Best 3 Chicken Lentil Soup With Jammy Onions Recipes

Are you searching for a satisfying and flavorful soup recipe that combines the savory goodness of chicken, lentils, and the irresistible sweetness of jammy onions? Look no further! Our article will guide you through creating an exceptional chicken lentil soup infused with the velvety texture of lentils, the tender and juicy chicken, and the subtly caramelized sweetness of jammy onions.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN-LENTIL SOUP WITH JAMMY ONIONS

Chicken-Lentil Soup With Jammy Onions image

This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.

Provided by Andy Baraghani

Categories Bon Appétit Soup/Stew Lunch Dinner Chicken Lentil Onion Wheat/Gluten-Free Healthy Peanut Free Tree Nut Free Soy Free Winter

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 skin-on, bone-in chicken thighs, patted dry
Kosher salt
¼ cup extra-virgin olive oil
1 large onion, thinly sliced
6 garlic cloves, thinly sliced
1 cup red lentils, rinsed
1 tsp. ground turmeric
½ cup finely chopped parsley
2 Tbsp. fresh lemon juice
Plain yogurt (for serving)

Steps:

Lightly season chicken thighs all over with salt and set aside.
Heat oil in a medium pot over medium-high. Add onion and cook, stirring occasionally, until golden brown, 12-15 minutes. Add garlic and cook, stirring often, until garlic is golden and onion is deep golden brown and lightly charred around the edges, about 5 minutes. Remove pot from heat and transfer onion and garlic to a plate with a slotted spoon; set aside for serving.
Return pot to medium-high heat; pour in lentils and sprinkle turmeric over. Cook, stirring a few times, until fragrant, about 30 seconds. Add reserved chicken and 6 cups water; season generously with salt and some pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until chicken is cooked through and lentils are tender, 20-25 minutes.
Using tongs, transfer chicken to a cutting board; let cool slightly. Shred meat with 2 forks or your hands; discard skin and bones. Return shredded chicken meat to pot and add parsley. Remove from heat and stir in lemon juice.
Ladle soup into bowls; drizzle with yogurt and top with reserved onion mixture, dividing evenly.

CHICKEN LENTIL SOUP WITH KALE

Chicken Lentil Soup With Kale image

Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup.

Provided by daisyb6107

Categories Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup coarsely chopped carrot
2 -4 garlic cloves, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 -2 bay leaf
4 cups coarsely chopped kale
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups cooked chicken breasts, cubed
1 medium tomatoes, seeded and chopped
1/2 cup dry lentils

Steps:

In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
Remove bay leaves before serving.

CHICKEN AND LENTIL SOUP

Chicken and Lentil Soup image

Make and share this Chicken and Lentil Soup recipe from Food.com.

Provided by - Carla -

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 large carrot, chopped
1 onion, chopped
1 leek, whites only, chopped
1 stalk celery, chopped
4 ounces mushrooms, chopped
3 tablespoons dry white wine
4 cups chicken broth
2 teaspoons dried thyme
1 bay leaf
1/2 cup brown lentils
8 ounces cooked chicken, diced
salt & freshly ground black pepper
freshly chopped thyme, to garnish

Steps:

Melt the butter in a large saucepan.
Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
Stir in the wine and chicken broth.
Bring to a boil.
Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
Stir in the diced chicken and season to taste with salt and pepper.
Cook until just heated through.
Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.

Tips:

For the jammy onions, it's important to use a heavy-bottomed pot or Dutch oven. This will help to evenly distribute the heat and prevent the onions from burning.
When cooking the lentils, be sure to add enough water to cover them by at least 2 inches. This will help to ensure that they cook evenly and don't stick to the pot.
If you don't have any chicken broth on hand, you can use vegetable broth instead. Just be sure to season the soup to taste, as vegetable broth is typically less flavorful than chicken broth.
Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes. Just be sure to adjust the cooking time accordingly.
Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

This chicken lentil soup with jammy onions is a delicious and easy-to-make meal that's perfect for a cold winter day. The soup is packed with flavor and nutrients, and it's sure to become a family favorite.