Mediterranean Chicken Lentil Soup (Healthy One-Pot Dinner)
This chicken lentil soup is a simple, one-pot Mediterranean-inspired recipe that gives you tender chicken, hearty lentils, and vegetables simmered together for a nourishing, protein-rich meal that’s easy to make, deeply comforting, and perfect for busy weeknights or make-ahead lunches.
Instructions
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Step 1: Cook the Veggies
Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 large onion, 1 rib celery, 3 medium carrots, 3 cloves garlic, and 1 teaspoon dried oregano. Stir and cook for 4–5 minutes, until the veggies are soft and smell good.
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Step 2: Simmer the Soup
35 minAdd 1 cup dried lentils (rinsed), 6 cups chicken broth, 1 can crushed tomatoes, 2 bay leaves, 1 teaspoon salt, and pepper. Gently place 1 pound chicken thighs into the pot so they’re mostly covered by liquid. Cover the pot and bring to a boil. Once boiling, turn the heat down low and let it gently simmer for 35–40 minutes, until the lentils are tender and the chicken is very soft. Tip: If your pot feels too full, start with 4 cups of broth and add more later.
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Step 3: Shred the Chicken
Carefully take the chicken out and place it in a bowl. Use two forks to pull it apart into small pieces. Put the chicken back into the soup and stir.
Assembly
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Step 4: Finish & Serve
Stir in 4 cups spinach and 1½ tablespoons balsamic vinegar or lemon juice. Cook for 1–2 minutes, just until the spinach wilts. Taste and adjust seasoning if needed. Serve hot with a little olive oil and black pepper. Parmesan is optional if you like extra flavor.
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