Chicken lentil soup with cilantro on top in a white bowl with a spoon and a tea towel.

Golden Chicken Lentil Soup

Author: Stephanie Kay

This golden chicken lentil soup is high in protein, rich in fiber, packed full of flavor, and ready in under one hour making it a great weeknight meal! Not to mention, it makes great leftovers and works well for meal prep too.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Units Scale



  1. In a large pot heat the olive oil on medium heat. Add onions, carrots, garlic, and ginger, and cook for 3-4 minutes until tender.
  2. Add lentils, curry powder, turmeric, salt, and pepper, and cook for an additional 30 seconds until fragrant.
  3. Pour in broth and use a spoon or spatula to scrape any bits off the bottom of the pot. Add coconut milk and again stir to combine.
  4. Add raw chicken breasts to the pot, ensuring they are submerged in liquid, and cook for 20 minutes, stirring occasionally to ensure the lentils don’t stick to the bottom of the pot, on a low simmer until the chicken is cooked through.
  5. Once cooked, remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-size pieces.
  6. Return shredded chicken to the pot with the chopped kale, stir to combine, and simmer for an additional 10 minutes.
  7. Season to taste with salt and pepper as needed and serve with fresh cilantro.
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To Use Leftover Chicken: If you’d prefer to use pre-cooked chicken or leftover rotisserie chicken, skip adding the raw chicken breasts in step 4 and only cook the lentils for 15 minutes. While the lentils are cooking, shred the leftover chicken into small pieces and then add the shredded chicken as per step 7.