Crockpot Chicken Lentil Soup
Crockpot chicken lentil soup is a filling, high-protein bowl that cooks while you are busy. Chicken thighs, brown lentils and plenty of vegetables simmer in a lightly spiced broth until everything is tender. Lentils do not need soaking, so the prep takes about fifteen minutes.
Crockpot Chicken Lentil Soup
Course: SoupDifficulty: Easy8
servings15
minutes8
hoursChicken thighs and brown lentils simmer with vegetables and warm spices. Spinach and lemon go in at the end.
Ingredients
1.5 lb boneless skinless chicken thighs, trimmed
1.5 cups dry brown lentils, rinsed and picked over
1 large yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juice
8 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 bay leaf
1 teaspoon kosher salt
5 oz fresh baby spinach
2 tablespoons fresh lemon juice
Directions
- Rinse the lentils in a fine strainer and pick out any small stones.
- Add the onion, carrots, celery and garlic to a 6-quart slow cooker.
- Spread the lentils over the vegetables and pour in the diced tomatoes with juice.
- Add the cumin, thyme, paprika, bay leaf and salt.
- Lay the chicken thighs on top and pour in the broth.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the lentils are tender and the chicken reaches 165°F.
- Remove the bay leaf. Move the chicken to a cutting board and shred it with two forks.
- Return the chicken to the pot and stir in the spinach.
- Cover for 5 minutes until the spinach wilts.
- Stir in the lemon juice, taste, and add salt or pepper as needed before serving.
Notes
- Green or brown lentils hold their shape best, while red lentils will turn the soup mushy. Add a parmesan rind during cooking for depth. The soup thickens as it sits, so thin it with broth when reheating. Refrigerate for up to 5 days or freeze for 3 months.
Why lentils and chicken are a great match
Lentils soak up flavor from whatever they cook in, and chicken thighs give off plenty of rich juices. Together they make a broth that tastes far richer than the short ingredient list suggests. The slow cooker gives the lentils time to soften without splitting apart.
Unlike dried beans, lentils need no soaking and no pre-boil. They go in dry and come out creamy-tender, which is what makes this such an easy soup.
The soup is also forgiving on timing, so it works for a long workday or a lazy weekend afternoon.
It reheats beautifully, so a pot on Sunday covers lunches for most of the week.
Choosing lentils, chicken and aromatics
Brown lentils: They hold their shape through long cooking and give the soup some bite. Green lentils work too, but red and yellow lentils collapse into a puree.
Chicken thighs: They stay tender in an 8-hour cook, where breasts can turn dry. Trim visible fat for a cleaner broth.
Carrots, celery and onion: Cut them about the same size, around half an inch, so nothing is still firm when the lentils are done.
Smoked paprika: It adds a warm, slightly smoky note and makes the soup taste like it simmered with bacon.
Fresh lemon juice: It wakes up the whole pot at the end. Without it, the soup can taste flat.
Bay leaf: One leaf adds a faint herbal background. Fish it out before serving, as it stays tough.
Tips for better lentil soup
Rinse and sort: Lentils sometimes hide tiny stones. A quick rinse and a scan on a plate saves a cracked tooth.
Salt in the right amount: Lentils absorb a lot of liquid and flavor. Use low-sodium broth and add the final salt at the end, once you can taste it.
Most common mistake: Using too little liquid. Lentils drink as they cook, so if the soup looks like stew after 6 hours, stir in a cup or two of hot broth.
Brown the aromatics if you have time: Five minutes of sauteing the onion, carrot and celery in a pan before adding gives a sweeter base, but the soup is good without it.
Let it rest: Off the heat, the soup thickens and the flavors settle, so a 10 minute rest before serving makes each bowl taste better.
Pin it
Pin it
Swaps and variations
For a vegetarian soup, leave out the chicken and use vegetable broth, then add a diced sweet potato. For extra warmth, stir in a spoonful of harissa or curry powder. Kale works in place of spinach and can go in 30 minutes earlier.
A swap that does not work is adding the lemon juice at the start. The acid keeps lentils from softening properly.
Swap the chicken thighs for shredded rotisserie chicken added in the last 30 minutes if you want a faster version with less cooking time.
What to serve with chicken lentil soup
A hunk of crusty bread or warm naan is all it needs. A dollop of plain yogurt and a sprinkle of fresh parsley on top add creaminess. For a bigger meal, add a simple cucumber and tomato salad.
Leftovers make an easy packed lunch, since the soup holds up well in a thermos.
Storing, freezing and reheating
The soup keeps in the fridge for up to 5 days in a sealed container. It gets thicker as the lentils swell, which is normal.
Freeze in single-serving containers for up to 3 months. Reheat in a saucepan with a splash of broth or water until hot and bubbling, stirring now and then.
Because lentils keep absorbing broth, reheat with extra liquid rather than adding more spices.
Pin itCrockpot Chicken Lentil Soup at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 15, led by boneless skinless chicken thighs, dry brown lentils, yellow onion, carrots
Tips for Crockpot Chicken Lentil Soup
Green or brown lentils hold their shape best, while red lentils will turn the soup mushy. Add a parmesan rind during cooking for depth. The soup thickens as it sits, so thin it with broth when reheating. Refrigerate for up to 5 days or freeze for 3 months.
Crockpot Chicken Lentil Soup FAQ
How long does Crockpot Chicken Lentil Soup take?
Crockpot Chicken Lentil Soup takes 8 hours of cooking after 15 minutes of prep.
How many people does Crockpot Chicken Lentil Soup serve?
This recipe makes 8 servings.
What do I need to make Crockpot Chicken Lentil Soup?
15 ingredients, led by boneless skinless chicken thighs, dry brown lentils, yellow onion, carrots. Amounts are in the recipe card above.
