Chicken Lentil Soup

This hearty Chicken Lentil Soup is a protein-packed, flavor-rich bowl of comfort loaded with red lentils, shredded chicken, and warm spices—ready in just 30 minutes thanks to pressure cooking.

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Prep Time 5

Cook Time 25

Total Time 30

Servings 4 people

Calories 473 kcal

Equipment

1 Pressure cooker Electric or stovetop

Ingredients

Main ingredients

3 tablespoons Olive oil
1 Large onion chopped
3 cloves Garlic minced
3 tablespoons Tomato paste
1 ½ teaspoons Smoked paprika
1 teaspoon Cumin
½ teaspoon Turmeric
½ teaspoon Salt
¼ teaspoon Black pepper
1 cup Dry red lentils
2 Large carrots sliced
6 cups Chicken broth
2 cups Shredded chicken
Cilantro for serving, optional

Instructions

Heat olive oil in the pressure cooker pot over medium heat.
Add chopped onion and sauté until soft and sweet, about 5 minutes.
Add minced garlic and cook for 1-2 minutes.
Stir in tomato paste, smoked paprika, cumin, turmeric, salt, and black pepper. Cook for 2 minutes.
Add red lentils and stir well to coat with spices.
Pour in chicken broth and bring to a boil.
Seal the lid and cook on high pressure for 10 minutes. Let pressure release naturally.
Open the lid carefully and add shredded chicken. Stir and heat through for 2–3 minutes.
Serve hot topped with fresh cilantro if desired.

Notes

For extra convenience, use rotisserie chicken and pre-minced garlic. Store leftovers in the fridge for 4 days or freeze flat in bags for longer storage.