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Chicken and Lentil Soup

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“A chunky soup that makes a delicious high protein lunchtime dish.”
1hr 30mins

Ingredients Nutrition


  1. Melt the butter in a large saucepan.
  2. Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
  3. Stir in the wine and chicken broth.
  4. Bring to a boil.
  5. Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
  6. Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
  7. Stir in the diced chicken and season to taste with salt and pepper.
  8. Cook until just heated through.
  9. Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.

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