Turmeric chicken and lentil soup recipe
In partnership with Diabetes UK
Try a twist on a winter classic with this gently spiced chicken soup recipe. Lemongrass, ginger and turmeric are added to the fragant stock, while the addition of lentils make it a filling and healthy dinner recipe for two.
See method- Serves 2
- 50 mins to prepare and 40 mins to cook
- 203 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1 lemongrass stalk
- 30g root ginger, sliced
- ½ vegetable stock cube, made up to 900ml
- 1 chicken breast
- 2 tsp olive oil
- 1 small onion, finely chopped
- ½ celery stick, chopped
- 1 small carrot, peeled and chopped
- 1 tsp turmeric
- 30g dried green lentils, rinsed
- 30g curly kale, woody stems removed
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Shop ingredientsEach serving contains
- Energy
- 860kJ 203.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 1.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 16.8gProtein 23.4gFibre 3.9g
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- Roughly bash the lemongrass with the flat of a knife and put in a medium saucepan along with the ginger and stock. Bring to a simmer and cook for 2 mins until fragrant.
- Add the chicken breast and reduce the heat until barely simmering. Poach for 15-18 mins until the chicken is cooked through. Take the chicken out of the stock and set aside to cool slightly. Remove and discard the lemongrass and ginger.
- While the chicken is poaching, heat the oil in a saucepan over a medium heat. Add the onion, celery and carrot; cook for 10 mins until softened. Stir in the turmeric and lentils and cook for 1 min, stirring, to combine. Pour in the poaching stock, bring to a simmer and cook for 18-20 mins or until the lentils are tender.
- Shred the chicken with 2 forks and add to the soup along with the kale for the last 5 mins of cooking time. Divide between 2 bowls to serve.
- Tip: Swap in tinned lentils to reduce cost – adjust cooking times accordingly.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
