Name: Chicken, leek, broccolini, lentil and spinach soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 tablespoon olive oil; 2 leeks, trimmed and sliced; 3 teaspoon fresh thyme leaves; 3 celery stalks, sliced; 1.7 litre water; 3 28g chicken stock pots (or 6 cups of chicken stock, and omit water); 600 gram chicken breasts; 1 bunch broccolini, cut into bite-size pieces; 400 gram can lentils, drained, rinsed; 160 gram baby spinach leaves; salt, black pepper, to season; crusty bread, to serve

Chicken, leek, broccolini, lentil and spinach soup

Serves 4

Prep

10M

Cook

25M

Total

35M

Skip to Recipe

Ingredients

1 1/2 tablespoon olive oil

2 leeks, trimmed and sliced

3 teaspoon fresh thyme leaves

3 celery stalks, sliced

1.7 litre water

3 28g chicken stock pots (or 6 cups of chicken stock, and omit water)

600 gram chicken breasts

1 bunch broccolini, cut into bite-size pieces

400 gram can lentils, drained, rinsed

160 gram baby spinach leaves

salt, black pepper, to season

crusty bread, to serve

Method

1.In a saucepan, heat olive oil over medium-high heat. Add leeks, thyme and celery, and cook for 8 minutes until soft and just coloured. Add water and stock pots and bring to a simmer.

2.Poach chicken breasts in soup for 12-15 minutes (depending on the size) until just cooked through. Remove chicken from soup and set aside in bowl to cool slightly.

3.Add broccolini to pan and cook for 2 minutes. Stir through lentils and spinach to warm. Remove from heat and season with salt and pepper.

4.Shred chicken breasts and stir through soup. Ladle soup into bowls and serve with crusty bread.

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