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Chicken lentil soup with sourdough bread

Chicken Lentil Soup

Course Dinner, lunch, Soup
Cuisine American
Keyword chicken lentil soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 479kcal
Author Victor


  • 1/2 lb ground chicken
  • 1 cup dried red lentils
  • 1 onion
  • 3 cloves garlic
  • 2 medium potatoes
  • 1 medium tomato
  • 2 qt low salt chicken broth
  • salt to taste
  • black pepper to taste
  • 2 Tbsp olive oil


  • Heat the oil in a large skillet. Add the onion and the garlic and saute over medium-low heat for about 10 minutes.
  • While sauteing the onions and garlic, in a large pot, bring the broth to a boil. Add the lentils and the diced potatoes, wait until the liquid in the pot begins to boil again, turn the heat down to medium and cook for 10-15 minutes.
  • Meanwhile, add the ground chicken to the onions and garlic and cook over medium heat for 8-10 minutes, breaking up large clumps of chicken meat.
  • Transfer the onion, garlic and chicken mixture to the pot.
  • Add the tomato and stir. Then, add salt and pepper to taste.
  • Continue cooking over medium heat for another 10-15 minutes.
  • Serve hot, garnished with chopped fresh parsley or cilantro and slices of sourdough bread.


Calories: 479kcal | Carbohydrates: 56g | Protein: 34g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 188mg | Potassium: 1703mg | Fiber: 17g | Sugar: 4g | Vitamin A: 277IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 6mg