Chicken and lentil soup

Recipe from: 28 September 2015
recipe, soup, chicken

Ingredients 11
Servings 1
Minutes 00:05

Ingredients

Serving Change
  • 2
    small leeks, sliced
  • 250
    g
    button mushrooms, quartered
  • 2
    carrots, diced
  • 1.5
    l
    good-quality chicken stock
  • 3
    chicken breast fillets, quartered
  • 250
    ml
    small brown lentils, rinsed
  • 1
    can
    chopped tomatoes
  • 4
    courgettes, sliced or diced
  • 100
    ml
    shredded fresh basil
  • 100
    ml
    grated Parmesan cheese
  • fresh bread, to serve
 

Method

00:05
 
Heat a little oil in a saucepan and saute´ the leeks, mushrooms and carrots until soft. Add the stock, chicken and lentils and bring to the boil. Boil for 10 minutes.

Remove the chicken and set aside to cool slightly. Shred the chicken and add back to the saucepan with the tomatoes. Season to taste with salt, freshly ground black pepper and a pinch of sugar, if necessary. Simmer for 10 minutes. Add the courgettes and simmer for 5 more minutes until the courgettes and lentils are cooked. Sprinkle with shredded basil and grated Parmesan cheese. Serve with bread.

Text and image source: Ideas magazine

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Read more on: recipe  |  soup  |  chicken
 

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