Full detailed recipe inspired by the dish in your photo
The photo appears to show a creamy chicken and lentil vegetable soup made with shredded chicken, brown/green lentils, carrots, zucchini, potatoes, onion, celery, leafy greens and fresh herbs. The broth is lightly creamy rather than extremely thick, with black pepper and herbs giving it a comforting, savory flavor.
Servings: 6
Prep time: 20 minutes
Cook time: 45–55 minutes
Total: about 1 hour 10 minutes
Difficulty: Easy
Cuisine style: Mediterranean-inspired comfort soup
Nuts: None required; detailed nut information below
FULL INGREDIENT LIST
Chicken
600–700 g boneless, skinless chicken breasts or thighs
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp dried thyme
½ tsp dried oregano
¼ tsp paprika
Chicken thighs give the most tender, juicy shredded chicken.
Lentils
1 cup (about 190–200 g) dry brown or green lentils
2½–3 cups water for initial cooking, if needed
You can also use 2½ cups cooked lentils to save time.
Best lentil choice
For the appearance in the photograph, use:
green or brown lentils.
They hold their shape better than red lentils and produce the small, round pieces visible throughout the soup.
Vegetables
1 large onion, finely diced
2 medium carrots, diced
2 celery stalks, diced
2 medium potatoes, peeled and diced
2 medium zucchini/courgettes, cut into small chunks
3–4 garlic cloves, minced
2 cups fresh spinach or chopped kale
1 medium tomato, diced, optional
2 tbsp fresh parsley, chopped
For a stronger visual match, don’t dice the zucchini and carrots too finely. Pieces around 1–1½ cm work well.
Soup Base
2 tbsp olive oil
1.5 liters chicken stock
1 cup water, as needed
1 tsp dried thyme
1 tsp dried oregano
½ tsp paprika
½ tsp ground cumin
½ tsp black pepper
1 bay leaf
1 tsp salt, or to taste
Creamy component
Choose one:
Option A — closest to the photograph
¾ cup (180 ml) heavy cream
Option B — lighter
¾ cup half-and-half
Option C — Mediterranean
¾ cup evaporated milk
Option D — tangier
½ cup heavy cream + ¼ cup plain Greek yogurt
If using Greek yogurt, add it at the very end and don’t boil vigorously afterward.
Finishing Ingredients
1–2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill, optional
Freshly ground black pepper
1 tbsp extra-virgin olive oil
The lemon is important. You don’t necessarily want the soup to taste distinctly lemony—it simply brightens the creamy broth.
NUT INFORMATION
This recipe is naturally nut-free.
There are no tree nuts or peanuts required.
However, check these ingredients if cooking for someone with an allergy:
Ingredient Nut concern
Chicken No
Lentils No
Carrots No
Zucchini No
Potato No
Spinach/kale No
Cream No
Greek yogurt No
Olive oil No
Chicken stock Check label
Bread Check label
Seasoning mixes Check label
The bread shown beside the soup in the photograph isn’t part of the soup itself. If serving bread to someone with a nut allergy, check the bakery/package for possible nut cross-contact.
Nut-free topping ideas
Instead of nuts, use:
toasted pumpkin seeds
sunflower seeds
crispy chickpeas
fresh parsley
black pepper
chili flakes
Important: If this is being prepared for someone with a severe nut allergy, use ingredients specifically labeled according to their allergy requirements and consider cross-contact in the kitchen.
STEP-BY-STEP RECIPE
1. Prepare the lentils
Rinse the lentils thoroughly under cold water.
Pick out any small stones or debris.
Place them in a saucepan with approximately 2½–3 cups water.
Bring to a boil.
Reduce to a gentle simmer and cook for approximately:
20–25 minutes
You want them tender but still intact.
Drain and set aside.
Don’t overcook them.
The lentils should retain their shape because they’re one of the major textural elements of this soup.
If using canned/cooked lentils, simply rinse and drain them.
2. Season the chicken
Pat the chicken dry.
Rub with:
salt
black pepper
thyme
oregano
paprika
Heat 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven.
Add the chicken.
Brown for approximately 3–4 minutes per side.
It doesn’t need to cook completely at this stage.
Remove the chicken to a plate.
3. Build the vegetable base
Using the same pot, add:
2 tbsp olive oil
onion
carrot
celery
Cook over medium heat for approximately 6–8 minutes.
Stir occasionally.
You want the onion to become translucent and the vegetables to begin softening.
Add the garlic.
Cook for another 30–60 seconds.
Don’t brown the garlic heavily.
4. Add the potatoes
Add the diced potatoes.
Stir for 1–2 minutes.
Then add:
cumin
paprika
thyme
oregano
black pepper
bay leaf
Stir for about 30 seconds.
This briefly toasts the spices and makes the broth more aromatic.
5. Add the stock
Pour in:
1.5 liters chicken stock
Scrape the bottom of the pot with a wooden spoon.
Return the chicken to the pot.
Bring everything to a gentle boil.
Then reduce the heat.
Cover partially and simmer for approximately:
15–20 minutes
or until the chicken is fully cooked and the potatoes are nearly tender.
6. Remove and shred the chicken
Take the chicken out of the pot.
Allow it to cool for several minutes.
Using two forks, shred it into long pieces.
For the appearance in your photo:
Don’t shred the chicken into tiny pieces.
Instead, pull it into large, irregular strands.
That’s what gives the finished soup those prominent ribbons of chicken.
Set aside.
7. Add zucchini
Add the zucchini to the soup.
Cook for approximately:
5–7 minutes
Zucchini cooks relatively quickly, so adding it later prevents it from becoming mushy.
8. Add the lentils
Add your cooked lentils.
Stir gently.
Simmer for another:
5 minutes
At this point you should have:
tender potatoes
soft carrots
intact lentils
tender zucchini
flavorful broth
9. Add the greens
Add:
2 cups spinach or chopped kale.
For spinach:
Cook approximately 1–2 minutes.
For kale:
Cook approximately 3–5 minutes.
The greens should remain visibly green.
10. Make it creamy
Reduce the heat to low.
Slowly add:
¾ cup cream
while stirring.
Do not allow the soup to rapidly boil after adding the cream.
Simmer gently for approximately 2–3 minutes.
11. Return the chicken
Add the shredded chicken back into the pot.
Stir gently.
Taste the soup.
Adjust with:
salt
black pepper
lemon juice
12. Add the lemon
Start with:
1 tbsp lemon juice.
Taste.
Add another tablespoon if desired.
This is one of the most important finishing steps.
The cream can make the soup taste heavy. Lemon cuts through that richness and makes the vegetables and herbs taste much fresher.
13. Finish with herbs
Turn off the heat.
Add:
fresh parsley
dill, if using
freshly ground black pepper
Drizzle with a little extra-virgin olive oil.
Give the soup one gentle stir.
HOW TO PLATE IT LIKE THE PHOTO
Use a wide, shallow soup bowl.
Ladle in the soup.
Make sure each bowl gets a good amount of:
shredded chicken
lentils
carrots
zucchini
potatoes
greens
Then garnish with:
Top layer
fresh parsley
freshly cracked black pepper
a tiny drizzle of olive oil
a few lentils
a couple of strands of chicken
Don’t drown the garnish in broth.
The goal is to make the ingredients visible on the surface, as in your photograph.
SERVING SUGGESTION
The soup in the photograph is served with rustic bread.
Excellent choices:
sourdough
crusty French bread
ciabatta
whole-grain bread
garlic toast
For extra flavor, rub toasted bread lightly with a raw garlic clove and drizzle with olive oil.
HOW TO MAKE THE SOUP EXTRA RICH AND FLAVORFUL
For an even better version, make these small adjustments:
1. Brown the chicken
Don’t simply boil raw chicken in the stock.
The initial browning creates much deeper flavor.
2. Properly sauté the vegetables
Give the onion, carrot and celery enough time to soften.
This creates the flavor foundation.
3. Toast the spices
Adding the spices to the vegetables for about 30 seconds before the liquid helps release their aroma.
4. Use homemade stock
Homemade chicken stock gives the soup considerably more body.
5. Add lemon at the end
Don’t add all the lemon at the beginning.
The fresh acidity is most effective as a finishing flavor.
OPTIONAL SPICY VERSION
For a little heat, add:
½ tsp chili flakes
¼ tsp cayenne
½ tsp smoked paprika
Or drizzle each bowl with a small amount of chili oil.
The soup in the photo appears fairly mild, so I’d keep the chili subtle.
OPTIONAL GARLIC-HERB VERSION
For more Mediterranean flavor, increase the garlic to:
5–6 cloves
and add:
1 tsp dried rosemary
½ tsp oregano
extra parsley
lemon zest
DAIRY-FREE VERSION
Replace the cream with:
¾ cup unsweetened coconut milk
or a dairy-free cooking cream.
If using coconut milk, add an additional:
½ tsp cumin
½ tsp lemon juice
to balance its sweetness.
Note
Coconut milk will change the flavor substantially, so for a neutral dairy-free version, a plant-based cooking cream is preferable.
🫘 VEGETARIAN VERSION
Replace the chicken with:
1½ cups chickpeas
1½ cups additional lentils
or white beans
Use vegetable stock instead of chicken stock.
For extra savory flavor, add:
1 tbsp nutritional yeast.
CAN I ADD MORE POTATO?
Yes.
For a thicker, more substantial soup, increase the potatoes to:
3 medium potatoes.
You can also mash a few potato pieces against the side of the pot.
This naturally thickens the broth without adding flour.
FULL FAQ / Q&A
Q: Can I use canned lentils?
Yes.
Use approximately 2½ cups cooked lentils.
Drain and rinse them first.
Add them during the final 10 minutes rather than cooking them from the beginning.
Q: Can I use red lentils?
Yes, but the result will be different.
Red lentils break down much more easily and will thicken the soup.
For the appearance in the photograph, brown or green lentils are better.
Q: Can I use leftover roast chicken?
Absolutely.
This is one of the easiest ways to make the recipe.
Use approximately 3 cups shredded cooked chicken.
Add it during the final 5–10 minutes so it doesn’t become dry.
Q: Can I use chicken thighs?
Yes—and they’re arguably better.
Chicken thighs remain juicy and flavorful during simmering.
Boneless thighs are particularly convenient.
Q: Why did my cream curdle?
Usually because the soup was boiling aggressively after the cream was added.
Keep the heat low.
Add the cream gradually.
Avoid a hard boil afterward.
If using yogurt, temper it first by mixing some hot soup into the yogurt before adding the mixture back to the pot.
Q: Can I freeze it?
Yes, but there is a caveat.
Cream-based soups can sometimes change texture after freezing and thawing.
For the best result, freeze the soup before adding the cream.
When you’re ready to eat:
Thaw.
Reheat gently.
Add the cream.
Add fresh herbs and lemon.
This produces a better texture.
Q: How long does it last in the refrigerator?
Store in a sealed container for approximately 3–4 days.
Cool it promptly after cooking and refrigerate.
Reheat only the portion you intend to eat.
Q: How do I make it thicker?
You have several options:
Option 1: Simmer uncovered for 10–15 minutes.
Option 2: Mash some potatoes into the broth.
Option 3: Blend about 1 cup of the soup and return it to the pot.
Option 4: Add a little more cooked lentils.
I prefer Option 3 because it makes the broth creamy without needing additional cream.
Q: How do I make it thinner?
Add:
chicken stock
vegetable stock
or water
a little at a time.
Then adjust salt and lemon afterward.
Q: Can I make it without cream?
Yes.
The soup will still be delicious.
For a naturally creamy texture, blend a small portion of the lentils, potatoes and vegetables and return them to the pot.
Q: Is this soup gluten-free?
The basic recipe is naturally gluten-free provided the chicken stock, seasonings and other packaged ingredients are gluten-free.
Serve with gluten-free bread if necessary.
Q: Is this recipe nut-free?
Yes.
There are no nuts in the recipe.
The main things to check are packaged stock, bread, seasoning blends and potential cross-contact if you’re cooking for someone with a severe allergy.
Q: What can I use instead of spinach?
Good substitutions include:
kale
Swiss chard
collard greens
baby spinach
mustard greens
For a softer texture, spinach is best.
Q: Can I add mushrooms?
Definitely.
Add 200–250 g sliced mushrooms after sautéing the onion, carrot and celery.
Cook them for approximately 5–7 minutes before adding the stock.
They add a deep savory flavor.
Q: Can I add corn?
Yes.
About 1 cup sweet corn works particularly well with the carrots and creamy broth.
Add frozen or canned corn during the final 5–7 minutes.
Q: Can I make this in a slow cooker?
Yes.
Add the chicken, lentils, vegetables, stock and seasonings.
Cook approximately:
LOW: 6–7 hours
HIGH: 3–4 hours
Then shred the chicken.
Add zucchini, spinach and cream toward the end so they don’t become overcooked.
QUICK RECIPE CARD
Creamy Chicken & Lentil Vegetable Soup
Main ingredients
600–700 g chicken
1 cup brown/green lentils
1 onion
2 carrots
2 celery stalks
2 potatoes
2 zucchini
2 cups spinach/kale
3–4 garlic cloves
1.5 L chicken stock
¾ cup cream
parsley
lemon
Seasoning
thyme
oregano
cumin
paprika
black pepper
salt
bay leaf
Method
Cook lentils until tender.
Season and brown chicken.
Sauté onion, carrot and celery.
Add garlic and spices.
Add potatoes, stock and chicken.
Simmer 15–20 minutes.
Remove and shred chicken.
Add zucchini.
Add cooked lentils.
Add spinach/kale.
Lower heat and add cream.
Return shredded chicken.
Finish with lemon and herbs.
Garnish with parsley and black pepper.
Serve hot with crusty bread.
Nut status: naturally nut-free.
Best flavor tip: Don’t skip the final lemon juice + fresh parsley + black pepper. Those three ingredients make the creamy soup taste much brighter and closer to the fresh, herbaceous character of the dish shown.