Chicken, Leek & Lentil Soup
Chicken, Leek & Lentil Soup is a soothing, fibre-rich blend of soft leeks, red lentils, and gently poached chicken breast simmered in a herbed stock until perfectly tender. Naturally creamy from the lentils and subtly sweet from the leeks, it’s a protein-packed dish that’s both comforting and light. Ideal for chilly days, recovery meals, or batch cooking, this soup brings gentle nourishment and homestyle charm in every spoonful.
Ingredients
- 1 tbsp ghee
- 180 g brown onion chopped
- 130 g leek sliced
- 100 g celery chopped
- 150 g carrot sliced
- 3 garlic cloves chopped
- 1 tsp sea salt
- 0.5 tsp ground black pepper
- 2 tbsps tomato purée
- 1.5 litres vegetable stock made with 1½ organic stock cubes
- 80 g red lentils dry weight, rinsed and drained
- 700 g chicken thighs boneless, skinless, chopped
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and fry for 3 minutes, stirring occasionally.
- Add celery and leek. Cook for 3 minutes, stirring occasionally.
- Add carrots and cook for another 3 minutes. Stir occasionally.
- Add garlic and cook for 2 minutes, stirring frequently.
- Stir in tomato purée, salt and pepper. Cook for 1 minute.
- Add stock and red lentils. Bring to a boil, then reduce heat and simmer gently.
- Add chopped chicken. Cover and cook for 40 minutes until chicken is tender.
- Taste and adjust seasoning if needed. Serve hot.
Nutrition
Calories: 566kcalCarbohydrates: 31gProtein: 35gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 181mgSodium: 2262mgPotassium: 871mgFiber: 9gSugar: 9gVitamin A: 7859IUVitamin C: 12mgCalcium: 83mgIron: 4mg
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