Chicken and Vegetable Soup
found in Starters - Soup
|0 SPs||Gluten Free|
Prep: 15 minutes
Cook: 1 hour 20 minutes
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.
- 8 sprays calorie controlled cooking spray
- 5 garlic cloves, finely sliced
- 2 onions, cut into thin wedges
- 4 carrots, sliced diagonally
- 4 celery sticks, thickly sliced
- 2 bay leaves
- 1 bunch(es) thyme
- 21⁄2l chicken stock
- 3 chicken breasts
- 3 lentil, dried and rinsed
- 150g kale, thick stalks removed and discarded, and leaves chopped
- 1⁄2 lemon juice
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.