Chicken, leek and white bean soup

This chicken and leek soup is the ultimate comfort food with a healthy twist. Made in one pot for easy clean-up, it combines lean chicken breast, creamy white beans and fibre-rich red lentils to keep you full and energised. Perfect for lunch and dinner, this recipe is high in protein and high in fibre. Plus it’s ideal for meal prep and freezes beautifully, making it a go-to for busy weeks.

ingredients

serves 3

1 tbsp olive oil
2 chicken breasts
2 large leeks
2 carrots
2 stick celery
2 garlic cloves
1 jar white beans (we use Bold Bean Co)
100g red lentils (dry)
1 litre chicken stock
A few fresh twigs of thyme (or dried)
salt and pepper to taste
Handful of spinach

method

• Slice the leeks, dice carrots and celery and crush garlic.
  In a large pot, heat the olive oil over medium heat. Add the leeks, carrots, celery and garlic. Cook for 8 minutes until softened.

• Pour in the chicken stock. Place the whole chicken breasts into the pot along with the thyme. Bring to a gentle simmer.

• Stir in the red lentils and simmer for about 20-25 minutes until the lentils are tender and the chicken is cooked through.

• Remove the chicken breasts, shred with 2 forks and return to the pot.

• Stir in the spinach and white beans and simmer for another 5 minutes.

• Taste and add any salt and pepper.

the health boost tip

This is around 55g protein and 21g fibre per serving. Each serving size is around 590k/cal. Can be frozen.