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Chicken Lentil Soup (or Turkey)

Meryl Downing
This simple chicken soup can be made with leftover Thanksgiving turkey too. Lots of hearty vegetables and healthy lentils make this soup perfect for cold weather!
Course Dinner
Cuisine American
Servings 6


  • 1 head cauliflower, core removed and cut into florets olive oil, salt and pepper to roast cauliflower
  • 1 T olive oil
  • 1 onion or leek chopped
  • 2 carrot chopped
  • 2 rib celery chopped
  • 1 potato any kind
  • ½ t kosher salt
  • 8 grinds fresh black pepper
  • 1 c lentils
  • 1 c chicken or turkey cooked, shredded or chopped
  • 1 T Italian seasoning or any herb seasoning mix
  • 4 c chicken or turkey stock
  • 4 c water
  • 2 T fresh parsley
  • Parmesan or any cheese and crusty bread for serving


  • Preheat oven to 425°. Toss cauliflower florets on a baking sheet with olive oil, salt and pepper and roast for about 30 minutes or until golden brown
  • Meanwhile, heat olive oil in a large soup pot over medium heat, add onion, carrot, celery and potato, season with salt and pepper, and saute until softened, about 15 minutes
  • Add lentils, chicken or turkey and seasoning, and stir to combine
  • Add stock and water and let simmer on medium low for about an hour
  • Add cauliflower (at anytime after it's roasted) and parsley
  • Serve soup with grated cheese and crusty bread
Keyword Chicken Soup, Lentil Soup, Turkey Leftovers