This Chicken and Lentil Soup is a warming, nutritious meal full of protein, fibre and vegetables — ideal comfort food for chilly days. Ready in about 30 minutes using common pantry ingredients, it’s naturally gluten- and dairy-free and works well for batch cooking and meal prep.
Notes On This Chicken and Lentil Soup Recipe
- Why choose this recipe? This one-pot Chicken and Lentil Soup is quick, easy and nutritious. It’s a practical way to increase your fibre intake — especially useful on a gluten-free diet where fibre can be low.
- Quick and easy: Tinned lentils are used here to avoid potential gluten cross-contamination found on some dried lentil packs and to cut cooking time, since they are already cooked.
- Top tip: Use homemade gluten-free chicken stock or a certified gluten-free bone broth for extra flavour and nutrition.
- Batch cooking: This soup freezes and reheats well. Portion it for lunches or freeze single portions to reheat later.
- More chicken soups: If you enjoy this, try other simple chicken soups for variety.
Ingredients and Substitutions
The recipe card below is already gluten- and dairy-free. Here are the main components and possible swaps:
- Vegetable base: Onion, carrots and celery form a flavourful base. You can adjust quantities or swap vegetables, but these give the best depth of flavour.
- Garlic: Fresh chopped garlic works best, but garlic paste or pre-minced garlic are fine alternatives.
- Chicken: Boneless, skinless chicken breasts shred easily, but thighs can be used if you prefer richer flavour.
- Chicken stock: Homemade chicken stock or a labeled gluten-free stock or bone broth will give the best results.
- Herbs: Dried sage, thyme and rosemary are used here. Fresh herbs can be substituted — reduce the quantity if using very strong fresh herbs.
- Lentils: Drained canned green lentils are used for convenience and safety on a gluten-free diet. Tinned red lentils or safe dried lentils (if clearly labeled gluten-free) can also be used — dried will require longer cooking.
- Greens: Fresh spinach is folded in at the end. Leafy alternatives like kale, spring greens or chopped pak choi work well too.
How to Make Chicken and Lentil Soup
The step-by-step method is in the recipe card below. Summary photos illustrate how straightforward this soup is to prepare:
Storing and Freezing Instructions
To store: Cool the soup, portion it into airtight containers and refrigerate for up to 3 days. If you used bone broth or homemade stock, the soup may gel in the fridge but will return to liquid when reheated.
To freeze: Freeze in single portions so you can reheat only what you need. Reheat thoroughly before serving.
Variations
This is a versatile recipe. Try these simple variations to change the flavour or texture:
- Spicy: Add chopped fresh red chilli with the garlic.
- Rice: Stir in pre-cooked rice with the lentils for a heartier meal.
- Orzo: Use gluten-free orzo added for the final 7–8 minutes for a pasta-style soup.
- Creamy: Stir in a can of coconut milk for a richer, creamier broth.
Frequently Asked Questions
Common questions about this chicken and lentil soup:
Yes. Add everything except the lentils and spinach, then cook on high for 3–4 hours or low for 6–8 hours. Remove and shred the chicken, then return it to the slow cooker with the lentils and spinach and cook for an additional 15 minutes before serving.
Lentils themselves are naturally gluten-free, but some dried lentils may be cross-contaminated with wheat-containing grains. Canned lentils are often a safer choice for those with coeliac disease, but always check packaging labels.
Chicken and Lentil Soup Recipe
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 4–5 tsp chopped garlic
- 2 chicken breasts
- 1000 ml chicken stock or chicken bone broth
- 2 tsp dried sage
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 400 g tin green lentils, drained
- 80 g fresh spinach, chopped
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, celery and garlic and fry for 5–6 minutes until the vegetables begin to soften. Add the dried herbs and cook for another 30 seconds.
- Nestle the whole chicken breasts into the vegetables and pour over the hot chicken stock. Cover with a lid, bring to the boil, then reduce to a simmer. Cook for about 20 minutes, until the chicken is cooked through.
- Remove the chicken and shred with two forks. Return the shredded chicken to the pan along with the drained lentils and chopped spinach. Stir and simmer for a further 5 minutes. Season with salt and pepper to taste, then serve.
Notes
- Storage: Keep in the fridge for up to 3 days or freeze in portions for later use.
- Reheating: Reheat thoroughly on the hob or in the microwave. Do not reheat more than once.
Nutrition
Serving Suggestions
This soup is satisfying on its own or paired with simple sides:
- Gluten-free bread: Toasted gluten-free sourdough or soft rolls are ideal for dipping.
- Crusty baguette: A gluten-free crusty baguette works well for a crunchy contrast.
- Croutons: Gluten-free croutons add texture if you want extra crunch.
More Gluten Free Soup Recipes
If you enjoy this recipe, explore other gluten-free soups for more meal ideas.
- Roasted Pumpkin Soup
- Gluten Free Chicken Noodle Soup
- Parsnip Soup
- Leek and Potato Soup
- Carrot and Parsnip Soup
- Roast Chicken Soup
- Leftover Turkey Soup
Have you tried this recipe?
If you make this soup and enjoy it, please consider leaving a review and a short comment to share your experience — feedback helps others and is greatly appreciated.
Want to connect further?
- Tag the recipe creator on social media to share your photos.
- Join community groups to discuss gluten-free cooking and recipe tips.
You Might Also Like
Beetroot Soup
Carrot and Lentil Soup
Peruvian Chicken Soup
Winter Vegetable Soup
Gluten Free Chicken Noodle Soup