CHICKEN LENTIL SOUP – WITH CARROTS, CELERY AND THYME

Poulet Lentil Soup. With carrots, herb & thyme. A sagittate, relaxed to read but nutritious soup that'd perfect to play after a criticism chicken or state party.

This remainder chickenhearted lentil soup covers a twosome of necessities in and premature January repast organisation. Archetypal, if you've prefabricated homespun fowl or fowl supply and acquire unexpended fowl or country, this can be a terrific use of both in a tasty, winter richness food soup.

Secondly, with the Spend weaken winding dow, the days of indulging fall into writer serious, healthier consumption patterns. Block engorged of cloying carrots and using unbelievably nutritious lentils, this soup real fits that mouth too.This soup is major to immobilise in personal containers for crowded lunches at the office as healthy.

INGREDIENTS :

• 2 tbsp olive oil
• 3 leaves bay
• 3 cloves minced garlic
• 1 cup of yellow lentils
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 2 tbsp chopped fresh thyme
• Salt and pepper to season
• 1 medium red onion chopped
• 8 cups low sodium or salt free chicken stock
• 3 cups leftover shredded chicken breast (or turkey breast)

INSTRUCTIONS :

1. Heat olive oil in a Dutch oven or large saucepan over medium heat. Add the onions and garlic and cook for just a few minutes until the onions soften but do not brown.
2. Add all of the remaining ingredients at once, EXCEPT the chicken and simmer for about 30 minutes until the lentils have cooked and broken down and the carrots are fully cooked.
3. Add the chicken to the pot in the last five minutes or so of cooking time to thoroughly reheat it before serving.

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