Chicken Lentil Soup – with carrots, celery & thyme. – A simple, easy to prepare but nutritious soup that’d perfect to make after a roast chicken or turkey dinner.
This leftover chicken lentil soup covers a couple of necessities in and early January meal plan. First, if you’ve made homemade chicken or turkey stock and have leftover chicken or turkey, this can be a terrific use of both in a tasty, winter comfort food soup.
Secondly, with the Holiday season winding dow, the days of indulgence wane into more sensible, healthier eating patterns. Chock full of sweet carrots and using incredibly nutritious lentils, this soup really fits that bill too. This soup is great to freeze in individual containers for packed lunches at the office as well.
Like this leftover chicken lentil soup recipe?
If you love a good soup, find many more ideas like this in our Soups Category!
- 2 tbsp olive oil
- 1 medium red onion chopped
- 3 cloves minced garlic
- 3 leaves bay
- 6 - 8 cups low sodium or salt free chicken stock
- 1 cup of yellow lentils
- 1 cups and ½ of diced carrots
- 1 cups and ½ diced celery
- 2 tbsp chopped fresh thyme
- Salt and pepper to season
- 2-3 cups leftover shredded chicken breast (or turkey breast)
Heat olive oil in a Dutch oven or large saucepan over medium heat. Add the onions and garlic and cook for just a few minutes until the onions soften but do not brown.
Add all of the remaining ingredients at once, EXCEPT the chicken and simmer for about 30 minutes until the lentils have cooked and broken down and the carrots are fully cooked.
Add the chicken to the pot in the last five minutes or so of cooking time to thoroughly reheat it before serving.
You can vary the thickness of this soup by controlling the amount of stock you use. The soup pictured used only 6 cups of stock to give it a creamier, more pea soup like consistency. Use more stock and cook for a shorter time for a more broth based soup.