Best Mediterranean Chicken Lentil Soup

Finding a cozy, nourishing soup that’s both hearty and healthy can feel like an impossible task. Between wanting something that actually fills you up, keeps your family satisfied, and doesn’t take hours of hands-on cooking time, it’s easy to fall back on the same boring recipes week after week.

That’s where this Mediterranean chicken lentil soup comes in handy. It’s packed with protein from the chicken and lentils, loaded with vegetables, and simmers away mostly on its own while you tackle everything else on your to-do list. Plus, it’s one of those forgiving recipes that tastes even better the next day, making it perfect for meal prep or easy weeknight dinners.

What Kind of Lentils Should I Use?

For this soup, brown or green lentils are your best bet since they hold their shape well during cooking and won’t turn mushy. Red or yellow lentils tend to break down too quickly and will give you more of a thick, porridge-like texture rather than a hearty soup with distinct lentils. You can find brown and green lentils at pretty much any grocery store, and they don’t need to be soaked beforehand, which makes them super convenient. If you’re not sure which to pick, brown lentils are the most common and will definitely do the job, while green lentils (sometimes called French lentils) have a slightly firmer texture and peppery taste that works really well in Mediterranean dishes.

Options for Substitutions

This soup is really forgiving when it comes to swapping ingredients:

• Chicken thighs: You can use chicken breasts instead, though they’ll be a bit less juicy. You could also swap in turkey thighs or even leave out the meat entirely for a vegetarian version – just use vegetable broth instead of chicken broth.
• Lentils: Brown or green lentils are best here because they hold their shape during cooking. Red lentils will turn mushy, so I’d skip those for this recipe.
• Spinach: Fresh kale, Swiss chard, or even frozen spinach work great. If using frozen, add it straight from the freezer and let it thaw in the hot soup.
• Chicken broth: Vegetable broth is a fine substitute, especially if you’re going meatless. You can also use water with a couple of bouillon cubes if that’s what you have.
• Balsamic vinegar: Lemon juice gives a similar bright finish to the soup. Start with the juice of half a lemon and add more if needed.
• Crushed tomatoes: Diced tomatoes or even tomato sauce work in a pinch. If using sauce, you might want to add a bit less since it’s more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lentil soup is not rinsing your lentils before cooking, which can leave you with a cloudy, gritty broth – a quick rinse under cold water takes just seconds and makes a real difference. Another common error is adding the spinach too early, which turns it into an unappetizing olive-green mush instead of bright, tender greens, so wait until the very end and let it wilt for just a minute or two. Don’t skip shredding the chicken thighs into bite-sized pieces, as leaving them whole makes the soup harder to eat and less satisfying. Finally, taste your soup before serving and adjust the salt – lentils absorb a lot of seasoning, so what tasted perfect halfway through cooking might need a little boost at the end.

What to Serve With Mediterranean Chicken Lentil Soup?

This soup is pretty hearty on its own since it’s loaded with chicken, lentils, and veggies, but I love serving it with warm pita bread or crusty baguette slices for dipping. A simple side salad with cucumbers, tomatoes, and feta cheese dressed in olive oil and lemon juice keeps things light and fresh. If you want to make it more filling, try adding some hummus and olives on the side for a full Mediterranean spread. You could also top each bowl with a dollop of Greek yogurt and some fresh herbs like parsley or dill for extra creaminess.

Storage Instructions

Store: This soup actually gets better after a day or two in the fridge as all the flavors meld together. Keep it in an airtight container in the refrigerator for up to 5 days. The lentils will absorb some of the liquid as it sits, so you might want to add a splash of broth when reheating.

Freeze: Mediterranean chicken lentil soup freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. Just know that the spinach might lose some of its bright color after freezing, but the taste will still be great.

Reheat: Warm the soup gently on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway. Add a little extra broth or water if it’s gotten too thick, and taste to see if it needs a bit more salt or a squeeze of lemon juice to brighten it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 90-105 g
• Fat: 35-45 g
• Carbohydrates: 130-150 g

Ingredients

• 2 1/2 tbsp extra virgin olive oil
• 1 large onion (finely diced)
• 1 large celery rib (diced)
• 3 medium carrots (sliced into 1/2-inch rounds)
• 4 garlic cloves (freshly minced)
• 1 1/4 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1 cup dried brown lentils (rinsed)
• 6 cups low-sodium chicken broth
• 15 oz crushed tomatoes
• 1.2 lbs boneless skinless chicken thighs
• 2 bay leaves
• 4 cups fresh baby spinach
• 2 tbsp balsamic vinegar or lemon juice
• 1 tsp salt (or to taste)

Step 1: Prepare Mise en Place and Sauté Aromatics

• 2 1/2 tbsp extra virgin olive oil
• 1 large onion
• 1 large celery rib
• 3 medium carrots
• 4 garlic cloves
• 1 1/4 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1 cup dried brown lentils

Dice the onion, celery, and carrots into uniform sizes (this ensures even cooking), mince the garlic, and rinse the lentils under cold water.

Heat the olive oil in a large pot or Dutch oven over medium heat.

Once shimmering, add the diced onion, celery, and carrots, sautéing for 3-4 minutes until the vegetables begin to soften and the onion becomes translucent.

Add the minced garlic, dried oregano, ground cumin, and red pepper flakes, stirring constantly for about 30 seconds to bloom the spices and release their aromatics—this is the foundation of the soup’s flavor.

Step 2: Build the Soup Base

• 6 cups low-sodium chicken broth
• 15 oz crushed tomatoes
• 1.2 lbs boneless skinless chicken thighs
• 2 bay leaves
• 1 tsp salt

Pour in the chicken broth and crushed tomatoes, scraping the bottom of the pot to release any browned bits.

Add the rinsed lentils, bay leaves, and salt, stirring well to combine.

Season the chicken thighs with a pinch of salt and pepper, then nestle them into the liquid.

I like to leave the chicken thighs whole at this stage so they stay moist during cooking—the larger surface area allows the meat to infuse more flavor into the broth.

Step 3: Simmer Until Chicken and Lentils Are Tender

• broth and ingredients from Step 2

Bring the soup to a boil over medium-high heat, then immediately reduce the heat to medium-low and simmer gently for 35-40 minutes.

The lentils should become tender but not fall apart, and the chicken should be cooked through and easily shredded.

To check doneness, pierce a chicken thigh with a fork—the meat should be very tender and the juices should run clear.

Step 4: Shred Chicken and Return to Pot

• cooked chicken thighs from Step 3

Using a slotted spoon, transfer the cooked chicken thighs to a cutting board or shallow bowl.

Let them cool for 1-2 minutes until they’re cool enough to handle, then using two forks, shred the chicken into bite-sized pieces, discarding any fat or cartilage.

Return the shredded chicken to the pot, stirring gently to distribute it evenly throughout the soup.

Step 5: Finish with Spinach and Bright Acidity

• 4 cups fresh baby spinach
• 2 tbsp balsamic vinegar or lemon juice

Remove the pot from heat and stir in the fresh baby spinach, pushing it down into the warm broth so it begins to wilt.

Add the balsamic vinegar or lemon juice, which brightens the soup and balances the earthy lentils and tomatoes.

Taste and adjust the seasoning with additional salt and pepper as needed.

I find that balsamic vinegar adds a subtle sweetness that complements the Mediterranean flavors, but lemon juice works beautifully too for a sharper, fresher finish.

Step 6: Serve

Ladle the soup into bowls and serve hot.

If desired, drizzle a small amount of extra virgin olive oil on top of each bowl and finish with a crack of fresh black pepper for a traditional Mediterranean touch.

Best Mediterranean Chicken Lentil Soup

Delicious Best Mediterranean Chicken Lentil Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings: 6 servings

Calories: 1275

Ingredients Method

Ingredients

  

• 2 1/2 tbsp extra virgin olive oil
• 1 large onion (finely diced)
• 1 large celery rib (diced)
• 3 medium carrots (sliced into 1/2-inch rounds)
• 4 garlic cloves (freshly minced)
• 1 1/4 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1 cup dried brown lentils (rinsed)
• 6 cups low-sodium chicken broth
• 15 oz crushed tomatoes
• 1.2 lbs boneless skinless chicken thighs
• 2 bay leaves
• 4 cups fresh baby spinach
• 2 tbsp balsamic vinegar or lemon juice
• 1 tsp salt (or to taste)

Method

 

1. Dice the onion, celery, and carrots into uniform sizes (this ensures even cooking), mince the garlic, and rinse the lentils under cold water. Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the diced onion, celery, and carrots, sautéing for 3-4 minutes until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic, dried oregano, ground cumin, and red pepper flakes, stirring constantly for about 30 seconds to bloom the spices and release their aromatics—this is the foundation of the soup's flavor.
2. Pour in the chicken broth and crushed tomatoes, scraping the bottom of the pot to release any browned bits. Add the rinsed lentils, bay leaves, and salt, stirring well to combine. Season the chicken thighs with a pinch of salt and pepper, then nestle them into the liquid. I like to leave the chicken thighs whole at this stage so they stay moist during cooking—the larger surface area allows the meat to infuse more flavor into the broth.
3. Bring the soup to a boil over medium-high heat, then immediately reduce the heat to medium-low and simmer gently for 35-40 minutes. The lentils should become tender but not fall apart, and the chicken should be cooked through and easily shredded. To check doneness, pierce a chicken thigh with a fork—the meat should be very tender and the juices should run clear.
4. Using a slotted spoon, transfer the cooked chicken thighs to a cutting board or shallow bowl. Let them cool for 1-2 minutes until they're cool enough to handle, then using two forks, shred the chicken into bite-sized pieces, discarding any fat or cartilage. Return the shredded chicken to the pot, stirring gently to distribute it evenly throughout the soup.
5. Remove the pot from heat and stir in the fresh baby spinach, pushing it down into the warm broth so it begins to wilt. Add the balsamic vinegar or lemon juice, which brightens the soup and balances the earthy lentils and tomatoes. Taste and adjust the seasoning with additional salt and pepper as needed. I find that balsamic vinegar adds a subtle sweetness that complements the Mediterranean flavors, but lemon juice works beautifully too for a sharper, fresher finish.
6. Ladle the soup into bowls and serve hot. If desired, drizzle a small amount of extra virgin olive oil on top of each bowl and finish with a crack of fresh black pepper for a traditional Mediterranean touch.