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Serving: 4-6

Prep Time10 minsCook Time45 minsTotal Time55 mins

INGREDIENTS

 30 ml (2 tbsp) butter
 1 large onion, finely chopped
 2 garlic cloves, finely chopped
 1 leek, finely chopped
 2 celery sticks, finely chopped
 2 potatoes, chopped
 1 g lentils, washed and drained
 40 g samp and bean, ready prepared
 500 ml chicken stock
 300 g left over roasted chicken, shredded
 Salt, to taste
 Melted cheese, croutons to serve

DIRECTIONS

1

Heat the butter and sauté the onion, garlic and leek for a few seconds.

2

Add the celery, potatoes, lentil and samp and stir to combine. Pour in the stock and shredded chicken and season.

3

Cover and cook for about 30 minutes to heat through and serve with croutons

Ingredients

 30 ml (2 tbsp) butter
 1 large onion, finely chopped
 2 garlic cloves, finely chopped
 1 leek, finely chopped
 2 celery sticks, finely chopped
 2 potatoes, chopped
 1 g lentils, washed and drained
 40 g samp and bean, ready prepared
 500 ml chicken stock
 300 g left over roasted chicken, shredded
 Salt, to taste
 Melted cheese, croutons to serve

Directions

1

Heat the butter and sauté the onion, garlic and leek for a few seconds.

2

Add the celery, potatoes, lentil and samp and stir to combine. Pour in the stock and shredded chicken and season.

3

Cover and cook for about 30 minutes to heat through and serve with croutons

Chicken, lentil and samp soup