Curried Chicken Lentil and Rice Soup with Spinach is a wholesome and comforting dish that packs a punch of flavors while delivering essential nutrients. This hearty soup combines tender chicken breast, protein-rich lentils, and nutritious spinach, creating a vibrant and satisfying meal perfect for any day of the week. Whether you’re looking for a quick weeknight dinner or meal prep for the week ahead, this recipe is a delight that everyone will love.
Why make this Curried Chicken Lentil and Rice Soup with Spinach recipe
- Protein-rich: Each bowl is filled with lean chicken and hearty lentils, making it a great post-workout meal.
- Quick prep: In less than an hour, you can have a delicious and nutritious meal ready.
- Meal-prep friendly: Make a big batch to enjoy throughout the week, saving time and effort.
- Low-carb option: Substitute rice with cauliflower rice for a healthier twist.
- Budget-friendly: Utilizing affordable ingredients, this soup is kind on your wallet.
"This soup is my go-to for a healthy dinner. It’s bursting with flavor and everyone in my family loves it!" — Sarah T.
How to make Curried Chicken Lentil and Rice Soup with Spinach
Making this Curried Chicken Lentil and Rice Soup with Spinach is straightforward, with just a few kitchen tools necessary. A large pot or Dutch oven is ideal for cooking all the ingredients together evenly. An immersion blender can also be handy if you prefer a smoother texture, but it’s entirely optional. For easy measuring and prep, you may want to have a set of measuring cups and spoons at hand. Check out our Healthy Meal Prep for Weight Loss for more efficient planning tips.
Ingredients
- 1 lb chicken breast, diced
- 1 cup lentils, rinsed
- 1 cup rice
- 4 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 2 cups spinach, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
When preparing your Curried Chicken Lentil and Rice Soup with Spinach, feel free to substitute chicken breast with turkey or tofu for a different flavor profile. You can also add a squeeze of lemon juice for an extra zing.
Directions
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Add diced chicken and cook until browned.
- Stir in curry powder and turmeric, cooking for another minute.
- Add lentils, rice, and chicken broth. Bring to a boil.
- Reduce heat, cover, and simmer for about 20-25 minutes, or until lentils and rice are tender.
- Stir in chopped spinach, cooking for an additional 5 minutes.
- Season with salt and pepper before serving.
For an additional flavor boost, check out our delicious [Healthy 20-Minute Chicken Stir Fry](https://tastyfitrecipes.com/healthy-20-minute-chicken-stir-fry/).
How to serve Curried Chicken Lentil and Rice Soup with Spinach
Serve this soup in warm bowls, topped with a sprinkle of fresh herbs like cilantro or parsley for an aromatic touch. For a complete meal, pair it with crusty bread or a simple side salad. The soup is not only full of nutrients but also provides comfort during colder months, making it perfect as a nourishing lunch option or cozy dinner. Don’t forget to check out our recipe for Creamy Chicken Casserole for another delicious pairing.
How to store
Store any leftover Curried Chicken Lentil and Rice Soup with Spinach in an airtight container in the refrigerator for up to 4 days. If you want to extend its shelf life, you can freeze it for up to three months. When reheating, warm on the stove over medium heat until steaming, or microwave until hot throughout. For safe storage timing, see USDA FoodData Central.
Tips to make
- Ensure the lentils are rinsed well to remove any debris and dirt before adding them to the pot.
- If the soup is too thick for your liking, add additional chicken broth until you reach the desired consistency.
- For a spicier version, consider adding diced chili peppers or a dash of cayenne pepper during cooking.
- Utilize leftover vegetables or a mix of frozen vegetables to enhance the soup’s nutrient profile.
Variations
If you’re looking for dietary swaps, try using quinoa instead of rice for a gluten-free option. You can also make this dish vegan by omitting the chicken and using vegetable broth, plant-based protein, or chickpeas as a protein source. Add more vegetables such as carrots or zucchini for an even more colorful and nutritious soup.
FAQs
Can I make Curried Chicken Lentil and Rice Soup with Spinach in a slow cooker?
Absolutely! Brown the chicken, onion, and garlic in a skillet first for added flavor, then transfer them along with the rest of the ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Is Curried Chicken Lentil and Rice Soup with Spinach gluten-free?
Yes, this recipe is naturally gluten-free, as it uses rice and no wheat-based products. Always check your broth for any gluten-containing additives.
How spicy is Curried Chicken Lentil and Rice Soup with Spinach?
The level of spiciness depends on how much curry powder and any optional spices you add. For milder flavors, you can reduce the curry powder or use a mild variant.
For more nutritional insights and tips on cooking with lentils, consider visiting Healthline for trustworthy health information.
Curried Chicken Lentil and Rice Soup with Spinach is not only a delicious meal but also a nourishing option for your family. Give this recipe a try and let us know your thoughts in the comments. Don’t forget to share your experience with friends and family!
Curried Chicken Lentil and Rice Soup with Spinach
Ingredients
Main ingredients
- 1 lb chicken breast, diced Can substitute with turkey or tofu.
- 1 cup lentils, rinsed Ensure rinsed well to remove debris.
- 1 cup rice Use quinoa for a gluten-free option.
- 4 cups chicken broth Check for gluten-free options if needed.
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder Adjust amount for spice level preference.
- 1 teaspoon turmeric
- 2 cups spinach, chopped
- to taste salt and pepper
- 2 tablespoons olive oil
Instructions
Cooking
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Add diced chicken and cook until browned.
- Stir in curry powder and turmeric, cooking for another minute.
- Add lentils, rice, and chicken broth. Bring to a boil.
- Reduce heat, cover, and simmer for about 20-25 minutes, or until lentils and rice are tender.
- Stir in chopped spinach, cooking for an additional 5 minutes.
- Season with salt and pepper before serving.