30 Minute Hearty Leftover Chicken Lentil Soup -

30 Minute Hearty Leftover Chicken Lentil Soup

Course: Main Course, Soup

Cuisine: Middle Eastern

Keyword: chicken, lentils, roasted chicken, soup

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 455kcal

Clear out your fridge! Transform leftover chicken or turkey into a thick, hearty, and deeply comforting spiced lentil soup in half an hour.

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Equipment

Ingredients

1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 cup yellow or white cooking onion (1 large) peeled & diced
1 Tablespoon fresh garlic (4 cloves) peeled, trimmed & minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon turmeric powder
3 cups white potatoes (3 large) peeled & cubed into 1/2 inch pieces
1½ cups dried green lentils or any colour variety such as red, yellow, brown, or black
2 teaspoons kosher or sea salt
1 Tablespoon brown sugar
4 cups chicken broth
4 cups water
3 cups leftover cooked chicken (or turkey) deboned & shredded into bite sized pieces

To serve

1-2 large lemons cut into 6 wedges
¼ cup fresh Italian parsley rinsed, stems removed & roughly chopped

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Instructions

Sauté Aromatics and Spices: Melt the unsalted butter and olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onions and minced garlic, cooking for about 3 minutes until translucent. Stir in the ground cumin, turmeric powder, and curry powder. Fry the spices for about 2 minutes until highly fragrant.
Boil and Skim: Add the cubed potatoes and lentils to the pot. Stir to combine, then add the salt and brown sugar. Pour in the chicken broth and water. Mix well and bring to a rolling boil over high heat. Use a skimmer spoon or ladle to carefully remove any foam that bubbles to the surface.
Simmer: Reduce the heat to medium. Cook the soup, uncovered, for 25 minutes, stirring occasionally, until the potatoes and lentils are soft and tender.
The 50/50 Blend: Reduce the heat to low. Carefully ladle half of the soup into a heat-proof bowl and set it aside. Use an immersion blender to purée the soup remaining in the pot until smooth. Pour the reserved, chunky soup back into the pot and stir to combine. (See notes below for standard blender safety instructions).
Heat the Chicken: Stir the shredded leftover chicken into the thickened soup. Simmer on medium heat for 5 minutes until the chicken is completely heated through.
Garnish and Serve: Ladle the hot soup into bowls. Garnish with chopped fresh parsley (or dehydrated parsley flakes) and serve immediately with a wedge of fresh lemon on the side!

Video

Notes

Using a Standard Blender (Avoid an Explosion!): If you are transferring hot soup to a stand blender, you must remove the small center cap from the lid. Lightly cover the hole with a folded paper towel or a cloth hand towel. If you seal the lid completely shut, the hot steam will blow the lid right off! (Yes, I am speaking from experience. My kitchen looked like a crime scene! Do not make the same mistake I did).

Can I make this lentil soup vegetarian?

Absolutely! Lentils are incredibly high in protein on their own. Simply omit the leftover chicken, swap the chicken broth for vegetable broth, and start with 1 teaspoon of salt (adjusting to taste at the end).

What type of lentils are best for soup?

Green and brown lentils are the most common choices because they retain a slight bite after simmering. Red and yellow lentils tend to break down and turn mushy very quickly, but they make excellent thickeners if you want a completely smooth, puréed soup!

How long does this soup last in the fridge?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Because the lentils and potatoes will continue to absorb liquid as they sit, you may need to add a splash of water or broth when reheating it the next day!

Nutrition