Lentil SoupsEastern EuropeanEasy

Family Lentil Soup with Diced Chicken and Dill

Name: Family Lentil Soup with Diced Chicken and Dill
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 2 tablespoons (30 ml) olive oil; 1¼ pounds (565 g) boneless, skinless chicken breast, patted dry, cut into ½-inch (1.3 cm) cubes; 1 medium (150 g) yellow onion, diced small; 3 cloves (15 g) garlic cloves, minced; 1 medium (120 g) carrots, diced small; 2 medium (300 g) russet or red potato, peeled, cut into ½-inch (1.3 cm) cubes; 1 cup (200 g) brown lentils (dried), rinsed; 6 cups (1440 ml) unsalted chicken broth; 1 tablespoon (15 g) tomato paste; to taste kosher salt; to taste freshly ground black pepper; ⅓ cup (15 g) fresh dill, finely chopped, added at the end

From the MyKitchenBank Kitchen

A comforting Eastern European-style lentil soup built on a foundation of brown lentils and diced chicken breast, brightened with fresh dill and tender potatoes. This one-pot stovetop meal is budget-friendly, naturally protein-rich, and ready in under an hour—perfect for weeknight family dinners.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: About 8 cups (2 liters), serving 6

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Steps

Before you start

Pat the chicken breast dry so it browns properly
Measure out all ingredients before starting—the soup moves quickly once the broth comes to a boil
Chop the fresh dill just before serving to preserve its bright flavor

1
Brown the chicken
- Heat olive oil in a large pot over medium-high heat.
- Once the oil is shimmering, add the diced chicken in a single layer and let it cook without stirring for 2 minutes.
- Stir and continue cooking for another 2–3 minutes until the chicken is golden on all sides but not cooked through—it will finish cooking in the broth.
- Transfer to a plate and set aside.
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Ready when: Chicken is light golden on the outside
Tip: Don't skip browning—it creates depth of flavor. Work quickly so the chicken doesn't overcook.
2
Sauté vegetables
- Reduce heat to medium.
- Add the diced onion and carrot to the same pot and cook, stirring occasionally, for 4–5 minutes until the onion is soft and lightly golden.
- Add the minced garlic and cook for 30 seconds until fragrant.
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Ready when: Onion is soft and lightly translucent; garlic is fragrant
Tip: This aromatics foundation is key to the soup's flavor—don't rush it.
3
Build the base
- Stir in the tomato paste and cook for 1 minute, stirring constantly, to caramelize it slightly.
- Add the rinsed brown lentils and diced potato, stirring to combine.
- Pour in the chicken broth and return the browned chicken and any juices to the pot.
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Ready when: Ingredients are evenly distributed in the broth
Tip: Stir the tomato paste in the hot oil to intensify its savory flavor.
4
Simmer until tenderOven 165°F / 75°C
- Increase heat to medium-high and bring the soup to a boil.
- Once boiling, reduce heat to medium-low and simmer gently, uncovered, for 25–30 minutes.
- Stir occasionally.
- The soup is done when the lentils are tender but still hold their shape, the potatoes are fork-tender, and the chicken is cooked through (165°F / 74°C at the thickest part).
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Ready when: Lentils are tender; potatoes are soft; chicken reaches 165°F (74°C) internally
Tip: Stir occasionally to prevent sticking and ensure even cooking. Brown lentils should stay intact—don't overcook or they'll become mushy.
5
Season and finish
- Taste the soup and season with kosher salt and freshly ground black pepper to your preference.
- Stir in the fresh chopped dill just before serving, reserving a small handful as a garnish if desired.
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Ready when: Flavors are balanced; dill is evenly distributed
Tip: Add dill at the very end to preserve its fresh, bright flavor. Taste before adding salt—the broth and chicken may already carry saltiness.
6
Rest and serve
- Let the soup rest off heat for 5 minutes so flavors meld.
- Ladle into bowls and serve hot, with a dollop of sour cream or plain yogurt if desired.

Good to know

Tips

Brown the chicken first for depth—searing creates a fond on the bottom of the pot that enriches the whole soup.
Rinse dried lentils under cold water before adding them; this removes dust and debris without opening them.
For a heartier soup, add 1 cup (240 ml) of diced tomatoes (fresh or canned, drained) in place of the tomato paste and reduce the paste to 1 teaspoon.
Serve with a spoonful of sour cream, plain yogurt, or crispy croutons for added richness and texture.

Make ahead

Prepare the soup through Step 4 (the simmer) and refrigerate for up to 3 days in an airtight container. Reheat gently over medium-low heat on the stovetop, stirring occasionally. Add fresh dill just before serving.

Storage & reheating

Room temperature: not recommended (chicken and lentils require refrigeration). Refrigerator: store in an airtight container for up to 3 days. Reheat on the stovetop over medium-low heat until warmed through. Freezer: freeze in portions in freezer bags or containers for up to 2 months. Thaw overnight in the refrigerator, then reheat on the stovetop. Add fresh dill after reheating.

Substitutions

brown lentils (dried) → Green (French) lentils. Use the same weight. Green lentils hold their shape slightly better and have a more earthy flavor, but will cook in about the same time.
boneless, skinless chicken breast → Diced turkey breast or boneless pork shoulder. Use the same weight. Pork will need an extra 5–10 minutes of simmering to ensure tenderness.
fresh dill → Fresh parsley or chives. Use the same amount. Parsley is milder and slightly less herbaceous; chives add onion notes. Both work well in Eastern European-style soups.
russet or red potato → Parsnip or celery root. Use the same weight. Both add subtle sweetness and earthiness; dice them the same size so they cook in the same time.