Photo of Chicken and vegetable soup by WW

Chicken and vegetable soup

0 - 3
PersonalPoints™ per serving
Total Time
1 hr 35 min
15 min
1 hr 20 min
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.



5 clove(s), crushed


2 medium, cut into thin wedges


4 medium, sliced diagonally


4 individual, sliced

Dried bay leaf

2 whole

Fresh thyme

1 tsp

Chicken stock cube

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

Skinless chicken breast

500 g

Dry lentils

¾ cup(s), (150g), Puy variety, rinsed (see tip)


150 g, or silverbeet or spinach, thick stalks removed, leaves chopped

Lemon juice

2 tbs

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.


Small green lentils are also called French or Puy lentils. They hold their shape well when cooked. This soup can be frozen in an airtight container for up to 3 months.