Description
A hearty and flavorful Golden Chicken and Lentil Soup featuring caramelized onions, fragrant spices, tender shredded chicken, and nutritious lentils, finished with fresh herbs and a hint of lemon. Perfect for a comforting meal served with crusty bread.
Ingredients
Scale
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
Proteins & Stocks
- 1 pound boneless, skinless chicken breasts or thighs
- 8 cups low sodium chicken stock
Lentils & Greens
- 1 ¼ cups red lentils, rinsed
- 1 ½ cups chopped baby spinach, parsley, cilantro, dill, and mint (or any/ all herbs to taste)
For Serving
- Lemon wedges
- No knead bread
Instructions
- Caramelize: Heat 3 tablespoons 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. Add an extra tablespoon of oil if needed. Remove ¼ of the caramelized onions and set aside on a paper towel-lined plate for garnish.
- Bloom Spices: Add the minced garlic to the pot and cook for 30-60 seconds until fragrant. Stir in turmeric, coriander, seven spice, cayenne pepper, kosher salt, and black pepper. Let the spices bloom in the oil before adding liquid.
- Simmer Chicken: Pour in the chicken stock and bring to a boil. Add the chicken breasts, then reduce heat to low. Cover and 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 let it cool slightly. Shred the meat using two forks and set aside.
- Cook Lentils: Return the pot to a simmer. Add the rinsed red lentils and cook until foam appears on the surface. Skim off and discard the foam. Cover and cook on medium-low heat for 15-20 minutes or until lentils are tender.
- Finish Soup: Stir in the chopped fresh herbs and shredded chicken. Adjust soup consistency by adding more broth if needed. Taste and adjust salt as desired. Add about 2 tablespoons of lemon juice now or offer lemon wedges at serving.
- Serve: Ladle soup into bowls. Garnish with the reserved caramelized onions and serve alongside crusty no knead bread.
Notes
- Using boneless, skinless chicken thighs will yield a richer flavor and more tender texture than breasts.
- Seven spice mix can be substituted with cumin if desired, but seven spice offers a more complex taste.
- Rinsing lentils thoroughly removes excess starch and helps prevent foam buildup.
- Adjust cayenne pepper to control the heat level according to preference.
- Fresh herbs enhance the bright flavor and add freshness to the hearty soup.
- If a thinner soup is desired, add extra chicken stock or water during the finishing step.
- Lemon juice added at the end brightens and balances the rich, spiced broth.
- Serve with crusty bread to soak up the delicious soup broth and caramelized onions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: golden chicken soup, lentil soup, chicken and lentils, spiced chicken soup, healthy chicken soup, Middle Eastern soup, comfort food, one pot soup
