Chicken & vegetable soup
0
Points®
Total time: 1 hr 35 min • Prep: 15 min • Cook: 1 hr 20 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Garlic
5 clove(s)
Onion
2 medium
Carrots, raw
4 medium
Celery, Raw
4 stick(s)
Bay leaf, dry
2 leaf/leaves
Thyme, Fresh
2 sprig(s)
Chicken stock cube(s)
2 cube(s)
Chicken breast, skinless, raw
3 medium
Green or Brown Lentils, dry
150 g
Kale, raw
150 g
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
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.
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