
Shevy (Slimming Eats) says
I haven't tested in a soup maker, but am sure it would work okay, let us know if you try and how it turns out :O)
Tony G says
I receive your emails regularly and l must say that l have never been disappointed with any recipe that l have tried. Thank you so much. I will definitely be making this soup.