Directions:
- Brown the chicken in a little oil or soup stock. Remove from pan.
- Heat extra oil in the same saucepan over medium heat. Add leek and garlic. Cook, stirring, for 4 minutes or until soft.
- Add vegetables. Cook for 2 minutes.
- Add lentils and stock. Increase heat to high. Bring to the boil.
- Reduce heat to low. Simmer, partially covered, stirring occasionally, for 40 mins - 1 hour or until vegetables are tender.
- Remove the chicken breasts and shred. Return to soup and add corn.
- Season with salt, pepper and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.05 Kcal (792 kJ) | ||
| Calories from fat | 46.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 8% | |
|---|---|---|---|
| Cholesterol | 8.14mg | 3% | |
| Sodium | 368.3mg | 15% | |
| Potassium | 653.08mg | 14% | |
| Total Carbs | 26.42g | 9% | |
| Sugars | 8.24g | 33% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 10.91g | 22% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.7mg | 10% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 55.03 Kcal (230 kJ) | ||
| Calories from fat | 13.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 8% | |
|---|---|---|---|
| Cholesterol | 2.37mg | 3% | |
| Sodium | 107.21mg | 15% | |
| Potassium | 190.12mg | 14% | |
| Total Carbs | 7.69g | 9% | |
| Sugars | 2.4g | 33% | |
| Dietary Fiber | 1.35g | 19% | |
| Protein | 3.18g | 22% | |
| Vitamin C | 2.6mg | 15% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.5mg | 10% | |
| Calcium | 13.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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