This Easy Asian Chicken Lentil Soup recipe is the best…jammed with lip-smacking flavor, has the most tender fall-off-the-bone chicken, is protein-packed, healthy, inspiring, and is the perfect one-pot wonder. With just a few ingredients, you’ll see how protein dreams are unlocked, fiber is full, and deep savory flavor is met—yet it feels like comfort food in every spoonful and it’s all so good-for-you-food. If you’re craving something cozy, nourishing, and satisfying but still light and easy to make, this Asian chicken lentil soup is the one!
Table of contents
Made with just a handful of wholesome ingredients (you can easily get all the ingredients at Trader Joe’s or any grocery store), this ginger chicken lentils recipe is set-it-and-forget-it simple: tender protein, belly-satisfying lentils, and a golden, infused broth that tastes like it simmered all day.
I am a huge fan of chicken soup, but my favorite is (you guessed it) Asian soups like chicken sinigang, chicken ginger rice soup, gyoza soup with chicken potstickers, and also butternut squash congee with added chicken. So having Asian chicken lentil soup is much more my style, and my taste buds’ preference when it comes to this all-around popular soup.
I make this when my kids are playing, and I can easily join in with them because this really is a recipe that no fuss, low mess, and doesn’t require cutting, mincing, or hunting for the grocery items. Lentils cook very quickly (great when I don’t have time for mung bean soup).
It’s very much a homemade and made-with-love chicken lentil soup that is unique and has an elevated flavor that is exciting. Not to mention, you can even have this as an Asian soup recipe when feeling under the weather.
I also have to tell you, it’s surprisingly very healthy, and I love the protein that keeps my muscles feeling strong! Yet, it doesn’t taste boring at all.
Let’s dive in.
Why You’ll Love Asian Chicken Lentil Soup
- Effortless one-pot recipe: Minimal cleanup, maximum comfort.
- Tasty, Tasty, Tasty: Adding ginger transforms basic chicken lentil soup into an Asian version that just brings flavors, aroma, and goodness to this recipe.
- Nutritious & balanced: Protein from chicken, fiber from lentils, and immunity-boosting turmeric and ginger.
- Low-calorie but satisfying: Perfect for meal prep or light dinners.
- Family-friendly: Mild yet flavorful — easy to customize spice level.
- Freezer-friendly: Tastes even better the next day.
Ingredients
Each ingredient in Asian inspired chicken lentil soup brings layers of flavor and nutrition without complicating your cooking.
- 1.25 lbs chicken drumsticks: Bone-in/skin on; Naturally juicy and flavorful. Drumsticks infuse the broth with richness and collagen for a full-bodied texture. When serving, the chicken can be very easily taken off the bone without the skin, making this recipe very healthy and protein-rich.
- 7 cups low-sodium chicken or vegetable broth: The soup’s base. Using low-sodium broth lets you control the salt while keeping it light and hydrating.
- ½ white onion (cut in three): Cut chunky; Adds depth and natural sweetness that balances the savory broth. Removing it later keeps the broth smooth and refined.
- 1 tablespoon ginger (cut chunky): Brings warmth, gentle spice, and anti-inflammatory benefits. Removing it after simmering leaves the flavor without the bite.
- Salt to taste: Enhances natural flavors — add gradually to your preference.
- ¼ teaspoon turmeric powder: Adds subtle earthiness and a golden color while supporting joint and immune health.
- 1 teaspoon gochujang (optional): A Korean chili paste that adds umami, gentle spice, and depth without overpowering. It’s very, very mild. The beautiful depth in this ingredient adds a small kick that goes excellently with Asian style chicken lentil soup.
- ½ teaspoon avocado oil: Helps bloom aromatics for richer flavor.
- 3/4 cup red lentils: Quick-cooking, protein- and fiber-packed legumes that thicken the broth naturally and make it hearty.
- Dash of pepper to taste: A final layer of warmth to round out the flavor.
- Scallions for garnish: Add a fresh, crisp finish that lifts the whole dish.
Equipment You’ll Need
- Dutch oven with lid: Retains heat evenly for perfect simmering and making the chicken fall-off-the-bone tender.
- Soup skimmer: Removes excess foam and impurities for a clear, clean broth.
- Ladle: For serving the broth and lentils evenly.
- Fork: To remove chicken from the bone before serving.
- Soup bowls and spoons: Because presentation matters — serve steaming hot.
Instructions
1. Sauté the aromatics
Heat avocado oil in a Dutch oven over medium heat. Add onion and ginger. Sauté for 1 minute to release fragrance and flavor.
2. Add the chicken
Add drumsticks and mix gently for another minute, coating them with the aromatics.
3. Add the broth and simmer
Pour in 7 cups of broth. Bring to a high simmer for about 20 minutes, cover with the lid.
4. Skim and refine the broth
Use your soup skimmer to remove any foam from the top. Then, remove the onion and ginger chunks. This step makes your broth silky, clean-tasting, and beautifully infused.
5. Add lentils and seasoning
Stir in red lentils, gochujang (if using), and turmeric powder. Lower the heat and simmer for 15 minutes, with the lid on. Stir once until the lentils are soft and slightly thickened.
6. Adjust seasoning
Taste and add salt and pepper as needed. The broth should be gently savory, earthy, and balanced.
7. Serve and garnish
Remove the chicken from the bone and skin if preferred and ladle soup into bowls. Top with freshly sliced scallions. Serve hot and enjoy the cozy, wholesome flavor.
Step by Step Images how to make Asian chicken lentil soup
Best Tips for Success
- Use drumsticks or thighs: They add deeper flavor than chicken breast.
- Don’t skip removing onion and ginger: It keeps the soup smooth and light, like a refined broth.
- Watch the lentils: Red lentils cook fast — they should be soft but not mushy.
- Add greens: Stir in baby spinach or bok choy during the last few minutes for extra nutrients.
- Spice it up: Add a little more gochujang or chili oil for a bolder kick.
Add-Ins and Variations
- Coconut twist: Add ¼ cup canned coconut milk for a creamier, Southeast Asian-style soup. Add the coconut milk the same time as the broth.
- Lemon lift: A squeeze of fresh lemon as a serving garnish brightens the flavors.
- Vegetarian version: Omit the chicken and use vegetable broth; double the lentils or add pre-frozen tofu for plant-based protein.
- Hearty option: Add diced carrots or mushrooms for more body and texture.
- Filipino Style: Add fish sauce in place of salt for umami seasoning.
How to Serve
Serve in deep bowls as is, or with steamed jasmine rice on the side or crusty bread for dipping.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in single portions for up to 2 months.
- Reheat: Warm gently on the stovetop or microwave. Add a splash of broth or water if it thickens.
Common Questions
Can I use chicken breast instead of drumsticks?
Yes, but it will be less rich. Bone-in chicken adds flavor and depth. If using breasts, tenderize the chicken first, then add it towards the end so it stays moist.
Do I need to soak the lentils?
No soaking required! Red lentils cook quickly and break down beautifully in the soup.
Can I make this in an Instant Pot?
Yes. Pressure cook on high for 10 minutes, then let it naturally release for 10 minutes.
How spicy is it with gochujang?
Very Mild — it adds depth more than heat. You can adjust to your taste or omit it entirely.
This Easy Asian Chicken Lentil Soup proves that healthy, hearty, and flavorful can all live in one bowl.
With minimal effort and maximum reward, this is a recipe you’ll come back to all year long.
Asian Chicken Lentil Soup
Equipment
- Dutch Oven with lid; Retains heat evenly for perfect simmering and making the chicken fall-off-the-bone tender.
- ladle
- fork To remove chicken from the bone before serving.
- Soup bowls and spoons
Ingredients
- 1¼ lbs chicken drumsticks
- 7 cups low-sodium chicken or vegetable broth
- ½ white onion cut in three: Cut chunky
- 1 tablespoon ginger cut chunky
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon gochujang optional
- ½ teaspoon avocado oil
- ¾ cup red lentils
- Dash of pepper to taste
- Scallions for garnish
Instructions
Sauté the aromatics
- Heat avocado oil in a Dutch oven over medium heat. Add onion and ginger. Sauté for 1 minute to release fragrance and flavor.½ white onion, ½ teaspoon avocado oil, 1 tablespoon ginger
Add the chicken
- Add drumsticks and mix gently for another minute, coating them with the aromatics.1¼ lbs chicken drumsticks
Add the broth and simmer
- Pour in 7 cups of broth. Bring to a high simmer for about 20 minutes, cover with the lid.7 cups low-sodium chicken or vegetable broth
Skim and refine the broth
- Use your soup skimmer to remove any foam from the top. Then, remove the onion and ginger chunks. This step makes your broth silky, clean-tasting, and beautifully infused.
Add lentils and seasoning
- Stir in red lentils, gochujang (if using), and turmeric powder. Lower the heat and simmer for 15 minutes, with the lid on. Stir once until the lentils are soft and slightly thickened.1 teaspoon gochujang, ¾ cup red lentils, ¼ teaspoon turmeric powder
- Adjust seasoning. Taste and add salt and pepper as needed. The broth should be gently savory, earthy, and balanced.Salt, Dash of pepper
Serve and garnish
- Remove the chicken from the bone and skin if preferred and ladle soup into bowls. Top with freshly sliced scallions. Serve hot and enjoy the cozy, wholesome flavor.Scallions for garnish
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