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Hearty high protein chicken lentil soup in a bowl

High Protein Chicken Lentil Soup

A hearty, healthy soup with chicken breast, red lentils, white beans and bone broth, delivering more than 40 grams of protein per bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 6 cups chicken bone broth (1.4 liters)
  • 1 cup red lentils rinsed (200 g)
  • 1 bay leaf
  • 1 teaspoon salt plus more to taste
  • 1 1/2 pounds boneless skinless chicken breasts (680 g)
  • 1 can cannellini beans 15 oz (425 g), drained and rinsed
  • 3 cups baby spinach (90 g)
  • 1 lemon juiced
  • 1/2 cup Parmesan finely grated (45 g)

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat. Cook the onion, carrots and celery with a pinch of salt for 6 to 8 minutes until softened.
  2. Add the garlic, tomato paste, paprika, cumin and thyme and stir for 1 to 2 minutes.
  3. Pour in the bone broth, add the lentils, bay leaf and salt, and nestle in the chicken breasts.
  4. Bring to a boil, then cover and simmer gently for 18 to 22 minutes until the chicken reaches 165°F (74°C) and the lentils are soft.
  5. Remove the chicken, shred it with two forks and return it to the pot with the beans. Discard the bay leaf.
  6. Stir in the spinach until wilted, then add the lemon juice and Parmesan. Adjust the seasoning and serve.

Notes

Protein is an estimate and depends on your broth brand. Regular broth lowers it by about 7 g per serving.
Storage: refrigerate up to 4 days or freeze up to 3 months.