Creamy chicken, bacon and lentil soup

A bowl of yellow soup with carrots, chicken onion topped with a blob of cream with a spoon.
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 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner, Lunch, Soup
Servings 6 people

Ingredients
  

  • 250 g streaky bacon diced
  • 1 onion diced
  • 2 large or 4 small carrots peeled and diced or grated
  • 3 celery stalks diced
  • 1 leek top removed, thinly sliced
  • 450 g Waitoa Free Range chicken thighs boneless, skinless
  • 2 tbsp Superb Herb fresh thyme chopped
  • ½ cup split red lentils
  • 2 cups chicken stock
  • 2 cups water
  • ¼ cup sour cream

Instructions
 

  • 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.
  • 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.
  • 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.
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