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Chicken & vegetable soup

Chicken and vegetable soup

0
Points®
Total Time
1 hr 35 min
Prep
15 min
Cook
1 hr 20 min
Serves
6
Difficulty
Easy
Nothing warms the heart quite like a big bowl of chicken soup. This one has green lentils and lots of extra veg to make it even more satisfying. Feel free to customise the veggies to suit your own taste.

Ingredients

Garlic

5 clove(s), crushed

Brown onion

2 medium, cut into thin wedges

Carrot(s)

4 medium, sliced diagonally

Celery

4 stick(s), sliced

Dried bay leaf

2 whole

Fresh thyme

1 tsp, leaves

Chicken stock cube

2 individual, gluten-free variety, (to make 2.5L (10 cups) chicken stock)

Skinless chicken breast

500 g

Dry green lentils

¾ cup(s), small, rinsed, (150g), (see tips)

Kale

150 g, leaves, chopped, (see tips)

Lemon juice

2 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large, deep pot with oil and heat over medium–high heat. Add garlic, onions, carrots and celery and cook, stirring, for 5 minutes, until softened slightly. Add bay leaves, thyme and stock. Bring to the boil, reduce heat, cover and simmer for 45 minutes.
  2. Add chicken and lentils, making sure the chicken is covered by the liquid. Simmer, covered, for 15–20 minutes until chicken is cooked through. Remove chicken and set aside to cool slightly. Simmer soup for a further 5 minutes, or until lentils are tender. Remove and discard bay leaves.
  3. Using two forks, shred chicken and return to soup. Add kale and stir to combine. Simmer, uncovered, for 5 minutes or until kale is wilted. Stir in lemon juice. Season with salt and pepper and serve.

Notes

COOK'S TIPS: Small green lentils are also called French or Puy lentils. They hold their shape well when cooked. You can replace kale with silverbeet or English spinach, if preferred. TO REFRIGERATE: Place soup in a large reusable container or transfer individual portions to separate reusable containers and store for up to 3 days. To reheat, simmer gently in a saucepan or microwave individual portions until hot, adding a little extra water if the soup is too thick. TO FREEZE: Store as above for up to 3 months. Thaw overnight in the fridge. Reheat as above.

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