In one of my groups yesterday one of my lovely members mentioned chicken soup as one of her family’s favourite meal this week. I normally just make this Chicken & Noodle Soup but thought I’d try something different. She said she added a load of different veggies to it, chicken and potatoes. So after I got home from group yesterday, I raided my fridge and checked what veg I had in to make chicken soup. I already had leftover cooked chicken from the day before which made it ideal to use up. I replaced the potatoes with red lentils to make this a high protein packed soup. It turned out amazing!
Time Taken: 45 minutes
- 1 onion, finely chopped
- 1 carrot, peeled and chopped
- 1 courgette, chopped
- 1 red pepper, deseeded and chopped
- Handful of fresh coriander, chopped
- 1 veg stock pot
- 600 ml hot chicken stock (make more if needed)
- 1/2 cup red lentils
- Cooked chicken, shredded
- 1 tsp basar (curry powder)
- 1/2 tsp red chilli flakes
Spray a pan with low calorie cooking spray and add all the veg – onion, carrot, courgette and pepper. Cook for around 5-8 minutes till it starts to soften.
Add the fresh parley and the lentils with the spices and the stock. Let the stock come to a boil and reduce the heat and cover the lid on the pan to cook the lentils for about 20-25 minutes. If needed add more stock/water to cook the lentils. You can also add more hot water at the end of cooking if the soup is too thick.
Add the shredded chicken to the cooked lentils and cook for another 10 minutes till the chicken is heated through.