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Chicken Lentil Soup with Caramelized Onions

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m


  • 1 Chicken breast, cut into 4 even chunks
  • Sea salt
  • 1/4 c Olive oil
  • 1/2 Large yellow onion, thinly sliced
  • 6 Garlic cloves, thinly sliced
  • 1 c Red lentils (15oz can), drained and rinsed
  • 1 1/2 tsp. Ground turmeric
  • 1/4 tsp. Fresh ground pepper
  • 6 c Water
  • 2 tsp. Better than Bouillon
  • 2 tsp. Parsley
  • 1 tbsp. Fresh-squeezed lemon juice
  • Plain Greek yogurt


  1. Prepare the chicken by cutting into 4 even chunks and seasoning generously all over with salt. Set aside.
  2. Heat oil in a medium pot over medium-high. Add onion and cook, stirring occasionally, until golden brown, around 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.
  3. Remove pot from heat and using a slotted spoon, transfer onion and garlic to a plate. Set aside for serving.
  4. Return pot to medium-high heat. Pour in lentils and stir in turmeric and black pepper. Cook, stirring a few times, until fragrant, about 60 seconds.
  5. Add 6 cups of water, bouillon, and prepared chicken. Season generously with salt.
  6. Bring water to a low boil over medium-high heat and reduce to a medium-low simmer. Cook until chicken is cooked through and lentils are tender, around 20 minutes. The internal temperature should reach 165°F.
  7. Using tongs or a slotted spoon, remove chicken to a cutting board and let cool for 5 minutes. Shred the meat with 2 forks. Return shredded chicken to pot and stir in parsley. Season the broth to taste.
  8. Remove from heat and stir in lemon juice. Ladle soup into bowls, drizzle with yogurt, and top with reserved onion mixture, dividing evenly.