Soak the soup and broth mix overnight according to packet instructions.
Preheat the oven to Gas 5, 190°C, 170°C fan. Put the soup mixture, onion, carrot, celery, thyme and chicken stock in a large casserole. Bring to the boil and simmer for 10 minutes.
Add the lamb chops and put the potato slices on top. Drizzle with oil and bake for 30 minutes.
Meanwhile, blanch the kale in hot water for a few minutes and serve with the hotpot.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.