Chicken and Lentil Soup Recipe
This Chicken and Lentil Soup is a hearty meal packed with protein, fibre and veg, and the perfect comfort food for a cold day. This cosy broth cooks in 30 minutes using simple, storecupboard ingredients. Gluten and dairy free and perfect for batch cooking.
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery finely chopped
- 4-5 tsp chopped garlic
- 2 chicken breasts
- 1000 ml chicken stock or chicken bone broth
- 2 tsp dried sage
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 400 g tin green lentils drained
- 80 g fresh spinach chopped
Instructions
- Add the olive oil to a large saucepan and place on a medium heat. Add the onion, carrots, celery and garlic and fry for 5-6 minutes, until softening. Add the dried herbs and fry for another 30 seconds.
- Nestle the whole chicken breasts into the veg, then pour over the hot chicken stock. Place a lid on the pan, bring to the boil then turn straight down to a simmer. Continue to simmer for 20 minutes, until the chicken is cooked through.
- Remove the chicken breasts from the soup, and using two forks shred it. Add back into the soup along with the lentils and chopped spinach. Mix well and simmer for another 5 minutes. Season with salt and pepper if needed, then serve.
Notes
- Storage: This soup will keep in the fridge for up to 3 days or can be portioned up and frozen for easy meal prep.
- Reheating: Reheat this soup thoroughly in the microwave or on the hob before eating. Do not reheat more than once.
Nutrition
Serving: 1 portion | Calories: 400kcal | Carbohydrates: 36g | Protein: 41g | Fat: 10g
