Chicken, root veg and lentil broth recipe
Start your New Year with a nutritional boost from this light chicken bone broth, packed with gorgeous winter veggies and lentils. This warming main makes the perfect dinner idea for a cosy night in for two.
See method- Serves 2
- 45 mins to cook
- 369 calories / serving
- Freezable
Ingredients
- 2 tsp olive oil
- 1 leek, trimmed and sliced
- 1 celery stick, sliced
- 1 parsnip, scrubbed and diced
- 1 small sweet potato, peeled and diced
- 1 carrot, peeled and diced
- 1 bay leaf
- 90g soup and broth mix, or 30g each pearl barley, lentils and split peas
- 2 skinless and boneless chicken thighs
- 700ml reduced salt chicken stock
- crusty bread, to serve (optional)
Each serving contains
- Energy
- 1555kJ 369.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 4.1g
- Sugars
- 16g
of the Reference intake
Carbohydrate 45.4gProtein 19.0gFibre 10.6g
Method
- Pour the oil into a large pan set over a low heat. Add the leek, celery and a pinch of salt. Cook gently, stirring often, for about 8 mins, or until the celery is soft.
- Add the parsnip, sweet potato, carrot and bay leaf. Cook for a minute before adding the soup and broth mix, chicken thighs and stock. Bring to the boil, then reduce the heat.
- Cover with a lid and simmer gently for 15-20 mins, until the chicken is cooked through with no pink meat showing, and the vegetables and lentils are tender.
- Remove the chicken and shred or chop it, then return to the broth. Discard the bay leaf and serve the soup in warm bowls with bread, if you like.
- See more Chicken recipes
Freezing and defrosting guidelines
Make the broth, then leave to cool at room temperature. Freeze in a rigid container for up to 1-3 months. Make sure to leaving a bit of space in the container for expansion. Defrost overnight before reheating thoroughly.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
