There is just something deeply satisfying about a meal that doesn’t just fill your stomach but truly seems to settle your soul, isn’t there? When I think about food that embodies that feeling—nourishing, reliable, and stacked with power—my mind always goes straight to this High-Protein Chicken Lentil Soup. Trust me, this isn’t your clear, watery broth; this is the ultimate comfort soup recipe, packed so tightly with goodness that it practically eats like a full dinner.
In my kitchen down in Asheville, meals that are both wholesome and dependable are everything. This soup grew out of that exact need: a dish built on the solid foundation of chicken and protein-rich lentils that keeps you going all day. It’s the kind of generous, reassuring bowl that works perfectly for a busy weeknight dinner or when you’re prepping meals ahead of time. It’s honest food, made with heart, just like the kind my grandmother taught me to love making, a tradition I carry on here at Top Chicken Eats.
I’ve seen firsthand how simple, hearty recipes hold families together, and this lentil soup is a shining example of that philosophy. It’s so deeply satisfying you won’t even think about chips or bread on the side, although we certainly won’t stop you! When you cook this, you’re choosing one of the best protein meals you can make on a single burner. It’s Lilya Lawson-approved comfort, folks!
Why This High-Protein Chicken Lentil Soup is a Kitchen Staple
Folks ask me all the time, which recipe should I try first? And honestly, nine times out of ten, I tell them to start right here. This Healthy Soup Recipe is more than just a dinner; it’s a total kitchen workhorse that proves eating well doesn’t need to be complicated or fussy.
It’s the perfect example of a true Protein Meal because the chicken and lentils team up perfectly. Here is why this recipe stays on rotation at my house:
- It’s packed with protein and fiber, which means you stay full and happy for hours. It really supports great Weight Loss Soup goals!
- Since it’s a fantastic One Pot Meal, cleanup is a breeze. You just have one pot to scrub at the end of the night.
- It tastes even better the next day, making it my go-to solution for lunch prep all week long.
- It hits that deep, warm, comforting spot—it’s pure Comfort Soup Recipes joy in a bowl.
If you’re looking for reliable, nourishing food, this is it, plain and simple.
Gathering Ingredients for Your High-Protein Chicken Lentil Soup
Okay, now for the fun part—getting everything ready to go! This recipe is quite generous; it makes enough soup to feed 8 happy people, which is why I always suggest it for those big family dinners or planning your week. When you shop, remember that precise prep makes all the difference in how this soup tastes. We want those vegetables cut just right so they soften evenly while simmering away.
We’re relying on good pantry staples and quality chicken here. Don’t skimp on the spices or the broth; that’s where all the flavor comes from in this Healthy Soup Recipe!
Ingredients for the Soup Base
These components build the backbone of our soup—the hearty part that delivers all that amazing protein and fiber. Make sure you dice your onion, celery, and carrots into nice, even little pieces!
- 4 tablespoons of bacon fat, butter, or olive oil (whatever you prefer for sautéing!)
- 1 large onion, diced—don’t even try using pre-chopped!
- 2 medium stalks celery, diced—this adds such a great background flavor.
- 2 medium carrots, diced—the mirepoix base everyone needs.
- 2 cloves garlic, thinly sliced—thin is important so it melts right in.
- To taste: Salt
- To taste: Freshly ground black pepper
- 2 tablespoons tomato paste—this deepens everything!
- 12 cups (that’s 3 quarts!) of low-sodium chicken broth or water—we want control over the salt levels here.
- 2 cups French dried lentils—please use French or Puy lentils; they hold their shape better than the red ones!
- 1 pound of boneless, skinless chicken thighs—thighs stay way juicier than breasts in a long simmer, trust me on this one.
Ingredients for Serving
This is where we add that final flourish right before it hits the bowl! These aren’t strictly required, but good heavens, do they make a difference.
- As desired: Grated Parmesan or Romano cheese—sprinkle it on top until you can’t see the soup anymore!
Essential Equipment for Making High-Protein Chicken Lentil Soup
You don’t need a fancy kitchen setup for this recipe, which I love. It’s a genuine One Pot Meal, mostly! But there are three crucial tools you’ll want ready to go before you start chopping those veggies.
Here is what you need on your counter:
- A large Dutch oven—this is the MVP, folks. I insist on a heavy Dutch oven because those thick walls distribute the heat so perfectly, meaning your lentils simmer gently and evenly. No hot spots means no scorched bits at the bottom when you’re cooking for an hour!
- A blender—this is our secret trick for that thick, creamy base we talked about.
- Two forks—we need these later for shredding that tender, slow-cooked chicken thigh meat.
That’s it! No stand mixer, no specialized gadgetry. Just honest tools for honest, flavorful food.
Step-by-Step Instructions for Perfect High-Protein Chicken Lentil Soup
Alright, grab that big Dutch oven! We are moving into the cooking phase now, and while this soup takes about 70 minutes of cook time, most of that is hands-off simmering time. The magic is in making sure we build those foundational flavors before we let everything just bubble away together.
Just follow these steps right here, and you’ll have that deeply satisfying, ready-to-eat Healthy Dinner Recipe on the table in no time.
Sautéing the Aromatics
This is where we wake up the vegetables and get that foundation flavor humming. Don’t rush this part!
- First things first: heat up your fat of choice—bacon fat, butter, or olive oil—in your large Dutch oven over medium-high heat.
- Toss in your diced onion, celery, and carrots. This trio (the mirepoix, bless its heart) needs a good seasoning right now with salt and pepper. Cook this down, stirring every now and then, until they start getting soft and sweet, which usually takes about 10 minutes.
- Next, stir in your thinly sliced garlic and the tomato paste. You want to cook the tomato paste until it starts to turn a deeper, brick-red color and you see it start sticking slightly to the bottom of the pot. That little bit of scorching concentrates the tomato flavor beautifully—that’s maybe 2 minutes more.
Simmering the Chicken and Lentils
Now we bring in the liquids and the stars of the show—the lentils and the protein!
- Pour in the 12 cups of low-sodium chicken broth or water and toss in your 2 cups of French lentils. Turn the heat up and bring the whole thing to a full boil.
- Once it’s boiling happily, drop your pound of chicken thighs right on in. Now, immediately reduce that heat down low. You want a very gentle simmer—just little lazy bubbles breaking the surface. Cover the pot and let this cook for a full hour. You should check it every 15 minutes or so just to make sure it isn’t bubbling too hard, but generally, let it be.
- When that hour is up and the lentils are tender, use tongs to carefully transfer just those lovely, cooked chicken thighs onto a separate plate to cool down a bit.
Achieving the Ideal Texture for Your High-Protein Chicken Lentil Soup
This next part is the *secret sauce* to making this soup feel like true comfort food—it’s all about texture control. We want some creaminess, but we also want whole lentils, so we only blend *half*!
- With the chicken off to cool, you’re going to take about half of the lentil soup mixture—make sure you scoop out some liquid and solids—and transfer it carefully to your blender. Safety note here: If you’re blending hot liquids, never fill the blender more than halfway! Take the center cap out of the lid and cover that hole with a folded kitchen towel to let the steam escape safely.
- Blend that half until it’s completely smooth and thick. Then, stir that creamy purée right back into the Dutch oven. Wow, look how much thicker it got just like that!
- While the chicken is cool enough to handle now, use those two forks to shred all that tender meat. Drop the shredded chicken right back into the soup pot. Give everything a final taste. Add any last bits of salt or pepper you think it needs. It’s ready to serve!
Tips for Success with Your High-Protein Chicken Lentil Soup
I always tell folks that a recipe is just a map; your experience in the kitchen is what gets you to the destination! When making this particular Healthy Soup Recipe, a few little pointers can elevate it from good to absolutely unforgettable.
First off, let’s talk about those lentils again. I specified French dried lentils—sometimes called Puy lentils—for a reason. They have this lovely, firm texture and don’t turn to complete mush when they cook for an hour. Red lentils are fast and creamy, sure, but they disappear! If you must use another type, definitely taste-test them early, because your texture goal here is a mix of smooth purée and whole, distinct lentils.
Remember that note I included in the recipe card about thickness? That’s your ultimate control lever. The beauty of blending only half the batch is that you can nudge the texture exactly where you want it. If, after stirring that purée back in, you think, “Nope, I want this soup even richer,” don’t panic. You can always carefully blend another small ladleful or two. Conversely, if you accidentally blend too much and it gets heavy, just stir in a splash more warm broth until it’s perfect for your tastebuds. It’s that easy!
Also, don’t be afraid to use real chicken thighs. I know some people lean toward boneless, skinless breasts because they feel “leaner,” but cooking them low and slow like this makes them incredibly tender and flavorful. Plus, the small amount of fat renders out and melts into the broth, giving that amazing richness you crave in a proper Comfort Soup Recipe.
Finally, season in layers! I made sure you seasoned those initial veggies well. If you wait until the very end to add all your salt, the flavor just sits on the top. By seasoning the aromatics, then seasoning again when you add the chicken and lentils, you ensure that flavor permeates every single lentil and every shred of chicken.
Storage and Reheating Instructions for High-Protein Chicken Lentil Soup
This is absolutely my favorite thing about making this batch: it’s designed for real life! If you’re making this incredible Clean Eating Recipe, you should plan on having leftovers, because it truly makes a large pot—that’s a blessing, not a chore!
For refrigeration, you can safely keep this soup sealed up tight in airtight containers for up to 4 days. Seriously, it tastes just as good on day four as it did right off the stove! The lentils and chicken soak up all those lovely herbs and the creaminess from the blended portion, making the flavor even deeper.
But what if you want to keep it longer? This soup freezes like a dream! I always portion mine out into single-serving, freezer-safe containers. That way, when you need a fast, healthy lunch or dinner, you just grab a container and warm it up. It keeps beautifully in the freezer for up to three months. Make sure you leave a little headspace at the top of your containers, though, because liquids expand when they freeze, and we don’t want any cracked lids!
Now, reheating is important, especially because we blended some of the lentils to make it creamy. If you try to blast it on high heat on the stovetop, you might find it thickens up a bit too much when it gets hot. That’s normal!
The best way to reheat this soup is on the stovetop over medium-low heat. Stir it frequently as it warms up. If it seems too thick after reheating—and most hearty soups do—just pour in a little splash of warm chicken broth or even just water. Stir until it reaches that perfect, comforting consistency you remember. Slow and steady wins the race when reheating something this hearty!
Serving Suggestions for This Healthy Soup Recipe
This hearty, protein-packed bowl is robust enough to be a complete meal on its own, especially if you’re focusing on filling Clean Eating Recipes. But honestly, nobody ever said no to a great side dish, right?
Because the texture is already so rich and satisfying, I love balancing it out. A thick slice of crusty, naturally leavened bread (perfect for dipping!) is always a winner here. If you want to keep it lighter for a truly balanced Healthy Dinner Recipe, try a simple, slightly bitter green salad dressed with a sharp lemon vinaigrette. The brightness cuts through the savory richness of the chicken and lentils beautifully. A little sprinkle of fresh parsley on top while serving just adds that final pop of color!
Frequently Asked Questions About High-Protein Chicken Lentil Soup
I get so many wonderful questions about this soup after people make it the first time! I know you’re all looking to make this recipe fit perfectly into your own busy lives, whether you’re doubling the batch or trying to sneak in extra veggies. Here are a few things folks ask me most often about turning this into their favorite Protein Meal or their go-to Weight Loss Soup.
Can I substitute the French lentils for red lentils?
That’s a common question! You absolutely *can*, but you have to understand what happens when you do. Remember how French lentils hold their shape wonderfully? Red lentils break down almost entirely during cooking. If you use red lentils, you will get a much thicker, almost fully pureed soup naturally, even if you skip the blender step. You might only need to cook them for about 30–40 minutes, not the full hour. For this recipe, which aims for a mix of textures, I really stick with the French or the brown/green varieties.
Can I make this a vegetarian or vegan soup?
Oh, yes! This recipe is easily adaptable into a great vegetarian Healthy Soup Recipe. The chicken is mostly there for texture and a protein boost, which the lentils are already crushing! To make it vegetarian, simply skip the chicken thighs entirely. Instead of chicken broth, use a good quality vegetable broth—use a flavorful one, not just water! And you’ll need to double down on that creaminess later, so you might blend a little extra of the soup base until it’s super smooth. Make sure you skip the Parmesan cheese topping, of course!
How long does this High-Protein Chicken Lentil Soup last in the fridge?
Like I mentioned before, this soup is a meal-prep dream! Because it’s so hearty, it holds up beautifully. Sealed tightly in the refrigerator, you can count on it being delicious and safe to eat for about 4 days. If you find the texture has gotten a little *too* thick after a couple of days (which happens as the lentils absorb liquid), just thin it back out with a splash of warm water or broth when you go to reheat it on the stove. It truly is one of the best Healthy Dinner Recipes for planning ahead!
Do I have to use chicken thighs, or can I use chicken breasts?
I strongly recommend the thighs for this particular recipe, and here’s why: this soup simmers for a long time—a full hour on the stove. Chicken breasts cook very fast, and if you leave them in that long, they tend to dry out and almost disappear into stringy little bits. The thighs have a little bit more fat woven in, which keeps them moist and tender even after an extended simmer. If you *must* use breasts, add them during the last 20 minutes of the cook time instead of dropping them in with the lentils. Just make sure to shred them right away!
Is this soup filling enough on its own?
Absolutely! That is the entire point of calling it a “High-Protein” soup! The combination of the lentils (which are packed with fiber and protein) and the actual chicken means this soup is genuinely one of the most satisfying things you can eat. It’s designed to be a complete meal. If you want sides, stick to something light, but honestly, if you’re making this as a One Pot Meal, it stands perfectly tall on its own. For serving suggestions, check out my tips above, but trust me, a sprinkle of cheese and you’re done!
If you have any more burning questions about this recipe or anything else on the site, feel free to check out my full disclaimer page, or reach out!
Author Spotlight: Lilya Lawson on Comfort Food
I’m Lilya Lawson, and I’m the Founder and Culinary Director over here at Top Chicken Eats! I come straight out of Asheville, North Carolina, and I really believe the very best cooking comes from a place of warmth, not perfection. I spent years taking those messy, handwritten recipe cards from my grandmother and cleaning them up just enough so that you all could make them reliably in your modern kitchens.
When I created this space back in 2021, I wanted a place to celebrate that simple, generous style of Southern comfort food, but I also wanted to bring in flavors I’ve discovered traveling. That’s why I love this **High-Protein Chicken Lentil Soup**—it’s so deeply rooted in the idea of preparing something wholesome and hearty, yet it’s clean enough to fit into today’s busy world. Cooking, for me, is about connection, and the food we share should always feel like a warm hug. If you ever want to get in touch to share your kitchen wins, my contact page is always open!
Author Spotlight: Lilya Lawson on Comfort Food
I’m Lilya Lawson, and I’m the Founder and Culinary Director over here at Top Chicken Eats! I come straight out of Asheville, North Carolina, and I really believe the very best cooking comes from a place of warmth, not perfection. I spent years taking those messy, handwritten recipe cards from my grandmother and cleaning them up just enough so that you all could make them reliably in your modern kitchens.
When I created this space back in 2021, I wanted a place to celebrate that simple, generous style of Southern comfort food, but I also wanted to bring in flavors I’ve discovered traveling. That’s why I love this **High-Protein Chicken Lentil Soup**—it’s so deeply rooted in the idea of preparing something wholesome and hearty, yet it’s clean enough to fit into today’s busy world. Cooking, for me, is about connection, and the food we share should always feel like a warm hug. If you ever want to get in touch to share your kitchen wins, my contact page is always open!
High-Protein Chicken Lentil Soup
Ingredients
Equipment
Method
- Heat the bacon fat, butter, or olive oil in the bottom of a large Dutch oven over medium-high heat.
- Add the onion, celery, carrots, and garlic. Season the vegetables well with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
- Add the tomato paste and stir to coat the vegetables. Cook until the tomato paste darkens and sticks a bit to the bottom of the pot, about 2 minutes more.
- Add the chicken broth or water and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken. Cover and continue cooking for 1 hour, checking periodically to make sure the soup is not bubbling too vigorously.
- Transfer the chicken thighs to a plate to cool.
- Working in batches, blend about half of the lentil soup until it is thick and creamy. Stir the puréed soup back into the pot.
- Using 2 forks, shred the chicken and return it to the pot. Taste and season with salt and pepper as needed. Serve with cheese sprinkled over the top if desired.