Chicken, root veg and lentil broth recipe

  • Serves 2
  • 45 mins
  • 369 calories / serving
  • Freezable
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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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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.

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.

  • 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)
  • Energy 1555kj 369kcal 18%
  • Fat 13g 19%
  • Saturates 3g 17%
  • Sugars 16g 17%
  • Salt 4.1g 68%

of the reference intake
Carbohydrate 45.4g Protein 19g Fibre 10.6g


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