![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Quick lentil, chicken, spring greens and broccoli soup
- Published: 20 May 16
- Updated: 18 Mar 24
A soup recipe that’s anything but boring – this quick shortcut supper is bursting with spring vegetables, lentils and chicken which is poached until tender in the flavoursome broth.
![Quick lentil, chicken, spring greens and broccoli soup](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/672086-1-eng-GB_lentil-chicken-and-broccoli-soup-768x960.jpg)
Ingredients
- Olive oil for frying
- 1 onion, finely chopped
- 4 carrots, cut into small chunks
- 3 celery sticks, finely chopped
- 500g free-range chicken breasts, thinly sliced
- 1 litre chicken stock
- 250g pack Merchant Gourmet cooked puy lentils
- 200g spring greens, shredded
- Juice 1 lemon
- Bunch fresh flatleaf parsley (optional), coarsely chopped
Method
- Heat a glug of oil in a large deep saucepan. Add the onion and fry for 2-3 minutes over a medium heat, then add the carrots and celery. Cook for 10 minutes, stirring often.
- When the veg have a little colour and are starting to soften, add the chicken and fry for a couple of minutes with the veg, then pour in the stock.
- Add the puy lentils and bring to a simmer. Cook for 5 minutes, then add the spring greens and lemon juice. Cook for 5 minutes more. To serve, stir in the parsley and season to taste, then ladle into bowls.
- Recipe from April 2016 Issue
Nutrition
- Calories
- 288kcals
- Fat
- 9.8g (1.8g saturated)
- Protein
- 35.1g
- Carbohydrates
- 11.4g (6g sugars)
- Fibre
- 7g
- Salt
- 1.3g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter