Description
A hearty and flavorful Golden Chicken and Lentil Soup featuring caramelized onions, fragrant spices, tender shredded chicken, and nutritious red lentils, finished with fresh herbs and a splash of lemon for brightness. Perfect for a comforting meal served with crusty bread.
Ingredients
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
Protein and Stock
- 1 pound boneless, skinless chicken breasts or thighs
- 8 cups low sodium chicken stock
Legumes and Herbs
- 1 ¼ cups red lentils, rinsed
- 1 ½ cups chopped baby spinach, parsley, cilantro, dill, and mint (or any combination)
To Serve
- Lemon wedges
- No knead bread
Instructions
- Caramelize Onions: In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the sliced onions and sauté, stirring frequently for 16-20 minutes until golden brown. Add additional 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 the turmeric, coriander, seven spice, cayenne pepper, kosher salt, and black pepper. Let the spices bloom in the oil for about a minute before adding the stock.
- Simmer Chicken: Pour in the low sodium chicken stock and bring the pot to a boil. Add the chicken breasts, reduce heat to low, cover the pot, and simmer gently for 18-20 minutes, or until chicken is fully cooked to an internal temperature of 165ºF.
- Shred Chicken: Remove the cooked chicken to a plate and allow it to cool slightly. Shred the chicken with two forks into bite-sized pieces.
- Cook Lentils: Return the pot to a simmer and add the rinsed red lentils. Skim off any white foam that rises to the surface with a spoon and discard. Cover the pot, reduce heat to medium-low, and cook for 15-20 minutes until lentils are tender.
- Finish Soup: Stir in the chopped fresh herbs and shredded chicken. Adjust soup thickness with additional broth if needed. Taste and add kosher salt if necessary. Add about 2 tablespoons of lemon juice directly to the soup, or serve lemon wedges on the side for individual preference.
- Serve: Ladle soup into bowls, garnish with reserved caramelized onions, and enjoy with crusty no-knead bread on the side.
Notes
- You can substitute chicken thighs for a richer flavor and slightly more fat.
- The spice blend called seven spice can be replaced by cumin if unavailable.
- Adjust cayenne pepper to taste for more or less heat.
- Use low sodium chicken stock to control salt content.
- Lemon juice can be added individually for freshness at serving.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
