Food & Wine
Creamy chicken, bacon and lentil soup with ciabatta
Celebrity chef, entrepreneur, food writer and television personality Nadia Lim shares this winter recipe. Serve this robust soup with crispy ciabatta – a meal full of goodness.
Ingredients:
- 250g streaky bacon, sliced 1cm
- 1 onion, finely diced
- 2 carrots, peeled and finely diced or grated
- 3 stalks of celery, finely diced
- 1 leek, white and pale green part only, thinly sliced
- 450g boneless, skinless chicken thighs
- 1-2 tbsp. chopped thyme leaves
- ½ cup split red lentils
- 2 cups chicken stock
- 2 cups water
- ¾ tsp salt
- ¼ cup sour cream
Chipotle sour cream
- ¼ cup sour cream
- 1 tbsp. chipotle sauce (store-bought) or your favourite chilli sauce (optional)
- 1 tbsp. chopped parsley
To serve
- 2 tbsp. chopped parsley
- Pinch of paprika or smoked paprika (optional)
- Warmed or toasted ciabatta slices
Method:
- Heat a drizzle of oil in a large pot on medium to high heat. Add the bacon and cook for about 2 minutes. Reduce the heat to medium and add the onion, carrots, celery and leek. Stir, cover and cook for 4–5 minutes, stirring occasionally until the vegetables are just tender.
- Pat the chicken dry with paper towels and season with salt. Add to the pot with the thyme, lentils, stock, water and salt and bring to a simmer while stirring. Reduce the heat to low, cover and simmer gently for 15-20 minutes until the chicken is cooked and the lentils are tender.
- In a small bowl mix all the chipotle sour cream ingredients together.
- Using a slotted spoon, remove the chicken from the soup, roughly dice or shred and return to the pot. Stir in the sour cream and season to taste with salt and pepper.
- To serve, ladle the soup into bowls, add a dollop of the chipotle sour cream and sprinkle with parsley and paprika (if using). Serve with ciabatta on the side.
How to do like to use lentils in the kitchen? Do you have a recipe to share with us? Let us know in the comments below.
Written by Nadia Lim, first appeared on Stuff.co.nz.
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