Chicken, bacon and lentil soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

Lentils are excellent for thickening winter soups and are here partnered with chicken and the traditional bacon. Brown and green lentils have the best texture for soups, but yellow and red lentils can also be used.


  • 300 g (10 oz) brown or green lentils
  • 1 chicken, weighing</


  1. Soak the lentils in cold water overnight. Rinse and drain well.
  2. Remove the skin from the chicken. Then remove the breast meat and set aside. Chop up the legs, wings and the carcass. In a large stockpot, melt the butter and add the bacon and chicken legs, wings and carcass and brown over medium heat for 7-10 minutes. When nicely coloured, add the vegetables, bouque