Photo of Chicken & vegetable soup by WW

Chicken & vegetable soup

Points® value
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.


Calorie controlled cooking spray

4 spray(s)


5 clove(s), finely sliced


2 medium, cut into thin wedges

Carrots, raw

4 medium, sliced diagonally

Celery, Raw

4 stick(s), thickly sliced

Bay leaf, dry

2 leaf/leaves

Thyme, Fresh

2 sprig(s)

Chicken stock cube(s)

2 cube(s), to make 2.5 litres stock

Chicken breast, skinless, raw

3 medium

Green or Brown Lentils, dry

150 g, green, rinsed

Kale, raw

150 g, thick stalks removed and discarded, and leaves chopped

Lemon Juice, Fresh

1 tablespoon(s)


  1. 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.
  2. 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.
  3. 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.


Serve this with a toasted sandwich thin each for an extra 3 SmartPoints per serving. The soup can be frozen in an airtight container for up to 3 months.