Quick lentil, chicken, spring greens and broccoli soup

Quick lentil, chicken, spring greens and broccoli soup
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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.

Nutrition: per serving

Calories
288kcals
Fat
9.8g (1.8g saturated)
Protein
35.1g
Carbohydrates
11.4g (6g sugars)
Fibre
7g
Salt
1.3g
Calories
288kcals
Fat
9.8g (1.8g saturated)
Protein
35.1g
Carbohydrates
11.4g (6g sugars)
Fibre
7g
Salt
1.3g

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

  1. 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.
  2. 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.
  3. 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.

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