Chicken and vegetable soup
5 clove(s), crushed
2 medium, cut into thin wedges
4 medium, sliced diagonally
4 individual, sliced
Dried bay leaf
Chicken stock cube
2 individual, to make 2.5L (10 cups) of gluten-free chicken stock
Skinless chicken breast
¾ cup(s), (150g), Puy variety, rinsed (see tip)
150 g, or silverbeet or spinach, thick stalks removed, leaves chopped
1 x 3 second spray(s)
- Lightly spray a large, deep saucepan with oil and heat over a mediumhigh heat. Add garlic, onion, carrots and celery and cook, stirring, for 2-3 minutes. 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 for 15-20 minutes until chicken is cooked through. Remove chicken and set aside to cool slightly. Cook soup for another 5 minutes, or until lentils are tender.
- Using two forks, shred chicken and return to soup. Add kale and stir to combine. Simmer for 5 minutes or until kale is wilted. Add lemon juice, season to taste and serve.