Creamy Red Lentil and Chicken Soup

Learn how to make this deliciously creamy Red Lentil and Chicken Soup. Made with shredded chicken breast, carrots, red lentils, chicken stock, coconut milk along with herbs and spices. It's wholesome, filling and perfect for those cold and chilly days.

Course Soup

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 412kcal

Author Charla

Ingredients

To cook the chicken

1-1½ lb chicken breast
1½ tablespoon all purpose seasoning
2 tablespoon olive oil

To make the soup

2 tbsp olive oil
1 medium onion chopped
4 garlic cloves minced
2½ cups carrots
1 cup red lentils
1 cup coconut milk
1 teaspoon ground coriander
⅛ teaspoon chilli flakes
1 teaspoon black pepper
8 cups chicken stock
pink salt to taste

Instructions

To season and cook the chicken

Place the chicken breast in a medium bowl along with the all purpose seasoning.
Season the chicken ensuring all parts of the chicken are well coated.
In a medium sized frying pan, on medium heat, heat 2 tablespoon of olive oil.
Add the chicken breasts and sear them, this will take 10-15 minutes (make sure the chicken is completely cooked through).
Once cooked, use 2 forks to shred the pieces of chicken breast and then set aside.

To cook the rest of the soup

Add 2 tablespoon of olive oil to a large saucepan on medium heat.
Saute the onion, garlic and carrots until soft and translucent.
Add the red lentils along with the ground coriander, black pepper, chilli flakes and stir for a few minutes.
Pour in the coconut milk and the chicken stock.
Bring the pot to a rolling boil then reduce the heat to medium low with the lid on.
Simmer for 10 minutes or until the red lentils start to soften.
After the given time, remove the pot from the stove and carefully transfer the contents into a high speed blender.
Blitz at high speed into a smooth consistency.
Transfer the soup back into the pot.
Stir in the shredded chicken.
Add the pink salt to taste, as needed.
Serve with garnish accordingly.

Video

Notes

Make sure you rinse the red lentils thoroughly before using them.
There is no need to soak the lentils beforehand.
I recommend using low sodium chicken stock so the soup isn't overly salty.
Don't add the pink salt until the very end. Do a taste test first and add some only if needed.
Make sure the carrots are completely soft before pureeing the soup.
You can use an immersion stick blender or regular blender to puree the soup.

Nutrition