Name: Chicken and lentil soup
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 1
Ingredients: 250.00 ml green lentils, rinsed, drained; 510.00 gm salt-reduced chicken stock; 1000.00 gm water; 2 RSPCA Approved Chicken Breast Fillets; 2 tomatoes, chopped; 1 onion, finely chopped; 2 celery sticks, leaves intact, chopped; 2 carrots, finely chopped; 1 bay leaf; 125.00 ml grated parmesan, to serve; 62.50 ml chopped flat-leaf parsley

Chicken and lentil soup

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Prep Time:
20 minutes

Cook Time:
70 minutes

Total Time:
90 minutes

Try a satisfying chicken and lentil soup for a nutritious and delicious meal.

Ingredients:

250.00 ml green lentils, rinsed, drained
510.00 gm salt-reduced chicken stock
1000.00 gm water
2 RSPCA Approved Chicken Breast Fillets
2 tomatoes, chopped
1 onion, finely chopped
2 celery sticks, leaves intact, chopped
2 carrots, finely chopped
1 bay leaf
125.00 ml grated parmesan, to serve

Instructions:

In a large saucepan, cover the lentils with water and bring to a boil over high heat. Drain and rinse with cold water.
In a saucepan, bring the stock and water to a boil over high heat. Remove from heat, add chicken, and simmer covered over low heat for 15 minutes or until cooked. Use a slotted spoon to transfer the chicken to a plate.
Turn up the heat to high and toss in the lentils, tomato, onion, celery, carrot, and bay leaf. Let it come to a boil, then lower the heat to simmer gently with a lid on for 45-50 minutes until the lentils are tender. Season with salt and pepper to your liking.
Shred the chicken and mix back into the soup. Serve in bowls and garnish with Parmesan and parsley.

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