Chicken and Vegetable Soup
found in Starters - Soup
0 SPs | 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
- 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
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.