Chicken and vegetable soup
5 clove(s), crushed
2 medium, cut into thin wedges
4 medium, sliced diagonally
4 stick(s), sliced
Dried bay leaf
1 tsp, leaves
Chicken stock cube
2 individual, gluten-free variety, (to make 2.5L (10 cups) chicken stock)
Skinless chicken breast
Dry green lentils
¾ cup(s), small, rinsed, (150g), (see tips)
150 g, leaves, chopped, (see tips)
1 x 3 second spray(s)
- 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.
- 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.
- 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.