Chicken & vegetable soup
Calorie controlled cooking spray
5 clove(s), finely sliced
2 medium, cut into thin wedges
4 medium, sliced diagonally
4 stick(s), thickly sliced
Bay leaf, dry
Chicken stock cube(s)
2 cube(s), to make 2.5 litres stock
Chicken breast, skinless, raw
Green or Brown Lentils, dry
150 g, green, rinsed
150 g, thick stalks removed and discarded, and leaves chopped
Lemon Juice, Fresh
- Mist a large, deep pan with cooking spray and put over a medium-high heat. Add the garlic, onion, carrots and celery and cook for 2-3 minutes, then add the bay leaves, thyme and stock. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes.
- Add the chicken fillets and lentils, making sure the chicken is covered by the broth. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken and set aside to cool slightly. Cook the soup for another 5 minutes, or until the lentils are tender.
- Shred the chicken and return it to the soup, along with the kale. Stir to combine, then simmer for 5 minutes until the kale is wilted. Add the lemon juice, season to taste and serve.