This French-style dish is a deliciously wintry warming soup that’s packed full of veggies and protein with 58 grams per serve! A fragrant broth is finished with sour cream for additional richness and topped off with crispy roasted lentils. This hearty soup is sure to keep you cosy in the colder months.
French Chicken, Leek & Mushroom Soup
Ingredients
Soup
- 800 grams chicken breast diced 1cm
- 1 leek thinly sliced
- 400 grams mushrooms thinly sliced
- 1 clove garlic minced
- 1 tbsp ginger grated
- 1 tsp olive oil first measure
- 1 tsp olive oil second measure
- 1 tbsp cornflour
- 1 tsp lemon pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground fennel
- 1 ½ cups chicken stock
- 2 ½ cups boiling water
- 150 g baby spinach
- 250 g sour cream
- 2 Tbsp wholegrain mustard
Lentils
- 1 can brown lentils drained & rinsed
- 2 tsp olive oil
To Serve
- ¼ cup preferred vinaigrette
Instructions
- Before you start: Preheat oven to 220°C (or 200°C fan bake). Bring a kettle to the boil.
- Roast crispy lentils: Drain and rinse lentils. Toss lentils on a lined oven tray with olive oil and a pinch of salt and pepper. Cook in oven for 15-18 minutes, until golden and crispy. Set aside to serve.
- Start soup: Pat chicken dry and dice 1cm. Thinly slice leek and mushrooms. Mince garlic, grate ginger and set both aside. Heat first measure of olive oil in a pot on medium-high heat. Add chicken with a pinch of salt and pepper and cook for 2-3 minutes, until sealed but not cooked through. Remove chicken from pan and set aside in a heatproof bowl. Return pot to medium-high heat with second measure of olive oil. Add leek and mushrooms with a pinch of salt and cook for 3-4 minutes, until softened.
- Finish soup: Add cornflour, spices, minced garlic and grated ginger. Cook for 1 minute, until fragrant. Add chicken stock and boiling water measure. Bring to a simmer, reduce heat to low-medium and add chicken back to pot. Cook for 4-5 minutes, until chicken is cooked through. Remove from heat and stir through spinach, until wilted. Stir through sour cream and mustard, until well combined and season to taste with salt and pepper.
- Serve: Ladle soup into bowls and drizzle over vinaigrette. Garnish with crispy lentils.
