Method
- Heat the oil in a large pot over a medium heat.
- Add the garlic, onion, carrot, celery, pumpkin and mixed herbs and stir until the vegetables start to go soft (about 5 minutes).
- Cut the chicken breast into 3 to 4 even sized chunks and add to the pot with the chicken stock, water and lentils.
- Bring the pot to the boil, then cover and turn the heat down to low. Leave to simmer for 20 minutes, stirring occasionally.
- Remove the chicken from the pot and shred with 2 forks (or your fingers). Return to the pot, add the sour cream or yoghurt and stir well.
- Remove from the heat and serve in bowls with crusty bread on the side.
Notes
Cut the vegetables into even-sized pieces so they cook consistently in the soup.
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