Springtime Lentil Chicken Vegetable Soup

Springtime Lentil Chicken Vegetable Soup

Give your guests a taste of springtime with a warm bowl of fresh chicken, lentil, and vegetable soup. Add this recipe to your seasonal rotation for a simple spring recipe that’s light on labor and ingredient costs.  


  • Spinach leaves- rough chop - .5 gallon
  • Carrots,1/2" dice - 3 cups
  • Salt and pepper mix - As needed As needed
  • Chicken cooked- rough chop - .5 gallon
  • Leeks, 1/2 " dice - 4 cups
  • Lentil, cooked - 2 lbs.
  • Tomato paste - 2 cups
  • Water - 2 gallon
  • Celery, 1/2" dice - 3 cups
  • Onion, yellow, 1/2 " dice - 3 cups
  • Phase, LBA - .5 cups
  • Classic Gourmet Chicken base - 6 oz.

Cooking calculator

Adjust measurements based on the number of servings


  1. Cook the lentils in water until tender. Approximately 1 hour. Drain well and hold on the side.

  2. In a large stock pot heat the Phase, add all the vegetables except for the spinach leaves and stir for 3-4 minutes.

  3. Add in the tomato paste and stir into the vegetables until vegetables are well coated.
  4. Add in the water and the chicken base and Incorporate well. Bring to a boil and turn down the flame to medium. Let simmer for about 1 hour. Adjust the flavoring add salt and pepper as needed.
  5. Lastly add in the spinach leaves, cooked chicken and cooked lentils . Stir together in the broth until well incorporated.

  6. Allow the soup simmer for another 1/2 hour on a low flame.

Contact Us

Customize This Recipe