Protein-Forward Comfort Winter Soups
Warm, filling soups are perfect for colder days. This small-batch, protein-forward soup is gentle on digestion and easy to make for one or two people, balancing lean protein and fiber for steady energy with a soft, adjustable texture.
Cooking for one or two means fewer dishes and simpler steps. This recipe uses a single pot, short simmer time, and ingredients you can find at most supermarkets.
Red lentils break down as they cook, adding body without heavy cream. Shredded chicken raises the protein so the soup feels satisfying and heart‑friendly when you keep the salt low.
Ingredients You’ll Need
- 1 teaspoon olive oil
- 1/2 cup dried red lentils, rinsed
- 6–8 ounces boneless skinless chicken, cut into bite-sized pieces
You can serve this soup with a slice of soft bread, a small scoop of rice, or a spoonful of mashed potatoes for extra comfort.
Step-by-Step Recipe
- Heat olive oil in a medium pot and sauté onion, carrot, and celery until soft and translucent, about 4–5 minutes; add garlic and cook 30 seconds.
- Add rinsed red lentils, chicken pieces, broth, thyme, and pepper, bring to a gentle boil, then reduce to a simmer and cook covered for 15–18 minutes until lentils break down and chicken is cooked through.
- For a creamier texture, partially puree the soup with an immersion blender or mash some lentils, stir in lemon juice if using, adjust seasoning, and serve garnished with parsley or dill.
Tips and Easy Variations
Make it softer
- Shred the cooked chicken with two forks for easier chewing.
- Partially blend lentils or mash against the pot for a gentle texture.
- Serve with soft bread or mashed potatoes to ease chewing.
Low-sodium & digestion-friendly
- Use less oil and remove any skin from the chicken before cooking.
- Choose low-sodium broth and skip added salt if advised by your doctor.
- Brighten flavor with lemon juice and fresh herbs instead of salt.
Vegetarian & texture swaps
- Skip chicken and add a drained can of white beans for protein.
- Double the lentils for more body and creaminess when broken down.
- Leave lentils whole and stir in small spinach leaves at the end for color.
Quick health highlights
- Protein-forward to keep you satisfied between meals.
- Gentle on digestion when lentils are cooked until soft.
- Small-batch and portioned for one or two people to reduce waste.
Storage and Leftovers
Fridge
Cool quickly, store in an airtight container, and refrigerate for up to 3–4 days.
Freezer
Cool fully and freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove, adding a splash of broth if the soup has thickened.
Conclusion
Try this easy, protein-forward comfort winter soups recipe for a warm, gentle meal that’s made in one pot and sized for one or two. It’s satisfying, simple, and quick to prepare.
The recipe is flexible: adjust texture by blending more or less, swap proteins for a vegetarian option, and keep sodium low while maintaining flavor with lemon and herbs.
FAQ
Can I make this vegetarian?▶
Yes. Skip the chicken and add a drained can of white beans or extra lentils for protein. Stir in a spoonful of plain yogurt when serving for added creaminess if desired.
What if I only have brown or green lentils?▶
Brown or green lentils work but take longer to soften. Increase the simmer time and check for tenderness since they will hold more bite than red lentils.
