This Chicken & Lentil Soup is comforting, nourishing and full of flavor. It’s also a delicious way of enjoying leftover roast chicken.
I like to use the bones from leftover roast chickens to make homemade bone broth, which is then used to make soups and other dishes through the week. You can make homemade broth by boiling together for a few hours: chicken bones/carcass, carrots, an onion, a few garlic cloves, apple cider vinegar, salt, pepper and water to cover.
A note regarding the lentils: It’s important to soak the lentils for at least 6 hours or overnight. Soaking makes them easier to digest and more nutritious.
Chicken and Lentil Soup
1 Tablespoon Coconut Oil (where to find coconut oil)
1 Onion, peeled & diced
2 Garlic Cloves, peeled and diced
2 Medium Carrots, diced
1 and 1/2 Cups Lentils (where to find lentils)
4 Cups Homemade Chicken Stock/Broth
2 Cups Water
1 and 1/2 to 2 Cups Leftover Chicken, shredded
Salt & Pepper to taste
- Place the coconut oil in a large saucepan over medium heat.
- When hot, add the diced onion and garlic.
- Soften gently and then add the carrots. Mix well.
- Add the lentils and pour over the stock and water.
- Bring up to the boil and, when boiling, reduce the heat and simmer for 25 to 30 minutes or until the lentils and carrots are cooked.
- Finally, stir in the chicken and cook for a further few minutes to heat up the chicken.
- Add salt and pepper to taste and serve.
Serves 6
Variation – You could also pour a cup of coconut milk into the soup, along with the chicken in step 5 for a Chicken, Coconut and Lentil Soup.
More Nourishing Soup Recipes:
Corn & Red Pepper “Sunset” Soup
Purple Carrot Soup
Zucchini, Leek & Broccoli Soup
Disclosure – this post contains affiliate links.
