Chicken and Lentil Soup with Spinach

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A comforting, protein-rich soup simmered with chicken, lentils, and fresh spinach in a fragrant vegetable broth. This American-inspired soup recipe, ready in about 55 minutes, pairs chicken, lentils, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chicken
• 1 cup lentils
• 1 medium carrot
• 2 stalks celery
• 1 medium onion
• 2 cloves garlic
• 4 cups chicken broth
• 3 cups spinach
• 1 tbsp olive oil
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, and cook for 5 minutes until softened.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add diced chicken, brown for 3-4 minutes on all sides.
4. Step 4: Stir in rinsed lentils, chicken broth, thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Step 5: Bring to a boil, then reduce heat to low and simmer for 25 minutes until lentils are tender.
6. Step 6: Stir in fresh spinach and cook for 2 minutes until wilted.
7. Step 7: Season with additional salt and pepper to taste before serving.