EquipmentLarge saucepan or casserole, approximately 4 litres, with a lid.
Ingredients
0 of 12 ready
Method
- Put the chicken, lentils, onion, carrots, celery, garlic, thyme and bay leaf into the saucepan.
- Pour over the chicken stock and add a good grinding of black pepper. There is no need to add salt: the stock cubes provide plenty of seasoning.
- Bring to the boil, reduce to a gentle simmer and partially cover. Cook for about 30 minutes, stirring occasionally, until the chicken is cooked through and the lentils are very soft.
- Lift out the chicken thighs and shred with two forks. Return the meat to the soup.
- Simmer for another 5 minutes. Add a little boiling water if you prefer a looser soup.
- Remove the bay leaf and stir through the lemon juice and parsley.
Top tip
Do not worry about the lentils losing their shape. They are supposed to almost disappear into the stock and give the soup its body.
Serve with
Thick slices of crusty bread and butter.
Allergen note
Contains celery. Check the chicken-stock packaging for any additional allergens. Bread and butter are optional accompaniments and should be checked separately.
Storage & reheating
Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours, or freeze. Reheat only once and until steaming hot throughout.
