This chicken and green lentil soup is an easy, filling lunch with only a short amount of preparation. Chicken thighs, cooked green lentils and vegetables simmer together on the Chunky Soup setting. Dried thyme adds flavour to the stock, while lemon juice and fresh parsley go in at the end.
The recipe makes four lighter portions. Serve it as it is, or add some crusty bread for a more substantial meal.
What You Need
The quantities and full method are in the recipe card below.
- Cooked green lentils: I used a 430g jar from M&S, which gives 280g once drained. Tinned or jarred green lentils work too; the drained weight may vary slightly.
- Boneless chicken thighs: Cut these into small, even pieces so they cook through. You can use raw chicken in a Ninja Soup Maker but you will need to use cooked chicken in other models (unless stated otherwise).
- Onion, carrot and celery: Dice the carrot and celery quite small for the chunky setting.
- Dried thyme and black pepper
- Chicken stock: Make up 800ml using a chicken stock pot or your favourite stock. I think the concentrated pots add more flavour than the cubes so I recommend using these.
- Lemon juice and parsley: Stir these in after cooking. Finely chop the parsley leaves.
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How to Make Chicken and Green Lentil Soup in a Soup Maker
Drain the lentils, cut the chicken into bite-sized pieces, slice the onion and chop the carrot and celery. Make up 800ml of chicken stock using a stock pot, then add the chicken, lentils, vegetables and dried thyme and pepper to the soup maker. Pour in as much stock as you can without going over the maximum fill line. Pop the lid on and select Chunky Soup.
When the cycle finishes, carefully remove the lid and stir in the lemon juice and parsley. Have a taste and add a bit more lemon or seasoning if you think it needs it.
Can I Use Raw Chicken in Any Soup Maker?
Check the instructions for your model before adding raw chicken. I use a Ninja Soup Maker for this recipe. If your soup maker does not cook raw chicken, use approximately 200g to 250g of cooked chicken instead.
Do I Need to Soak the Lentils?
No. This recipe uses already cooked green lentils from a jar or tin. Drain them and add them straight to the soup maker. Dried green lentils need a different cooking method and are not a direct swap here.
Can I Make It Ahead?
Yes. Cool any leftovers promptly and keep them covered in the fridge for up to two days. Reheat until piping hot throughout. The lentils may absorb some of the stock as the soup sits, so add a splash of water or stock if it has thickened.
You can also freeze cooled portions. Defrost them thoroughly in the fridge before reheating.
More Soup Maker Recipes
If you enjoyed this one, try my curried chicken and lentil soup, chicken and chickpea soup or lemon chicken orzo soup. Or check out my complete collection of soup maker chicken soups.
Chicken and Green Lentil Soup (in a Soup Maker)
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Ingredients
- 280 g cooked green lentils see note 1
- 350 g boneless chicken thighs see note 2
- 1 onion sliced
- 1 carrot approx 100g, diced
- 1 celery stick diced small
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 800 ml chicken stock made from a chicken stock pot
- 1 tbsp lemon juice
- 1 tbsp chopped parsley optional
Instructions
- Add the chicken, lentils, onion, carrot, celery and thyme to the soup maker. Pour in the chicken stock, making sure not to go over the maximum fill line.
- Select Chunky Soup.
- At the end of the soup maker cycle, carefully remove the lid and stir in the lemon juice, parsley and black pepper. Taste and adjust the lemon or seasoning if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.
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