Chicken and 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
Garlic
5 clove(s), crushed
Onion, raw
2 medium, cut into thin wedges
Carrot(s)
4 medium, sliced diagonally
Celery
4 individual, sliced
Dried bay leaf
2 whole
Fresh thyme
1 tsp
Chicken stock cube
2 individual, to make 2.5L (10 cups) of gluten-free chicken stock
Skinless chicken breast
500 g
Dry lentils
¾ cup(s), (150g), Puy variety, rinsed (see tip)
Kale
150 g, or silverbeet or spinach, thick stalks removed, leaves chopped
Lemon juice
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large, deep saucepan with oil and heat over a mediumhigh heat. Add garlic, onion, carrots and celery and cook, stirring, for 2-3 minutes. Add bay leaves, thyme and stock. Bring to the boil, reduce heat, cover and simmer for 45 minutes.
2
Add chicken and lentils, making sure the chicken is covered by the liquid. Simmer for 15-20 minutes until chicken is cooked through. Remove chicken and set aside to cool slightly. Cook soup for another 5 minutes, or until lentils are tender.
3
Using two forks, shred chicken and return to soup. Add kale and stir to combine. Simmer for 5 minutes or until kale is wilted. Add lemon juice, season to taste and serve.
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