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Creamy chicken & lentil soup

About the Recipe


  • 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


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.

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