Chicken And Red Lentil Soup With Lemony Yogurt

There’s something especially comforting about a warm bowl of Chicken And Red Lentil Soup With Lemony Yogurt when you want dinner to feel nourishing without being complicated. Tender chicken, creamy red lentils, aromatic vegetables, and bright lemon come together in a soup that’s hearty enough for a meal but still feels fresh.

The lemony yogurt spooned over the top is what makes this chicken lemon lentil soup really special. It adds a cool, tangy contrast to the warm, savory broth and gives every bite a little extra flavor.

Ingredient Notes & Substitutions

OLIVE OIL You’ll need about 2 tablespoons of good olive oil to soften the vegetables and build the base of the soup. Extra-virgin olive oil works beautifully here, but regular olive oil is perfectly fine if that’s what you have.

ONION Use 1 medium yellow or white onion, finely chopped. Choose one that feels firm and heavy for its size, with dry, papery skin. Shallots can be used instead if you prefer a slightly sweeter flavor.

CARROTS Two medium carrots add gentle sweetness and color. Look for firm carrots with smooth skin; peeling isn’t essential if they’re well washed, although I usually peel them for soup. You can replace one carrot with a small amount of diced sweet potato for a heartier version.

GARLIC Three or four fresh garlic cloves give the broth a wonderful savory depth. Choose plump, firm cloves rather than anything soft or sprouting. If you love garlic, adding an extra clove won’t hurt.

GROUND CUMIN About 1 teaspoon brings a warm, earthy flavor that works especially well with red lentils and chicken. Freshly opened ground cumin will have much more aroma than an old jar that has been sitting in the cupboard.

PAPRIKA A teaspoon of sweet paprika adds warmth without making the soup spicy. Smoked paprika is a good option if you want a slightly deeper, smoky note.

RED LENTILS Use about 1 cup of red lentils, rinsed well under cold water. They cook quickly and naturally break down, giving the soup its creamy texture without needing cream. Check through the lentils for any small stones or debris before cooking.

CHICKEN About 1 pound of boneless, skinless chicken thighs is ideal because they stay tender and flavorful in soup. Chicken breast works too, but be careful not to overcook it. Leftover cooked chicken can also be stirred in near the end.

CHICKEN BROTH You’ll need around 5 cups of low-sodium chicken broth. Homemade broth is wonderful, but a good-quality store-bought broth keeps this recipe quick and easy. Water can be used in a pinch, though you may need a little more seasoning.

LEMON One large juicy lemon provides both zest and juice. Choose a lemon that feels heavy for its size and has bright, fragrant skin. Add the juice gradually so you can adjust the acidity to your taste.

GREEK YOGURT About ¾ cup plain Greek yogurt makes the creamy lemon topping. Full-fat yogurt gives the smoothest result, but low-fat yogurt works as well. Plain thick yogurt can be substituted if Greek yogurt isn’t available.

FRESH HERBS A small handful of fresh parsley or mint adds freshness at the end. Parsley is mild and savory, while mint gives the soup a brighter Mediterranean feel. Use whichever you enjoy.

SALT AND BLACK PEPPER Season throughout cooking rather than adding everything at the end. The exact amount will depend on how salty your broth is.

Step-by-Step Instructions

1. Rinse the lentils

Place the red lentils in a fine-mesh strainer and rinse them thoroughly under cold running water. Keep rinsing until the water runs mostly clear. Set them aside while you prepare the vegetables.

2. Build the vegetable base

Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and carrots with a small pinch of salt.

Cook for about 5–7 minutes, stirring occasionally, until the onion becomes soft and translucent and the carrots begin to soften. Don’t rush this step, the vegetables are the first layer of flavor in the soup.

3. Add the garlic and spices

Stir in the minced garlic, cumin, and paprika. Cook for about 30–60 seconds, just until the garlic smells fragrant.

Keep the heat moderate here. Garlic can turn bitter quickly if it browns too much.

4. Add the lentils and chicken

Add the rinsed red lentils and place the chicken thighs into the pot. Pour in the chicken broth and stir gently to combine everything.

Bring the soup to a gentle boil, then immediately reduce the heat to low or medium-low. You want a quiet simmer rather than a vigorous boil.

5. Simmer until tender

Cover the pot partially and let the soup simmer for about 20–25 minutes. Stir once or twice during cooking to make sure the lentils aren’t sticking to the bottom.

The lentils should become very soft and begin breaking down into the broth. The chicken should be completely cooked and tender enough to pull apart easily.

6. Shred the chicken

Remove the cooked chicken from the pot and place it on a plate or cutting board. Once it’s cool enough to handle, shred or chop it into bite-sized pieces.

Return the chicken to the soup and give everything a good stir. If the soup has become thicker than you like, add a splash of broth or hot water.

7. Make the lemony yogurt

While the soup is finishing, combine the Greek yogurt with the zest of half a lemon and about 1 tablespoon of lemon juice.

Stir until smooth. If the yogurt is very thick, mix in a teaspoon or two of warm soup broth to loosen it slightly.

8. Finish the soup

Taste the soup and adjust the salt, black pepper, and lemon juice. This is the moment to make the flavor pop, the soup should taste savory and comforting, with enough lemon to keep it from feeling heavy.

If you’re using fresh parsley or mint, stir a little into the pot or save it for garnishing.

9. Serve

Ladle the hot soup into bowls and add a generous spoonful of lemony yogurt on top. Finish with a little extra lemon zest, fresh herbs, and a drizzle of olive oil if you like.

Serve immediately while the soup is hot and the yogurt is still cool and creamy.

Expert Tips

• Rinse the red lentils well before cooking; it helps remove excess starch and gives the soup a cleaner flavor.
• Use chicken thighs for the most tender, flavorful meat, especially if the soup will be reheated later.
• Keep the soup at a gentle simmer rather than a hard boil so the chicken stays juicy.
• Add lemon gradually at the end. Too much acidity can overpower the earthy lentils.
• Loosen thick soup with hot broth, not cold water, so you don’t interrupt the cooking temperature.
• Temper the yogurt with a little warm soup if it’s very cold or thick; it’ll blend into the bowl much more smoothly.
• Finish with fresh herbs and lemon zest for a bright final layer of flavor.

Storage & Make-Ahead

Let leftover soup cool slightly before transferring it to an airtight container. It will keep well in the refrigerator for about 3–4 days.

The soup can also be frozen for up to 3 months. For the best texture, freeze the soup without the lemony yogurt and prepare fresh yogurt topping when you’re ready to serve.

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the red lentils have thickened the soup too much.

You can also prepare the soup a day ahead—the flavor often becomes even better after resting overnight. Make the yogurt topping separately and keep it refrigerated until serving.

What to Serve With

A piece of warm crusty bread is probably the easiest partner for this red lentil soup. It’s perfect for soaking up the flavorful broth and makes a simple bowl feel like a complete dinner.

For a bigger meal, serve it alongside a simple grilled chicken or roasted vegetable platter. A crisp cucumber and tomato salad with lemon and herbs would also bring a refreshing contrast to the creamy soup.

This chicken and lentil soup is especially good for busy weeknights, cozy family dinners, or a relaxed weekend lunch. It’s comforting enough for a chilly evening but bright enough to enjoy any time you’re craving something homemade.

FAQs

Can I use chicken breast instead of chicken thighs?

Yes. Chicken breast works well, but it cooks a little faster and can become dry if simmered too long. Add it as directed and remove it as soon as it’s cooked through.

Can I make this red lentil soup without chicken?

Absolutely. Simply leave out the chicken and use vegetable broth instead of chicken broth. You can add extra lentils or vegetables if you want the soup to be more substantial.

Can I use regular yogurt instead of Greek yogurt?

Yes. Plain full-fat yogurt is a good substitute. If it’s thinner than Greek yogurt, use slightly less lemon juice at first and adjust the consistency as needed.

Why does my lentil soup become very thick?

Red lentils naturally break down as they cook, so the soup will thicken, especially after refrigeration. Simply stir in a little warm broth or water while reheating until it reaches your preferred consistency.