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Hearty Curried Chicken Lentil Soup Recipe with Rice & Spinach

Curried Chicken Lentil and Rice Soup

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 1 stalk celery diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder mild or medium heat
  • 1 lb boneless skinless chicken thighs whole or cut into 1-inch pieces
  • 6 cups chicken broth low-sodium preferred
  • 1 cup red lentils rinsed thoroughly
  • 1/2 cup basmati rice rinsed
  • 3 cups fresh spinach rough chopped
  • 1 tbsp lemon juice freshly squeezed

Instructions
 

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.
  • Stir in the minced garlic, grated ginger, and curry powder. Cook for another minute, stirring constantly, until the spices are fragrant.
  • Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Add the chicken thighs, rinsed lentils, and rice.
  • Increase the heat to bring the soup to a boil, then reduce the heat to low. Cover and simmer gently for 20-25 minutes, or until the lentils and rice are tender and the chicken is cooked through.
  • Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup.
  • Stir in the fresh spinach and cook for 2-3 minutes until wilted. Remove from heat and stir in the fresh lemon juice. Season with salt and pepper to taste before serving.