About the Recipe
Ingredients:
Creamy chicken, bacon, and lentil soup
250 g streaky bacon diced
1 onion diced
2 carrots peeled and diced or grated
3 celery stalks diced
1 leek white and pale green part only, thinly sliced
450 g chicken thighs boneless, skinless
1-2 tablespoons thyme chopped
½ cup split red lentils
2 cups chicken stock
2 cups water
¾ teaspoon salt
¼ cup sour cream
Chipotle sour cream
¼ cup sour cream
1 tablespoon chipotle sauce optional
1-2 tablespoons parsley To serve
¼ cup parsley chopped
ciabatta or other bread warmed or toasted sliced (omit for gluten-free, or replace with gluten-free bread)
pinch of paprika or smoked paprika
Preparation
Step 1
Heat a drizzle of oil in a large pot on medium to high heat. Add bacon and cook for about 2 minutes. Reduce heat to medium and add onion, carrots, celery, and leek. Stir, cover, and cook for 4-5 minutes, stirring occasionally until vegetables are just tender.
Step 2
Pat chicken dry with paper towels and season with salt. Add to pot with thyme, lentils, stock, water, and salt, and bring to a simmer while stirring. Reduce heat to low, cover, and simmer gently for 15-20 minutes until chicken is cooked and lentils are tender.
Step 3
In a small bowl mix all chipotle sour cream ingredients together.
Step 4
Using a slotted spoon, remove chicken from soup, roughly dice or shred and return to pot. Stir in sour cream and season to taste with salt and pepper.
Step 5
TO SERVE, ladle soup into bowls, add a dollop of chipotle sour cream and sprinkle with parsley and paprika. Serve with ciabatta on the side.