Chicken and spinach soup recipe

Method

1. Heat the olive oil in a large, heavy-based saucepan over a moderate heat. Sauté the onion for 4-5 minutes, stirring occasionally until softened but not coloured. Add the lentils to the saucepan, mix well and cover with the stock.
2. Add the bay leaf, then bring to the boil and boil for 5 minutes. Reduce to a simmer and cook for 25-30 minutes until the lentils are tender. Add the chicken at this point and simmer for a further 6-8 minutes until the chicken is cooked with no pink showing.
3. Remove from the heat, stir in the spinach, then adjust the seasoning if necessary. Ladle into soup bowls and serve immediately.

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• Freezing and defrosting guidelines

  Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.