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Lentil and Chicken Soup – My Colombian Recipes

This Lentil and Chicken Soup is a comforting delicious soup. Perfect for a weeknight meal, easy to make and full of flavour.

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Filled with shredded chicken, lentils, vegetables, and spices, you’ll want to make this hearty soup every week. To me there’s nothing more comforting than a big bowl of lentil soup. It comes together very easy, and it’s always a crowd-pleaser.

Even better, most of the ingredients are kitchen staples, so you probably have all the ingredients to make this lentil chicken soup recipe.

What do you need to make this soup?

Vegetables: onion, garlic, scallions, potatoes and carrots.

lenses: dried brown lentils.

Spices: cumin, salt and pepper.

flavor: tomato paste and chicken stock.

Chicken: boneless chicken breast.

Herbs: coriander or parsley to garnish.

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Lentil and Chicken Soup Recipe

Erica Dinho

Prep Time 10 mins

cook time Four. Five mins

total time 55 mins

course Main Course

Cuisine Colombian

Servings 4 servings

calories 1903 kcal


  • 1 cup chopped onion
  • 2 garlic clove minced
  • 3 chopped scallions
  • 1 ¼ cup dried lentils
  • Salt and pepper to taste
  • 1 cup potatoes peeled and diced
  • ¼ teaspoon cumin powder
  • 2 carrots peeled and diced
  • 2 tablespoons tomato paste
  • 8 cups chicken stock
  • 2 big boneless skinless chicken breast, cut in half
  • ¼ cup fresh coriander or parsley to garnish


  • Place the onion, garlic and scallions in a blender with 1 cup of chicken broth, blend until everything is mixed.

  • Place in a pot and add the rest of the the chicken stock and lentils, then bring to a boil.

  • Reduce the heat to maintain and add the potato, cumin, carrots, tomato paste and chicken. Cover and continue cooking for about 45 minutes or until the lentils are soft.

  • Remove the chicken breast and put them on a plate to cool. Shred the chicken and return it to the pot. Season with salt and pepper. Add fresh cilantro and serve with rice


*This lentil soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for about 82 hours and then reheat it on the stove over medium heat until hot.
*The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.


calories: 1903kcalCarbohydrates: 72gProtein: 154gfat: 107gSaturated Fat: 30gPolyunsaturated Fat: 23gMonounsaturated Fat: Four. FivegTrans Fat: 1gCholesterol: 515mgsodium: 1251mgpotassium: 2852mgFiber: 22gSugar: 14gVitamin A: 6600UIVitamin C: 38mgcalcium: 165mgIron: 13mg

Lentil soup is one of my top, all-time favorite comfort foods, along with bandeja paisa, arepas and ajiaco, of course. It’s something that I could easily eat enthusiastically every single day.

I love lentils because they don’t need to be pre-soaked, as dried beans do, they cook in less than 30 minutes and they’re loaded with protein and fiber.

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Last week I was craving lentil soup, but didn’t have chorizo, beef or pork at home, so I decided to add shredded chicken to my lentil soup. I think adding the meat definitely makes it feel more like a meal rather than just a bowl of soup. This rustic Lentil and Chicken Soup is a perfect, satisfying, healthy dish, that I’d bet even your kids would love!

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While I enjoy soups all year-round, I always love making them every day during the fall and winter season. I like to serve this lentil chicken soup with white rice and avocado on the side.

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More comforting soups to try:

Best Alphabet Soup

meatball sancocho

Colombian Style Beans

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