Annette'S Original Curried Chicken & Lentil Soup

• 2 Medium Chicken Breasts
• 1 900 ml Carton of Low Sodium Chicken Broth
• 4 medium sized carrots
• 2 Stalks Celery
• 2 tablespoons Mild Curry Paste
• 1 19oz can Cooked Lentils
• 1 tablespoon Olive oil
• 1/3 cup Wholegrain rice

1. Cook chicken breasts on parchment paper in oven for 15 mins @ 350 degsrnor until no longer pink in middle.
2. Peel and dice carrots
3. String and chop celery
4. Use heavy based saucepan - heat on medium add olive oil and saute carrots and onions for about 2 mins - then add rice.
5. Remove pot from heat and stir in curry paste. rnAdd Chicken stock and 2 cups of waterrnCut chicken into small size pieces and add to potrnRinse Lentils under cold water and add to soup rnPlace back on medium heat and bring to boil - keep on medium heat with lid off stirring frequently for 30 - 40 mins
6. Optional Serve soup in bowls with a tsp of plain yogurt.rnA side of naan bread and green salad makes a perfect mealrnThis soup freezes very well but may thicken up you can always add chicken stock or water until it reaches desired consistency

chicken breasts, carrots, stalks celery, curry, olive oil, wholegrain rice

Taken from food52.com/recipes/20971-annette-s-original-curried-chicken-lentil-soup (may not work)