Recipe: Chicken Soup

Ingredients

1 whole organic chicken
Paprika
Rosemary
Chilli
Lemon juice
Salt and Pepper
2 jars Fuller Liquid Gold or 1.5 litres organic bone broth
Olive oil
2 finely chopped carrots
2 finely chopped zucchini
1 finely chopped potato
1 red onion finely chopped
3-5 cloves of garlic chopped
2 shallots chopped
1 can organic lentils

Method

Make spice rub with lemon juice, paprika, rosemary, chilli and salt and pepper. Top your chicken with the rub and roast until cooked through approximately 1.5-2 hours at 180 degrees celsius.

Chop finely the garlic, onion and shallots, add to a large pot with a generous amount of olive oil. Cook until translucent and fragrant. Add the finely chopped carrots, potato and zucchini and cook in the pot for 5-10 minutes, stirring frequently.

Add the broth to the pot and let simmer on low heat until your chicken is ready.

Once chicken is cooked, remove from the oven and shred the meat, add the meat and drippings to the soup. Strain and add the lentils.

Let the soup simmer for at least 30 minutes, add water if needed to reach your desired consistency. Season with salt, pepper and chilli oil if you like spice.