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Quick lentil, chicken, spring greens and broccoli soup

Published: 20 May 16
Updated: 18 Mar 24

A soup recipe that’s anything but boring – this quick shortcut supper is bursting with spring vegetables, lentils and chicken which is poached until tender in the flavoursome broth.

Easy
April 2016

Test kitchen approved

Serves 4
Hands-on time 25 min

A soup recipe that’s anything but boring – this quick shortcut supper is bursting with spring vegetables, lentils and chicken which is poached until tender in the flavoursome broth.

Nutrition: per serving

Calories: 288kcals
Fat: 9.8g (1.8g saturated)
Protein: 35.1g
Carbohydrates: 11.4g (6g sugars)
Fibre: 7g
Salt: 1.3g

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Ingredients

Olive oil for frying
1 onion, finely chopped
4 carrots, cut into small chunks
3 celery sticks, finely chopped
500g free-range chicken breasts, thinly sliced
1 litre chicken stock
250g pack Merchant Gourmet cooked puy lentils
200g spring greens, shredded
Juice 1 lemon
Bunch fresh flatleaf parsley (optional), coarsely chopped

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Method

Heat a glug of oil in a large deep saucepan. Add the onion and fry for 2-3 minutes over a medium heat, then add the carrots and celery. Cook for 10 minutes, stirring often.
When the veg have a little colour and are starting to soften, add the chicken and fry for a couple of minutes with the veg, then pour in the stock.
Add the puy lentils and bring to a simmer. Cook for 5 minutes, then add the spring greens and lemon juice. Cook for 5 minutes more. To serve, stir in the parsley and season to taste, then ladle into bowls.