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.
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.