When the air turns crisp and your toes start craving fuzzy socks, there’s one thing that always saves the day—Golden Chicken Lentil Soup. It’s not just soup—it’s a hug in a bowl. I came up with this recipe after one particularly chilly New York evening when my kids were begging for “something warm, but not boring.” That’s when I remembered the hearty lentil soups my mama used to make back in Texas—simple, flavorful, and full of love.
This version adds a golden twist with curry powder and creamy coconut milk that turns the humble lentil into something downright luxurious. And the best part? It comes together in under an hour, with minimal chopping and just one pot to wash.
Table of Contents
Why You’ll Love This Golden Chicken Lentil Soup
- Quick and easy: From start to finish, you’ll have dinner ready in 50 minutes flat.
- Comfort in every spoonful: Creamy, lightly spiced, and rich in protein and fiber.
- Versatile: Swap in spinach for kale or use vegetable broth for a vegetarian-friendly meal.
- Meal-prep friendly: It stores beautifully and tastes even better the next day.
If you love my Mediterranean Lemon Chicken Soup, you’re going to fall hard for this golden version.
What Does Golden Chicken Lentil Soup Taste Like?
Imagine the warmth of a gentle curry mingling with creamy coconut milk, tender shreds of chicken, and soft red lentils that practically melt into the broth. The kale gives it a lovely pop of green and a hint of earthy freshness. Every bite feels balanced—comforting yet light, creamy yet nourishing.
It’s one of those soups that tastes like you’ve been cooking all day… even if you threw it together between Zoom calls.
Ingredients You’ll Need for Golden Chicken Lentil Soup
You’ll love how simple the ingredients are—each one plays an important part in creating that signature golden glow and rich flavor.
For the Soup:
- 1 cup red lentils, rinsed
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 chicken breasts or thighs (pre-cooked or raw)
- 2 cups kale, chopped (or substitute spinach)
- 1 can full-fat coconut milk (use light if you prefer leaner)
- 2 tablespoons curry powder (adjust to your spice comfort)
- 1 medium onion, diced
- 3 cloves garlic, minced
Equipment:
- Large pot
- Wooden spoon
- Ladle
(If you’re craving another warming bowl, check out my Easy Thai Chicken Soup).)
How to Make Golden Chicken Lentil Soup (Step-by-Step)
Making this Golden Chicken Lentil Soup couldn’t be easier—and the best part is, you only need one pot. This means less cleanup, more flavor, and a home that smells absolutely divine. Here’s how I do it, step by step.
Step 1: Start with the Aromatics
Grab your favorite large soup pot and set it over medium heat. Add a tablespoon of olive oil—just enough to coat the bottom.
Toss in 1 diced onion and 3 minced garlic cloves. Stir them occasionally for about 5 minutes until the onions turn translucent and fragrant.
This step sets the tone for your soup. The aroma alone is enough to make the neighbors wonder what you’re cooking!
If you’ve made my Creamy Chicken Noodle Soup before, you know the magic of starting with onions and garlic—it’s the base of every great comforting bowl.
Step 2: Build the Broth and Add the Lentils
Once your kitchen smells like heaven, pour in 6 cups of chicken broth (or vegetable broth for a vegetarian version).
Add 1 cup of rinsed red lentils. Don’t skip rinsing—they cook more evenly and won’t get mushy too fast.
Bring the pot to a gentle boil, then reduce the heat to a steady simmer. Let the lentils cook for about 10 minutes, stirring occasionally.
You’ll start to notice the broth thickening slightly as the lentils begin to break down. This is where the body of your Golden Chicken Lentil Soup starts to form.
If you love lentils in soups, you’ll also adore my Lentil Pumpkin Curry—it shares the same cozy, earthy base with a fall twist.
Step 3: Add the Chicken
Now it’s time for the star of the show—the chicken.
If you’re using raw chicken breasts or thighs, gently place them into the simmering broth. Cover the pot and let it cook for about 25 minutes, or until the chicken is fully cooked and tender enough to shred.
Prefer shortcuts? You can absolutely use pre-cooked or rotisserie chicken—just add it later (see Step 5) to warm through.
Once the chicken is done, remove it from the pot, place it on a cutting board, and use two forks to shred it into bite-sized pieces. Then return that shredded goodness to the pot.
Step 4: Create the Golden Base
Here’s where the “golden” in Golden Chicken Lentil Soup really shines.
Stir in:
- 1 can of coconut milk (full-fat for richness, light for a leaner bowl)
- 2 tablespoons of curry powder (adjust depending on how much heat you like)
Mix everything together until the broth turns that gorgeous golden hue. The coconut milk mellows the spice while adding a velvety smooth texture that feels indulgent but nourishing.
If you’re a fan of curry-inspired soups, you might also enjoy my Crockpot Thai Coconut Chicken Soup—it’s a flavorful cousin to this one.
Step 5: Add the Greens and Bring It All Together
Now it’s time for a little green goodness. Add 2 cups of chopped kale (or spinach, if that’s what you have on hand).
Simmer everything for another 5 to 10 minutes—just enough time for the greens to soften but still keep their vibrant color.
By now, your soup will look rich, creamy, and full of hearty chunks. Give it a good stir, then taste the broth. Add a pinch of salt, pepper, or even a squeeze of lemon juice to brighten it up.
Step 6: Serve and Savor
Ladle the soup into deep bowls and serve it piping hot. I love pairing it with crusty sourdough bread or warm naan for dunking.
The beauty of this Golden Chicken Lentil Soup is that every spoonful delivers something special—the tenderness of the chicken, the creaminess of the coconut, and the earthy sweetness of the lentils. It’s a meal that feels both indulgent and wholesome.
And here’s a little tip from my kitchen: this soup tastes even better the next day. The flavors deepen overnight, making it a perfect make-ahead dinner or lunch for busy weeks.
Step 7: Optional Garnish and Pairing
If you want to take it up a notch, sprinkle on:
- Fresh cilantro or parsley
- A drizzle of coconut milk for a pretty swirl
- Toasted coconut flakes or a dash of chili oil for extra depth
Serve with a side of Coconut Curry Braised Salmon if you’re planning a cozy dinner spread—it pairs beautifully with this golden soup.
Step 8: Storing Leftovers
If you happen to have leftovers (which is rare in my house!), store them in airtight containers.
- In the fridge, it keeps well for up to 5 days.
- In the freezer, it can last for up to 3 months—just thaw overnight and reheat gently on the stove.
I like to portion mine into single servings for easy grab-and-heat lunches during the week.
Final Tip
Remember, soup-making is part science and part soul. Taste as you go, add your personal touch, and let this Golden Chicken Lentil Soup become one of those comforting recipes that live in your family’s rotation.
It’s not just about feeding your body—it’s about creating a moment of warmth and calm after a long, busy day.
If you love this recipe, try my Mediterranean Lemon Chicken Soup next—it has that same bright, comforting spirit with a sunny citrus twist.
Tips and Tricks for the Perfect Golden Chicken Lentil Soup
- Rinse your lentils before adding them to the pot—it prevents cloudiness and helps them cook evenly.
- Use rotisserie chicken if you’re short on time. Just skip the cooking step and stir it in near the end.
- Balance the curry: If your soup tastes too spicy, add a bit more coconut milk to mellow it out.
- Freeze it flat: Store in zip-top bags laid flat for easy stacking in your freezer.
- Make it heartier: Add diced carrots or sweet potatoes for extra texture and sweetness.Storage
This soup holds up beautifully!
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight and reheat gently on the stove.
FAQs
Can I make this vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth and omit the chicken.
Can I use green or brown lentils instead?
You can, but note they take longer to cook and have a slightly firmer texture.
What can I serve with it?
A simple green salad or warm naan bread works perfectly.
Conclusion
There’s something truly magical about a pot of Golden Chicken Lentil Soup simmering away on the stove—it’s a reminder that comfort doesn’t have to be complicated. Whether you’re fighting off a cold, feeding a family, or just craving a little warmth after a long day, this soup is your go-to.
So grab your spoon, pour a bowl, and cozy up. Then, if you loved it, don’t forget to tag me on Instagram and let me know—I’d love to see your golden bowls of comfort.
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 meals.
Print
Golden Chicken Lentil Soup – The Best Cozy Comfort Dinner
- Total Time: 50 minutes
- Yield: 4 bowls 1x
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 (or use pre-cooked chicken)
- 2 cups kale, chopped (or spinach)
- 1 can coconut milk (full-fat for richness or light for a leaner option)
- 2 tablespoons curry powder (adjust to taste)
- 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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken lentil soup, golden soup, curry lentil soup, healthy comfort food, kale soup
