Chicken Tomato Lentil Soup

chicken tomato lentil soup

what you need

1 onion , chopped
1 leek, white part only, thinly sliced
2 sticks celery, thinly sliced
1 large zucchini, diced
1 large carrot, diced
1 large red capsicum, seeds removed, chopped
1 red chilli, seeds removed, thinly sliced
3 garlic cloves, crushed
500g chicken breast or thigh fillets, sliced
2 large tomatoes, chopped
1 can diced tomatoes
1/2 tsp sweet paprika
6 cups water
3 tablespoons bone broth paste (I used Best of the Bone Italian Herbs Bone Broth)
1 cup red lentils
2 large potatoes, chopped
1/4 pumpkin, peeled and chopped, about 2 – 3 cups
1 tsp oregano
1 tsp thyme
sea salt & cracked black pepper, to taste
2 large handfuls baby spinach

what to do 

In a large pot, cook ,over medium – low heat, onion, leek, celery, zucchini, carrot, capsicum, garlic and chilli. Stir occasionally until the onion is transparent.

Increase the stove heat to medium-high, add the chicken and fry, stirring until browned.

Add the chopped whole tomatoes, can diced tomatoes and paprika, stir through. Reduce to low heat, cover pot with lid and allow let simmer for about ten minutes.

Add water, lentils and bone broth paste. Stir to combine and then cover with lid. Simmer for about 30 minutes.

Add potatoes, pumpkin, oregano and thyme, cook until soft, about 15 minutes.

Take off heat, add sea salt, cracked pepper and baby spinach, stirring through until just wilted.

Serve immediately.


You can use or add any leftover vegetables. Add mushrooms at the same time as the potato and pumpkin. Replace pumpkin with sweet potato. Add swede or turnip instead of potato.

recipe by Kristin J for go natural foods

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