When you’re in the mood for a nourishing bowl that warms you from the inside out, chicken and rice lentil soup hits the spot. It’s a timeless comfort food, packed with protein, fiber, and flavor, and it’s one of those meals that’s just as perfect for chilly weather as it is for a simple, satisfying dinner any day of the year.
This soup brings together tender chunks of chicken, fluffy rice, and hearty lentils in a light yet savory broth. Each spoonful is balanced, mild yet flavorful, filling but not heavy. The chicken provides lean protein, while the lentils add a plant-based boost of fiber and nutrients. The rice rounds it out, giving the soup a bit of body and that cozy, comforting texture everyone loves.
What makes this soup even better is how simple it is to prepare. Start by sautéing onions, carrots, and celery in a large pot until soft and fragrant. Add garlic, a pinch of thyme or bay leaf, and your favorite seasonings. Then stir in the chicken (either raw to cook in the broth or pre-cooked for a quick version), uncooked lentils, rice, and plenty of chicken broth. Let it simmer until everything is tender and the flavors have melded together beautifully.
You can use any type of lentil, brown, green, or red. Brown and green hold their shape better, while red ones break down and thicken the broth. Feel free to adjust the texture depending on your preference. The same goes for the rice, white cooks quickly, while brown adds an earthy taste and extra fiber.
Finish it with a squeeze of lemon for brightness, or a sprinkle of fresh herbs for color and freshness. Whether you’re meal prepping or making a big batch to share, chicken and rice lentil soup is one of those dishes that gets even better the next day.
Ingredients
- 2 chicken breasts boneless and skinless
- 1 cup brown rice
- 1 cup lentils
- 1 onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 6 cups chicken broth
- 2 tbsp olive oil
- 1 tsp thyme dried
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the chicken breasts and cook until browned on both sides, about 2 minutes per side.
- Add the chicken broth, lentils, rice, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat to low and cover the pot.
- Simmer for 1 hour, or until the lentils and rice are tender and the chicken is cooked through.
- Remove the chicken breasts from the pot and shred or chop into small pieces. Return the chicken to the pot.
- Taste and adjust the seasoning if needed.
- Serve hot and enjoy!
This soup was amazing! So filling and comforting. Perfect for cold days. Will definitely make again!
I find it hard to believe lentils and rice cook in just an hour! Took me longer.
I had the same experience! My rice took ages too. Maybe it depends on the stove or how you measure the grains? Not sure, but I just let it simmer longer next time.
Tasty. I added some chicken flavor powder. More flavor! 🤤
I don’t know, it didn’t taste as good as I expected. Maybe I forgot something? The rice was mushy.
I think the lentils made it too thick. Maybe it’s just me?
Kinda basic, you know? Like onion, carrots, celery, garlic, herbs—still tastes like every soup ever lol. If you add something like bay leaf or chili flakes it’ll pop.
Totally agree on the flavor boost—bay leaf is a game changer. I also toss in chili flakes sometimes and it really wakes it up. Even with the “same soup base” veggies, the seasoning makes it different.
I followed it pretty closely but mine took longer than an hour. The rice wasn’t quite tender at 60 minutes, so I simmered another 20-ish. Still tasty though, and the flavor base is great.
Made something similar before and it came out super filling. I’d probably add a bay leaf, but the base here looks solid.
This is one of those recipes that looks too simple but tastes like you worked all day. Great pantry meal. My kids asked for seconds (rare!).
I didn’t have lentils, so I used split peas instead. It didn’t taste quite right, I think I messed it up.