Chicken and Lentil Soup

January 23, 2018

Hi Everyone!

I’ve already made several batches of this soup. It is tasty, healthy, super filling, and freezes great! I’ve been making batches on the weekends and eating it for lunch at work.



  • 1 pound dried lentils
  • 1 pound chicken thighs
  • 1 medium onion, chopped
  • 1/4 cup cilantro
  • 3 green onions, chopped
  • 6 cloves garlic
  • 2 Tablespoons Chicken Better than Boullion
  • 7 cups of water
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon paprika
  • Kosher salt to taste (we don’t use a lot of salt in our house!)

Put all the ingredients in the instant pot and cook for 30 minutes on high pressure. Manual or natural release. Then, shred the chicken (normally just shreds itself as I stir the soup). Serve hot topped with cilantro and green onions.




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