Creamy Chicken, Bacon and Lentil Soup

This rich and creamy chicken soup is packed with lovely vegetables and hearty lentils; a well-rounded and delicious meal for the family! Recipe by our favourite Nadia Lim.

Prep Time: 20 Minutes Cooking Time: 25 Minutes Serves: 6-8


250g streaky bacon, diced (we love Hellers)
1 onion, diced
2 large or 4 small carrots, peeled and diced or grated (we love Wilcox Beta Bites)
3 celery stalks, diced
1 leek, top removed, thinly sliced
450g chicken thighs, boneless, skinless (we love Waitoa Free Range)
2 tbsp fresh thyme, chopped (we love Superb Herb)
½ cup split red lentils (we love Alison’s Pantry)
2 cups chicken stock 
2 cups water
¼ cup sour cream


  1. Heat a drizzle of oil in a large pot on medium to high heat. Add bacon and cook for about 2 minutes. Reduce heat to medium and add onion, carrots, celery and leek. Stir, cover and cook for 4-5 minutes, stirring occasionally until vegetables are just tender.
  2. Pat chicken dry with paper towels and season with salt. Add to pot with thyme, lentils, stock, water and salt and bring to a simmer while stirring. Reduce heat to low, cover and simmer gently for 15-20 minutes until chicken is cooked and lentils are tender.
  3. Using a slotted spoon, remove chicken from soup, roughly dice or shred and return to pot. Stir in sour cream and season to taste with salt and pepper.
Print Friendly, PDF & Email


Please enter your comment!
Please enter your name here