This soup coaxes big flavors from a short ingredient list. Be patient while browning the onions and garlic: They're essential to adding depth to the finished dish. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.
Recipe information
Yield
4 servings
Ingredients
4
¼
1
6
1
1
½
2
Preparation
Step 1
Lightly season chicken thighs all over with salt and set aside.
Step 2
Heat oil in a medium pot over medium-high. Add onion, season with salt, and cook, stirring occasionally, until golden brown, 12–15 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. Remove pot from heat and transfer onion and garlic to a plate with a slotted spoon; set aside for serving.
Step 3
Return pot to medium-high heat; pour in lentils and sprinkle turmeric over. Cook, stirring a few times, until fragrant, about 30 seconds. Add reserved chicken and 6 cups water; season generously with salt and some pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until chicken is cooked through and lentils are tender, 20–25 minutes.
Step 4
Using tongs, transfer chicken to a cutting board; let cool slightly. Shred meat with 2 forks or your hands; discard skin and bones. Return shredded chicken meat to pot and add parsley. Remove from heat and stir in lemon juice.
Step 5
Ladle soup into bowls; drizzle with yogurt and top with reserved onion mixture, dividing evenly.
How would you rate Chicken-Lentil Soup With Jammy Onions?
Leave a Review
Reviews (141)
Back to Topthis is the best recipe from Andy I think so simple and so delish!!!!!
Anonymous
Paris
2/11/2024
Excellent soup and super easy to prepare. We made it twice in two weeks. It makes great leftovers and we found that if you caramelize one whole onion for two servings, it seems to be the perfect amount. Will be making this again and again.
Brook
Denver, CO
12/6/2022
This is a go to recipe that I will ALWAYS come back to! Andy Baraghani never lets me down! The ONLY thing I change is I increase the amount of onions and garlic because that jammy onion mixture is just TOO GOOD...1 onion and 6 garlic cloves don't cut it for my household. I do at least 4 or 5 onions and 12 garlic cloves or so. Trust me...you're gonna want the jammy onions in excess! Other than that this recipe is utter perfection!
Andrew E.
New York, NY
11/15/2022
I have probably made this 15 times since this recipe was published. Such big, perfect flavor for such a simple recipe with so few ingredients! The only change I generally make (as do many other reviewers) is to brown the chicken thighs either before getting the onions in or between the onions and toasting the lentils. I usually also add considerably more lemon. So so damn good.
Marissa
NY
1/7/2022
Loved it! Only added 3-ish cups of water and went off script for spices
Zander
Washington, DC
1/4/2022
Made this tonight and it was really good! I did make a couple of substitutions: - used 2 chicken quarters (leg and thigh) instead of 4 thighs - subbed out some of the water for chicken broth. Next time I might actually add more water as it is very thick (I don't know what that other reviewer who said it's too much was thinking, unless they forgot it or supposed to be soup). Also, next time I'll double the amount of onions.
Jessica
Toronto
10/23/2021
I just love this soup, have made it 10+ times. I usually use 4 cups of chicken broth and 2 cups of water instead of all water, reduces the need to season with a lot of salt.
Anonymous
Eureka CA
3/31/2021