Name: Curried Chicken Lentil and Rice Soup with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Global
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 carrots, diced; 1 teaspoon curry powder; ½ teaspoon ground turmeric; ½ teaspoon ground cumin (optional); Salt and pepper, to taste; 6 cups chicken broth; ¾ cup red lentils (or brown/green lentils), rinsed; 2 cups cooked shredded chicken; 1 ½ cups cooked white or brown rice; 2 cups baby spinach; 1 tablespoon lemon juice; Fresh cilantro (optional, for garnish)

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Curried chicken lentil and rice soup with spinach is a nourishing, flavor-packed dish I love to make when I need something hearty and comforting. It’s full of warm spices, protein-rich ingredients, and the kind of depth that makes every spoonful satisfying.

Why You’ll Love This Recipe

I love this soup because it’s cozy, balanced, and deeply flavorful. The curry spices bring a fragrant warmth, while the lentils and rice make it filling and wholesome. It’s the kind of meal I reach for when I want something healthy but still crave something rich and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken
Red lentils (or brown/green)
Cooked rice (white or brown)
Onion, chopped
Garlic, minced
Fresh ginger, grated
Carrots, diced
Baby spinach
Olive oil
Chicken broth
Curry powder
Ground turmeric
Cumin (optional)
Salt and pepper
Lemon juice (for brightness)
Fresh cilantro (optional, for garnish)

Directions

I heat olive oil in a large pot and sauté the onion, garlic, ginger, and carrots until soft and fragrant.
I stir in the curry powder, turmeric, cumin, salt, and pepper to bloom the spices.
I add the chicken broth, lentils, and bring everything to a simmer. I cook for about 15–20 minutes until the lentils are tender.
I stir in the cooked rice and shredded chicken, letting everything heat through.
I add the spinach last and cook just until wilted.
I finish with a splash of lemon juice and garnish with chopped cilantro if I have some on hand.

Servings and timing

This recipe serves 6. It takes about 15 minutes to prep and 30 minutes to cook — ready in under 45 minutes.

Variations

Sometimes I use coconut milk instead of some of the broth for a creamy, slightly sweet twist. I also switch out the rice for quinoa or leave it out entirely for a lighter soup. For a vegetarian version, I leave out the chicken and add chickpeas or extra lentils.

Storage/reheating

This soup stores well in the fridge for up to 4 days and freezes beautifully for up to 2 months. I reheat it on the stove with a splash of broth or water to loosen the texture if needed.

FAQs

Can I use raw chicken instead of cooked?

Yes. I simmer boneless chicken breasts or thighs with the lentils, then shred them once fully cooked.

Do I need to soak lentils before cooking?

Not red lentils — they cook quickly and don’t require soaking. Brown or green lentils can benefit from a quick rinse but not necessarily soaking.

Is this soup spicy?

It’s warmly spiced but not hot. I add chili flakes or cayenne if I want more heat.

Can I make this in a slow cooker?

Yes. I add everything except the spinach and lemon juice, and cook on low for 6–7 hours. I stir in the spinach and lemon at the end.

What type of rice works best?

I usually use cooked white or brown rice. Wild rice also adds a nice chew and nutty flavor.

Conclusion

Curried chicken lentil and rice soup with spinach is the kind of meal that feeds the body and soul. It’s warm, filling, and packed with flavor — perfect for cold evenings, meal prep, or when I need something nourishing and vibrant in a bowl.