Chicken

Chicken, lentil and kale soup

Name: Chicken, lentil and kale soup recipe
Ingredients: 1 tsp olive oil; 1/2 leek (white part only), thinly sliced; 1 carrot, thinly sliced; 1 celery stalk, finely sliced; 250g lean chicken breast fillet, thinly sliced; 4 cups (1 litre) salt-reduced chicken stock; 150g kale, stalks removed, leaves shredded; 1/2 cup (80g) drained then rinsed tinned lentils; 2 tbs finely grated parmesan

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by Michelle Bridges

Mar 04, 2020

“You really can make wholesome chicken soup in just half an hour," says Michelle Bridges. This is an edited extract from 12WBT Low-carb Solution by Michelle Bridges (published by Macmillan Australia, RRP $36.99).

1 tsp olive oil
1/2 leek (white part only), thinly sliced
1 carrot, thinly sliced
1 celery stalk, finely sliced
250g lean chicken breast fillet, thinly sliced
4 cups (1 litre) salt-reduced chicken stock
150g kale, stalks removed, leaves shredded
1/2 cup (80g) drained then rinsed tinned lentils
2 tbs finely grated parmesan

Method

1.

Heat the olive oil in a large saucepan over medium-high heat. Add the leek, carrot, celery and chicken and cook, stirring often, for 6-7 minutes until the vegetables start to soften and the chicken changes colour.
2.

Pour in the stock and bring to the boil, then reduce the heat to medium-low and simmer, covered, for 5 minutes. Add the kale and simmer for a further 5 minutes.
3.

Stir in the lentils and season with freshly ground black pepper. Ladle into bowls, sprinkle with the parmesan and serve.