Chicken Lentil Soup with Turmeric and Ginger

Last updated: Sunday July 19, 2026

Ingredients:

2

-

Tbs

Extra-Virgin Olive Oil

1

-

Large

Yellow Onion (Diced)

3

-

-

Celery Stalks (Diced)

3

-

-

Carrots (Medium, Pealed, Diced)

1

1/2

Tsp

Kosher Salt

-

1/2

Tsp

Black Pepper (Ground)

4

-

Cloves

Garlic (Minced)

1

-

Tbsp

Ginger (Fresh, Minced)

1

1/2

Tsp

Coriander

1

-

Tsp

Turmeric

1

-

Tsp

Cumin

1

-

Lb

Chicken Breast (2 Medium)

1

-

Cup

Lentils (Puy, Rinsed, Picked)

6

-

Cups

Chicken Stock

-

1/4

Cup

Parsley (Finely Chopped)

2

-

Tbsp

Lemon Juice (Freshly Squeezed)

 

Directions:

  1. Warm olive oil in a large pot or Dutch oven over medium heart. Once hot, add onion, carrots, celery, salt (use 1 tsp is you're salt sensitive) and pepper and cook for 10 minutes. Add garlic and ginger and cook 2 more minutes.
  2. Add coriander, turmeric, and cumin. Cook for another minute.
  3. Add chicken breast, lentils, and broth. Bring to a boil over high heat. Reduce heat to low, and simmer, covered, for 22-25 minutes, or until chicken is cooked (it should read 160F). Transfer chicken to a bowl to cool for 5 minutes. Continue to cook soup for 5-10 minutes, until lentils are tender and creamy inside but still hold their shape.
  4. Meanwhile, shred chicken with two forks. Add back to pot along with lemon juice and parsley and season to taste with salt and pepper. Store leftover cooled soup in fridge for 4 days.

Yield:              6 Servings