Bowl of lentil soup with a spoon in it sitting on a small plate on a white granite counter top

It may not look that appetizing, but this hearty lentil chicken soup is a winter wonder.


Chicken and Lentil Soup

At long last, your favorite Frankfort Chiropractor has put out another recipe!  This week we will share our Chicken and Lentil soup recipe which is perfect for these colder days.

What’s So Great About Lentils?

Lentils are nutritional powerhouses packed into a small package.  Loaded with fiber, antioxidants, and protein, these little plant based wonders pack a nutritional punch.  Long touted for their potential health benefits, lentils have been shown to possibly lower blood pressure, lower cholesterol, and potentially reduce risk of heart disease.  Cleveland clinic wrote a fantastic article about lentils here.

We love lentils so much that we shared a previous recipe for blackened shrimp lentil pasta!

Are Lentils a Complete Protein?

While lentils have an impressive amino acid profile for a plant based food, they are not a complete protein.  However, when you mix them with chicken breast in this soup you have a protein packed meal that delivers all essential amino acids as well as a large dose of fiber.

What Will You Need?


1 Pound of Lentils

1 Pound of Chicken Breast

3-4 Celery stalks sliced

3-4 Carrots sliced

1 Onion Diced

1 TBSP Minced Garlic

2-3 TSPS Cumin

4-6 Cups of Chicken Broth

2 TSPS Black or White Pepper

Salt to taste

How To Cook?

Simple.  Place ALL ingredients in your Instapot and press the “Beans/Chili” button.  If your Instapot does not have the “Beans/Chili” button use the manual function and set for 55 minutes.


While this recipe is technically a “soup,” it is not very “soupy.”  Typically, it comes out very thick due to the absorbency of lentils.  You won’t be left with much broth, and the consistency is more like a stew than a soup.  Either way, it’s very delicious and will provide plenty of leftovers for the next day’s lunch!