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Chicken and Vegetable Soup
found in Starters - Soup

Serves:    6  

icon  0 SPs    icon Gluten Free

Prep: 15 minutes
Cook: 1 hour 20 minutes

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  scales
Directions

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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