Chicken Kale Lentil Soup Recipe

This hearty, comforting Chicken Kale Lentil Soup is made with tender chicken, brown lentils, and fresh kale, ready in 55 minutes. The lentils soften into the rich broth while the kale wilts just enough to add a bright pop of green. I always keep a batch in the freezer for busy weeknights.

Why This Classic Works

I used to find lentil soups a bit dull, but adding tender shredded chicken entirely changes the texture. It brings a savory depth that balances the earthy lentils perfectly.

The real surprise for me was the kale, which holds up so much better than spinach in the hot broth. It adds a welcomed slight chewiness without turning to mush.

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Chicken Kale Lentil Soup Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 cup brown lentils, rinsed
• 1 pound boneless skinless chicken breasts
• 6 cups chicken broth
• 3 cups chopped kale, stems removed
• 1 teaspoon dried thyme
• 1 whole bay leaf
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

How To Make Chicken Kale Lentil Soup

1. 1. Saute the aromatics: Heat olive oil in a large pot over medium heat, then cook the diced onion, carrots, and celery for 5 minutes until soft.
2. 2. Add seasonings: Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
3. 3. Simmer the soup: Add the chicken broth, brown lentils, raw chicken breasts, bay leaf, salt, and pepper, bringing the mixture to a boil.
4. 4. Cook the chicken: Reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through, then remove it to shred.
5. 5. Finish the dish: Return the shredded chicken to the pot, stir in the chopped kale, and simmer for 5 more minutes until the kale wilts.

Recipe Tips

• Rinse your lentils: This removes any hidden debris and excess starch before cooking.
• Shred the chicken warmly: It pulls apart much easier while still hot from the broth.
• Remove the tough stems: Kale stems can be very fibrous, so strip the leaves before chopping.

What To Serve With Chicken Kale Lentil Soup

A thick slice of crusty sourdough bread is essential for soaking up the savory broth. You can also pair it with a light lemon vinaigrette side salad to cut through the richness.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 4 days. It freezes beautifully for up to 3 months, just thaw overnight before reheating on the stove.

FAQs

Can I use canned lentils?

Yes, but reduce the broth by two cups and simmer for only 15 minutes.

What kind of chicken works best?

Boneless skinless chicken breasts or thighs both work well here.

Do I need to soak the lentils?

No, brown and green lentils cook quickly without any prior soaking.

Nutrition

• Calories: 320 kcal
• Total Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 55mg
• Sodium: 680mg
• Total Carbohydrate: 35g
• Protein: 28g

Try More Recipes:

• Chicken Tortellini Soup with Kale Recipe
• Lemon Chicken Orzo Soup with Kale Recipe
• Chicken Rice Kale Soup Recipe