Chicken, lemon and thyme soup (gluten free)

1. Use this recipe to make the lemon and thyme roast chicken first. (If you do not wish to cook the roast chicken, use shop bought chicken stock and skip to point 4)

2. Add the leftover veg and lemon skins from the roasting tin and also the leftover chicken (including skin and bones) to a large saucepan

3. Pour in cold water covering the veg and chicken. Bring to the boil and then simmer with the lid on for approximately 30 minutes

4. Sieve the fluid into a jug and set aside. Also, save any chicken that remains on the bones to add to the soup later. (If you have not cooked a roast chicken, use a packet of chicken chunks instead)

5. Melt the dairy-free spread in a large saucepan. Then sweat the fresh vegetables in a pan by heating over a low heat with a lid on for approximately 10 mins. Stir regularly. (If you have not roasted the chicken initially, add 2 halved lemons and 3 sprigs of thyme at this stage)

6. Add the stock and chicken to the saucepan. Stir well

7. Bring to boil and then simmer for approximately 30-40 mins until all the veg is soft

8. Blend the soup to serve making sure there are no little bones from the chicken

If you do not wish to make the roast chicken first, then you can use shop bought chicken stock and add 2 halved lemons and 3 sprigs of thyme whilst cooking the soup instead. Remove them prior to blending the soup