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Chicken-Lentil Soup With Jammy Onions

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This hearty chicken-lentil soup with jammy onions is a wonderful example of how simple ingredients can create deep, complex flavours. The base of red lentils provides a velvety texture that complements the succulent shredded chicken, while the addition of fresh lemon and parsley brings a bright, restorative finish to every bowl. The real highlight, however, is the topping of slow-browned onions and garlic, which adds a savoury sweetness and a pleasing touch of texture.

As a high-protein dish, this soup is both filling and nutritious, making it an excellent choice for a wholesome family supper or a batch-cook lunch. The recipe is naturally gluten-free and relies on larder staples like dried lentils and turmeric, ensuring it is as practical as it is delicious. Serve with a generous dollop of cool yoghurt to balance the warmth of the spices.

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Ingredients for Chicken-Lentil Soup With Jammy Onions

  • 4 skin-on, bone-in chicken thighs, patted dry

  • Kosher salt

  • 60ml extra-virgin olive oil

  • 1 large onion, thinly sliced

  • 6 garlic cloves, thinly sliced

  • 150g red lentils, rinsed

  • 1 teaspoon ground turmeric

  • 1/2 cup finely chopped parsley

  • 2 tablespoons fresh lemon juice

  • Plain yoghurt (for serving)

How to make Chicken-Lentil Soup With Jammy Onions

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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 1450ml 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 yoghurt and top with reserved onion mixture, dividing evenly.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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