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!
This is a meal-prep win. Holds up well for leftovers and reheats without getting weird. I portioned it and it lasted all week.
Pretty good, but my rice took longer than the soup time said. I ended up simmering closer to 75 minutes. Still tasty though, especially after shredding the chicken.
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 exactly and it came out kind of mushy—mostly the rice. Maybe my brown rice was old or I over-simmered. Flavor was decent, texture was off for me.
Not bad, but I found it a bit bland until I went heavy on black pepper and salt. Could use more seasoning options like bay leaf or smoked paprika.
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.
Easy to make and delicious. Will definitely make again!
I’m a little nervous about simmering 1 hour—brown rice can be stubborn. Did you mean 1 hour total or 1 hour after it comes to a boil?
Good question! I simmer it on low after it reaches a boil—so: bring to a boil first, then turn down and cover for 1 hour total simmer time. Brown rice can be stubborn, but 1 hour works here with the amount of broth.
I was skeptical but my kids loved it! Next time I might add some spicy stuff!
I dunno, adding spicy stuff might ruin it. It was good enough without, you know? Just my opinion.
That’s awesome to hear! Spicy sounds like a great idea, my kids love heat too!
This recipe is a lifesaver! The flavors are amazing, and it’s so hearty. Will definitely make it again!
I don’t know, I followed the recipe but my soup came out too bland. 🤷‍♂️
I accidentally used 1 cup of rice and 1 cup of lentils like the recipe says… and then realized I forgot to chop the celery. Still good, kinda rustic. Would recommend adding celery though.
Honestly that sounds like it turned out pretty well—rustic soup is the best kind. I’ve definitely forgotten celery before and it still hits. Love that you’d recommend it though!
Wait, are you sure it’s 1 cup rice + 1 cup lentils? I tried that once and it was way too thick/ mushy for me. Maybe I cooked it too long? Still, if you forgot celery, at least the flavor didn’t fall apart.
Great recipe! I added some jalapeños for a kick and it turned out amazing! 🌶️👍
Sounds delicious! I might try that too. I’ve always loved a bit of spice in my soup! 🌶️
Absolutely loved this soup! Super filling and comforting. A perfect meal for a chilly evening. Will definitely make it again.
Greasy. Why would you use olive oil for this? Not a fan.
Soup is good, but I think I’m allergic to something in it. Just be careful!
Chicken & rice? Lentils too? How is this even a thing?? Lol, but I tried it and it was tasty!
Lentils?! That seems weird with chicken and rice… I might pass.
Haha, right? It’s a wild combo but totally works! Glad you liked it!
I hate lentils. This was a terrible choice!!!
I get it, lentils aren’t for everyone! But this soup sounds yummy without them too. Just skip the lentils next time!
But lentils are so healthy! You could try swapping them out for pasta or something instead.
Sooo good! Easy recipe too! I’m not a great cook but followed it step by step. A little sprinkle of chili flakes made it pop!
1 cup brown rice + 1 cup lentils with only 6 cups broth… kinda worried it’ll be too thick or undercooked. Did you have to add more liquid?
I think 6 cups broth is enough for that amount of rice + lentils. Since it’s covered and simmered on low, it should cook through without getting brick-thick. If it looks too thick, just splash in a bit more broth/water.
idk about cooking chicken only 2 minutes per side and then simmering… I was scared it wouldnt be cooked through but it ended up fine. Just make sure you actually shred after it’s cooked. Tasty!
2 min per side seems kinda short though… like are we sure it cooks all the way? I usually simmer longer before adding shred. But glad yours turned out tasty!
I was nervous about the 2 minutes per side too, but your tip about shredding makes sense. Thanks for the reassurance!
Chicken and rice soup? Sounds weird to me. Why lentils? They don’t fit, just sayin’.