If there’s one recipe that wraps you up in a big warm hug, it’s this Golden Chicken Lentil Soup. It’s creamy, fragrant, and filled with all the right kind of cozy. Whether it’s a crisp autumn evening or you’re just craving something nourishing after a long day, this golden-hued bowl of goodness hits the spot every single time.
As a Texas mom who knows the chaos of juggling dinner between homework and bedtime routines, I promise this recipe is weeknight-friendly and heartwarming enough for the whole family.
Table of Contents
Why You’ll Love This Golden Chicken Lentil Soup
- It’s ready in under an hour—perfect for busy weeknights.
- It’s packed with wholesome ingredients that nourish your body.
- It’s rich, creamy, and full of curry-kissed flavor.
- It makes amazing leftovers for lunch the next day.
This soup feels like a little kitchen magic—the kind that makes everyone at the table pause after the first spoonful.
What Does Golden Chicken Lentil Soup Taste Like?
Think of sunshine in a bowl. The curry powder brings warmth and spice, the coconut milk adds silky richness, and the red lentils give it that cozy, stick-to-your-ribs comfort. The shredded chicken adds a satisfying heartiness, while kale or spinach gives it a touch of freshness and color.
It’s earthy, creamy, and deeply comforting—without feeling heavy.
Ingredients You’ll Need for Golden Chicken Lentil Soup
Before we dive into cooking, let’s take a moment to talk about the ingredients that make this Golden Chicken Lentil Soup so rich, creamy, and comforting. Every single item plays a role in building that cozy depth of flavor you crave on chilly evenings.
Here’s everything you’ll need—and a few thoughtful options to customize it your way.
For the Soup Base
- 1 cup Red Lentils (rinsed well)
Red lentils are the heart of this soup. They cook quickly and break down beautifully, giving the soup a naturally creamy texture without needing heavy cream.
If you’ve ever made my Chickpea Potato Soup, you’ll recognize that same earthy comfort here—lentils are just as nourishing but add even more plant-based protein. Tip: Always rinse lentils under cool water until it runs clear to remove excess starch and dust.
- 6 cups Chicken Broth (or Vegetable Broth for a vegetarian option)
The broth sets the tone for the entire dish. A rich, flavorful stock makes all the difference in this Golden Chicken Lentil Soup.
Homemade broth is always wonderful, but a high-quality store-bought one works perfectly too. Vegetarian twist: Use vegetable broth instead and skip the chicken—you’ll still have a hearty, protein-packed soup that tastes divine. If you love broth-based soups, check out my Slow Cooker Lemon Chicken Rice Soup for another comforting classic.
- 2 Chicken Breasts or Thighs (boneless, skinless)
Tender chicken adds satisfying heartiness to every spoonful. You can use either chicken breasts for a leaner soup or thighs for extra flavor and juiciness. Shortcut option: Pre-cooked or shredded rotisserie chicken works beautifully here. It’s my go-to move on busy weeknights when I’m juggling dinner with three kids running around the kitchen. You can also reuse leftover chicken from recipes like Creamy Chicken Noodle Soup for less prep and less waste.
- 2 cups Chopped Kale (or Spinach)
Adding greens makes this soup as nourishing as it is comforting. Kale holds up beautifully in the hot broth, but baby spinach is a softer, sweeter substitute that wilts perfectly. This touch of green gives your Golden Chicken Lentil Soup a gorgeous contrast of color—and an extra boost of vitamins and fiber. Tip: If you’re using spinach, add it near the end so it keeps its bright color and freshness.
For the Creamy Golden Flavor
- 1 can Coconut Milk (full-fat or light)
Coconut milk brings luscious creaminess and that signature silky texture to the soup. It’s what gives this Golden Chicken Lentil Soup its dreamy mouthfeel without any dairy. Full-fat coconut milk gives a richer, velvety finish, while light coconut milk keeps things lighter but still smooth. Want to keep things consistent? I use coconut milk in many of my soups, including Curry Dumpling Soup, for that same comforting creaminess.
- 2 tablespoons Curry Powder
The secret ingredient behind that golden glow! Curry powder infuses this soup with warmth, depth, and a subtle kick that feels like a gentle spice hug. You can adjust the amount to your taste—use one tablespoon for a mild version or the full two tablespoons if you love bold flavor. Tip: Bloom the curry powder in oil with the onions and garlic (before adding the broth) to enhance its aroma and color. That’s how you achieve the rich, golden hue that gives this soup its name.
- 1 medium Onion, diced
Onions are your foundation of flavor. They add natural sweetness and depth as they caramelize in the pot. Choose a yellow or white onion for the best balance. Pro Tip: Take your time sautéing the onions until they turn translucent and slightly golden—it’s the key to building that savory base that makes the Golden Chicken Lentil Soup irresistible.
- 3 cloves Garlic, minced
Garlic adds another layer of warmth and aroma. When sautéed with onion and curry powder, it releases an irresistible fragrance that makes your kitchen smell like pure comfort. If you’re a garlic lover, feel free to toss in an extra clove or two—no judgment here!
Step-by-Step Instructions for Golden Chicken Lentil Soup
Making this Golden Chicken Lentil Soup is a comforting experience in itself—your kitchen fills with the cozy aroma of simmering curry, coconut milk, and garlic. It’s a simple process with big rewards, perfect for both busy weeknights and slow weekend evenings when you crave something wholesome yet deeply satisfying.
Here’s how to bring this nourishing bowl of goodness to life:
Step 1: Sauté the Aromatics
Start by heating a tablespoon of oil in a large, heavy-bottomed pot over medium heat. Add one diced onion and three cloves of minced garlic. Stir frequently and let them cook for about 4–5 minutes, until the onion turns soft and translucent, releasing that irresistible sweet-savory aroma.
This is the flavor base of your soup—don’t rush it. If you’ve ever made my Ginger Garlic Chicken Soup, you’ll know how this simple step builds beautiful depth right from the start.
Step 2: Add the Lentils and Broth
Pour in 6 cups of chicken broth (or vegetable broth if you prefer a vegetarian option). Then, add 1 cup of rinsed red lentils. Stir well, scraping the bottom of the pot to lift all those flavorful bits left by the onions and garlic.
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 10 minutes, giving the lentils time to soften and begin thickening the soup.
Tip: Red lentils cook faster than green or brown lentils, which makes them perfect for a quick yet hearty meal like this Golden Chicken Lentil Soup.
Step 3: Add the Chicken
If you’re using raw chicken breasts or thighs, now’s the time to add them directly to the simmering broth. Cover the pot and let the chicken cook gently for about 20–25 minutes or until it’s tender and fully cooked through.
If you’re in a hurry, you can absolutely use pre-cooked or rotisserie chicken instead—just wait until Step 5 to stir it in. I often use leftovers from my Slow Cooker Lemon Chicken Rice Soup to save time while still keeping that homemade goodness.
Step 4: Shred the Chicken
Once the chicken is cooked, carefully remove it from the pot using tongs and place it on a cutting board. Shred it into bite-sized pieces using two forks—just enough to create tender strands that soak up the golden broth beautifully.
Return the shredded chicken to the pot and give it a gentle stir. The soup should already be looking hearty and inviting at this point.
Step 5: Add the Golden Goodness
Now comes the part that gives this soup its golden glow. Stir in:
- 1 can of coconut milk (for creaminess)
- 2 tablespoons of curry powder (for warmth and color)
- 2 cups of chopped kale (or spinach if that’s what you have on hand)
Let the soup simmer gently for another 5–10 minutes, stirring occasionally. This is where all the flavors come together—the curry powder blooms in the coconut milk, the kale softens, and the broth turns rich and velvety.
Note: The curry gives this Golden Chicken Lentil Soup its signature sunshine hue. If you want to tone it down, use 1 tablespoon instead of 2.
Step 6: Taste and Adjust
Before serving, taste the soup and adjust the seasoning as needed. You might add a pinch of salt, a squeeze of lemon for brightness, or a bit more curry if you crave extra warmth.
If the soup feels too thick, just add a splash of broth or water to reach your perfect consistency. Remember, lentils continue to thicken as they sit, so a little extra liquid goes a long way.
Step 7: Serve and Enjoy
Ladle the hot Golden Chicken Lentil Soup into bowls and serve it with warm crusty bread, naan, or even over steamed rice for a more filling meal.
This dish makes a wonderful pairing with lighter sides like my Cabbage Roll Soup Recipe or a crisp green salad. And don’t forget—leftovers taste even better the next day as the flavors deepen.
Step 8: Make-Ahead and Storage Tips
One of the best things about this Golden Chicken Lentil Soup is that it keeps beautifully.
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Cool completely, then freeze for up to 3 months.
- Reheat: Warm on the stovetop over medium heat, adding a splash of broth to loosen it up if needed.
I often double the batch because it’s a lifesaver on busy weeks—especially when I need something quick, nourishing, and comforting for dinner.
Bonus Tip: Turn It Into a Slow Cooker Soup
If you love the set-it-and-forget-it approach, you can easily adapt this recipe.
Add all ingredients (except kale and coconut milk) to your slow cooker and cook on Low for 6–7 hours or High for 3–4 hours. Then stir in the coconut milk and kale just before serving.
It’s similar to my Slow Cooker Chicken Fajita Soup—easy, flavorful, and perfect for hands-off cooking days.
Final Thought
Cooking this Golden Chicken Lentil Soup is more than following steps—it’s creating comfort from simple ingredients. From the moment those onions hit the pan to the first steamy spoonful, you’re building something warm, nourishing, and filled with love.
This isn’t just another soup recipe—it’s one that you’ll come back to time and again whenever your family (or your soul) needs a cozy meal.
Tips and Tricks for Perfect Golden Chicken Lentil Soup
- Want it thicker? Let it simmer uncovered a few extra minutes to reduce the liquid.
- For a vegetarian option: Skip the chicken and use vegetable broth—lentils alone make it hearty.
- Spice swap: Try a dash of turmeric and cumin if you’re out of curry powder.
- Storage magic: It keeps in the fridge for up to 5 days and freezes beautifully for 3 months.
- Kid tip: Use light coconut milk and less curry for a milder flavor your little ones will love.
Personal note: The first time I made this, my youngest called it “sunshine soup” because of its golden color. It stuck—and now it’s one of our go-to family dinners when we need a pick-me-up meal.
Storing Golden Chicken Lentil Soup
Let the soup cool completely before transferring to an airtight container.
- Refrigerate: Up to 5 days
- Freeze: Up to 3 months
To reheat, warm on the stovetop over medium heat or microwave in short bursts, stirring occasionally.
FAQs
Can I use green or brown lentils instead of red?
Yes, but they take longer to cook and won’t break down as smoothly.
Can I use rotisserie chicken?
Absolutely! It’s a time-saver and adds a wonderful depth of flavor.
Is this soup dairy-free?
Yes, thanks to coconut milk—it’s creamy without any dairy.
Conclusion
This Golden Chicken Lentil Soup isn’t just a recipe—it’s comfort in a bowl. Whether you’re fighting off a cold, winding down after a long day, or simply craving something wholesome, this golden beauty will nourish both your body and your heart.
If you loved this recipe, check out some of my other cozy soups like Creamy Chicken Noodle Soup or Ginger Garlic Chicken Soup.
Warm, simple, and oh-so-satisfying—this is one you’ll want to make again and again.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Golden Chicken Lentil Soup – Creamy, Hearty, and Delicious
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 bowls
- Category: Soups
- Method: Stovetop
- Cuisine: American
Description
Indulge in this Golden Chicken Lentil Soup, a cozy and nourishing dish that warms the body and soul on chilly evenings.
Ingredients
- 1 cup Red Lentils, rinsed
- 6 cups Chicken Broth, or vegetable broth for a vegetarian option
- 2 pieces Chicken Breasts or Thighs, feel free to use pre-cooked chicken
- 2 cups Kale, chopped (or spinach as a substitute)
- 1 can Coconut Milk, full-fat for richness or light for a leaner option
- 2 tablespoons Curry Powder, adjust based on your spice tolerance
- 1 medium Onion, diced
- 3 cloves Garlic, minced
Instructions
1. Heat a tablespoon of oil over medium heat and sauté diced onions and minced garlic for about 5 minutes until fragrant and translucent.
2. Pour in chicken broth and add rinsed red lentils, bringing to a gentle boil. Reduce heat and simmer for about 10 minutes.
3. If using raw chicken, add to the pot, cover, and simmer for approximately 25 minutes until cooked through.
4. Remove cooked chicken, shred it, and return it to the pot.
5. Incorporate coconut milk, chopped kale or spinach, and curry powder. Stir and simmer for an additional 5–10 minutes.
6. Taste and adjust seasonings as needed before serving hot.
Notes
This soup stores beautifully and can last in the fridge for up to 5 days or be frozen for up to 3 months for easy meals.
