On a cold winter day like today, a comforting soup with crusty bread would be perfect. This Chicken Soup is cooked with loads of Vegetables and slightly thickened with Split Lentils, that adds extra nutrients to the soup. I served this soup with ‘No-Knead Simple White Bread’. So good. Everyone was happy.

Makes

4 Servings

Ingredients

1 tablespoon Oil *I used Olive Oil
1 clove Garlic *finely chopped
1 large Onion *cut into small pieces
2 Carrots *thickly sliced
2 Celery Stalks *thickly sliced
500g Chicken Fillets *cut into bite-size pieces
4 cups Chicken Stock
1/2 cup Yellow / Red Split Lentils
2 to 3 teaspoons Herbs of your choice *I added 2 teaspoons Dried Mixed Herbs (Thyme, Rosemary, Marjoram, Basil, Oregano and Sage)
1 Bay Leaf
1 small piece Ginger *grated
Salt & Black pepper
1/2 cup Frozen Peas
1 tablespoon Lemon Juice *optional

Method

1. Heat Oil in a pot, cook all Vegetables and Chicken.
2. When Chicken changes colour, add Chicken Stock, Split Lentils, Herbs and Bay Leaf, and bring to the boil. Lower the heat and simmer for 20 minutes OR until Lentils are soft.
3. Add grated Ginger and season with Salt and Black Pepper. Add Frozen Peas, bring back to the boil, and simmer until Peas are cooked.
4. Add Lemon Juice (*optional) and enjoy with crusty bread.