1. Brown the chicken in a little oil or soup stock. Remove from pan. 2. Heat extra oil in the same saucepan over medium heat. Add leek and garlic. Cook, stirring, for 4 minutes or until soft. 3. Add vegetables. Cook for 2 minutes. 4. Add lentils and stock. Increase heat to high. Bring to the boil. 5. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 40 mins - 1 hour or until vegetables are tender. 6. Remove the chicken breasts and shred. Return to soup and add corn. 7. Season with salt, pepper and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
