Shredded Chicken+Lentil Soup

Cook time (including prep): ~1 hour | Serves: 4 – 8 depending on serving size

How I’d serve it

With a glass of your favorite white wine and some good, crusty bread.


  • 4 skin-on, bone-in chicken thighs
  • kosher salt
  • 1 large onion – thinly sliced
  • 6 cloves of garlic – chopped
  • 1 cup of lentils – rinsed
  • 1 tsp of turmeric
  • black pepper
  • 1/2 cup of chopped parsley
  • 2 tbsp of lemon juice
  • plain yogurt for serving


  1. Pat the chicken thighs with a paper towel and season with salt and pepper
    • Food safety tip – wash your hands before continuing to prevent spreading bacteria to anything else in your kitchen
  2. Heat your oil in a large pot over medium-high heat
    • For those on a gas cooktop, medium-high is probably juuuuuuuust past the halfway point on your burner knob. If you accidentally set the heat too high, you can always adjust it down as you keep going
  3. Once the oil has started to ripple, add your chicken thighs skin side down And cook for 5-7 minutes before removing them from the pot
  4. Add your onion and cook for 15 minutes
    • The onions should become translucent and just slightly browned at the edges
  5. Add your garlic and cook for 5 minutes
  6. Scoop the onion and garlic mixture into a bowl a set aside for serving
  7. Pour in your lentils, sprinkle with turmeric, and cook for 1 minute
  8. Add the chicken + 6 cups of water. Season generously with salt and pepper
  9. Bring everything to a simmer over medium-high heat. Reduce to medium-low heat, cover, and cook for 25 minutes
    • Medium-low heat is the same as medium-high…in the opposite direction
  10. Take the chicken out of the pot and let it rest on a cutting board or plate for about 2 minutes. Shred the chicken (throw out the bones) and put it back in the pot for a couple of minutes
  11. Add your parsley and lemon juice, ladle into a bowl, add a good scoop of yogurt, top with the onion mixture and enjoy

It’s the middle of the week and you’re hungry. You don’t want to order delivery again because you’re not in the mood for your usual favorites and you don’t feel like trying someplace new – or paying those delivery fees. So what do you do?

You make this. In roughly the same amount time, and for almost the same cost, you could make this delicious and filling soup.

I saw the original recipe in Bon Appétit’s February “Healthy-ish” edition and was immediately caught by that IG worthy highlighter green color. After making this soup, I can attest that the color is not edited – it really is just that green.
Since the recipe was originally supposed to help you combat the bloated feeling which accompanies holiday eating, Bon Appétit actually suggests you discard both the bones and the skin when shredding the chicken to which I say no. The skin is one of the best parts of the chicken! Sure you won’t get the satisfying crunch of crispy chicken skin since it’s getting boiled for half an hour, but you do get this incredibly deep flavor added to the soup – and you deserve that deep, comforting flavor after a long day.

So ladle yourself a bowl of soup with all the fixings, pour yourself a glass of wine, plop down with your favorite streaming service, and enjoy your night.

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