- In a large pot, heat oil over medium heat.
- Add diced onions and minced garlic, cook until softened.
- Cut chicken thighs into bite-sized pieces and add to the pot.
- Cook until chicken is no longer pink.
- Pour in chicken broth and bring to a boil.
- Add cooked lentils and let simmer for 15 minutes.
- Stir in heavy cream and let simmer for an additional 5 minutes.
- Serve hot and enjoy a comforting bowl of soup.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.