Go Back Email Link
–+ servings
Print Recipe Add to Collection
Be the first to rate.

Dill Lentil Chicken Soup

Author: Maika
A comforting warm bowl of tender chicken with carrots and celery in a hearty turmeric lentil broth with a hint of Aleppo peppers and fresh dill.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings 4 servings
Course: Poultry
Cuisine: Eastern European, Mediterranean, Middle Eastern
Diet: Gluten Free
Keyword: 45 Minute Meal, Soup
Calories: 559kcal

Ingredients

Chicken Seasoning

  • 1 pound chicken thighs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • ½ teaspoon ground white pepper
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil

Soup Base

  • 1 small onion chopped
  • 1 medium carrot chopped
  • 2 ribs of celery chopped
  • 1 ½ quart low-sodium chicken broth
  • 1 cup split red lentils
  • 1 tablespoon turmeric powder
  • 1 teaspoon Aleppo pepper flakes
  • ½ teaspoon kosher salt
  • ¼ cup chopped fresh dill

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Prepare the Chicken: Season the chicken with onion powder, garlic powder, cumin powder, ground white pepper, and kosher salt.
  • Sear the Chicken: Heat olive oil on medium-high heat in a Dutch oven or soup pot and brown the chicken for 2 to 3 minutes on both sides. Remove and set aside.
  • Sweat Mirepoix: Add the onions, carrots, and celery into the pot, combine well and cover. Let it release moisture and steam for 5 minutes, Stirring halfway through.
  • Cook the Chicken and Vegetables: Add the chicken back in an even layer. Then, add the chicken broth, cover, increase the heat to high, and bring to a boil; it may take 15 to 20 minutes.
  • Then, uncover the pot once the soup base begins to boil by showing steam escaping rapidly.
  • Shred the Chicken: Remove the cooked chicken, set aside, and let it rest for at least five minutes, then shred. While the chicken rests, add the lentils, turmeric powder, Aleppo pepper flakes, and kosher salt and combine well.
  • Cook the lentil until tender, for about 10 to 15 minutes.
  • Finish the Soup: Add the shredded chicken to the pot along with the dill, and taste for seasoning to your preference.

Video

Notes

For more in-depth flavor, use a bay leaf.

Nutrition

Calories: 559kcal | Carbohydrates: 39g | Protein: 38g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 804mg | Potassium: 1160mg | Fiber: 16g | Sugar: 3g | Vitamin A: 3045IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 6mg
Tried this recipe?Please consider Leaving a Review!
QR Code linking back to recipe