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Creamy chicken and vegetable soup

This delicious chicken soup is the perfect warming meal on a cold winter's night and can be ready in 45 minutes.
  • 1 teaspoon oil
  • 1 teaspoon crushed garlic
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 stalks celery, chopped
  • 1/4 pumpkin, peeled and diced
  • 1 teaspoon mixed herbs
  • 3 cups salt-reduced chicken stock
  • 2 cups water
  • 1 large chicken breast
  • 1 cup dried red lentils (optional)
  • 2 tablespoons unsweetened natural yoghurt or lite sour cream
  1. 1. Heat the oil in a large pot over a medium heat.
  2. 2. Add the garlic, onion, carrot, celery, pumpkin and mixed herbs and stir until the vegetables start to go soft (about five minutes).
  3. 3. Cut the chicken breast into 3-4 even sized chunks and add to the pot with the chicken stock, water and lentils.
  4. 4. Bring the pot to the boil, then cover and turn the heat down to low. Leave to simmer for 20 minutes, stirring occasionally.
  5. 5. Remove the chicken from the pot and shred with two forks (or your fingers). Return to the pot, add the sour cream or yoghurt and stir well.
  6. 6. Remove from the heat and serve in bowls with crusty bread on the side.
Cut the vegetables into even-sized pieces so they cook consistently in the soup.