Name: Spicy chicken, tomato and sweetcorn soup
Prep time: 15 min
Cook time: 145 min
Total time: 160 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 1 free-range chicken trimmed of excess fat; 3 tomatoes chopped; 1 onion chopped; 1 carrots peeled, roughly chopped; fresh parsley; 1 celery; 1 bay leaves; peppercorns; 2 cloves whole; water; 45 ml fresh chillies 573; 1 onion large, peeled and finely chopped; 2 celery stalks finely chopped; 2 carrots peeled and diced; 3 garlic cloves, peeled and crushed; 2 potatoes peeled, cubed; 1 red chilli minced; 1 can tomatoes Italian, chopped; 45 ml tomato paste; 500 ml sweetcorn; 250 ml orange split, lentils; 15 ml cumin ground; 1 tsp paprika sweet; 5 ml cayenne pepper powder; 10 ml dried oregano; salt and freshly ground black pepper; fresh parsley or coriander, chopped; spring onion chopped to serve; sour cream or Greek yoghurt

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Ingredients (29)

Stock:

1	free-range chicken — trimmed of excess fat
3	tomatoes — chopped
1	onion — chopped
1	carrots — peeled, roughly chopped
	fresh parsley
1	celery
1	bay leaves
	peppercorns
2	cloves — whole
	water

Soup:

45 ml	fresh chillies — 573
1	onion — large, peeled and finely chopped
2	celery stalks — finely chopped
2	carrots — peeled and diced
3	garlic — cloves, peeled and crushed
2	potatoes — peeled, cubed
1	red chilli — minced
1 can	tomatoes — Italian, chopped
45 ml	tomato paste
500 ml	sweetcorn
250 ml	orange — split, lentils
15 ml	cumin — ground
1 tsp	paprika — sweet
5 ml	cayenne pepper — powder
10 ml	dried oregano
	salt and freshly ground black pepper
	fresh parsley — or coriander, chopped
	spring onion — chopped to serve
	sour cream — or Greek yoghurt

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Method:

Stock:
Place all the ingredients for the stock into a big pot and cover with
cold water.
Bring to the boil, then turn down the and simmer gently for
an hour and a half, skimming any foam that rises to the top.
Remove the
chicken and set aside to cool.
Strain the stock into a large bowl and
discard the flavourings.
When the chicken has cooled, pull the cooked
flesh from the bones, discarding any fat or skin.
Tear it into small
shreds with your fingers, cover and set aside.
At this point you can, if
you are planning ahead, put both the stock and the chicken shreds into
the fridge for a few hours, or overnight.

Soup:
Heat the olive oil in a large pot.
Add the onion, celery, carrots,
garlic, potato cubes and chilli and fry over a medium heat for five
minutes.
Remove any fat from the top of the cooled stock, and pour the
stock over the vegetables. Bring to the boil.
Add all the remaining
soup ingredients and season well.
Turn down the heat and simmer for 45 minutes to an hour, or until the
lentils are cooked through and the potato pieces are quite tender.
Tip
in the shredded chicken.
Cook gently for a further ten minutes.
Check
the seasoning, stir in the chopped parsley and serve at once, topped
with chopped spring onions and a blob of sour cream or yoghurt.

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