Lentil Roast Chicken Soup

To Prep
To Cook
This soup is perfect when you have leftover chicken. It’s also worth roasting a chicken for (or picking one up already roasted). Making the tasty stock takes a while but requires very little effort.


1 roast chicken, meat shredded, bones separated for stock (we love Waitoa)

2 litres water

6 sticks celery, roughly chopped

1 bag Wilcox beta bites carrots, roughly chopped

2 onions, peeled and quartered

5 cloves garlic, peeled and smashed

3 bay leaves

1 tsp whole peppercorns

1 bunch Italian parsley (we love Superb Herb)

1 bunch thyme (we love Superb Herb)

1 packet King Country Chicken soup mix

1 tbsp avocado oil infused with garlic (we love Olivado)

½ lemon, juice only

½ bag Green Kale Salad, roughly chopped (we love The Fresh Grower

Sea salt, to taste (we love Chantal Organics)


To serve:


1 pack garlic breads, toasted (we love Giannis)


We used a Le Creuset casserole dish.





  1. To make the tasty soup broth add the chicken bones and carcass, water, celery, carrots, onions, garlic, bay leaves, peppercorns, and half the parsley and thyme to a large soup pot. Pour water. Cover with a lid, bring to the boil, then reduce heat and let simmer for 60 mins.
  2. Strain, keeping only the stock, then return to the boil. 
  3. Add the King chicken soup mix and simmer for 45 minutes, adding boiling water if necessary.
  4. Add the shredded chicken, kale, the rest of the herbs, lemon juice and avocado and garlic oil, then simmer for a further 15 minutes.
  5. Serve hot with toasted garlic bread.
High in Fibre