Chicken Soup with Lentils, Rice and Vegetables

Chicken Soup with Lentils, Rice and Vegetables

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  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 diced fennel bulb or 3 ribs celery
  • 1 zucchini, diced (or other vegetables of your choice)
  • 1 cup green beans, cut into 2-inch pieces
  • 1/2 cup chopped flat-leaf parsley
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • Salt and pepper, to taste
  • 6 cups chicken broth
  • 1/4 cup French green lentils
  • 1/3 cup Arborio rice
  • 3 cups diced cooked chicken
  • 1 cup chopped spinach or kale
  • 1/3 cup freshly grated Parmesan cheese


In a heavy saucepan, heat oil over medium heat. Sauté onions until transparent, about 5 minutes. Add carrots and cook until softened, 3 to 4 minutes. Add fennel and cook until softened, 3 to 4 minutes. Add remaining vegetables and seasonings and cook for a few more minutes. Add chicken broth, stir well and then add lentils and rice.

Bring to a boil and then simmer until lentils are softened and rice is cooked, 25 to 30 minutes. Add diced chicken meat and correct seasonings. Just before serving, add greens to the soup and stir in cheese, perhaps reserving some to pass with the warm soup.

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