Step 1

For this recipe, you will need

Step 2

Place chicken thighs or drumsticks on a tray, drizzle with oil and season lightly. Pop in the oven and cook for 20 to 25 minutes, or until golden and cooked through, and the juices run clear. Save any bones for making the stock, then shred up the meat to use in your dish.">1 higher-welfare roast chicken carcass, with leftover chicken attached. Peel and roughly chop the onions, roughly chop 2 carrots and celery sticks, then place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt and the chicken carcass. Fill the pan with cold water so that everything is covered, then place on a high heat and bring to the boil. Reduce to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time. About 20 minutes before the stock is ready, crack on with the base of the soup: peel the remaining carrots and slice ½cm thick with the remaining celery. Peel and finely slice the garlic and shallots. Pick the parsley leaves, finely chopping the leaves and stalks. Roughly shred the spinach. Place the butter and 1 tablespoon of oil in another large pan on a low heat, add the garlic, shallots and parsley stalks and cook for 5 to 10 minutes, or until softened. Add the carrots and celery and cook for a further 5 minutes. When the stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass. Strain the stock through a sieve into the veg pan. Bring to the boil, then reduce to low and simmer for 20 minutes. Add the seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute. Finish the soup by squeezing in the lemon juice, then taste and season to perfection, if needed. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good hit of black pepper.