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Whole Chicken Soup



  • Leftover RSPCA Assured chicken carcass
  • 2 large carrots
  • 1 leek
  • 2 celery sticks
  • 1 onion
  • 2 cloves of garlic
  • 1 tin of red lentils
  • Bay leaf
  • 1 tsp of peppercorns
  • Parsley
  • Thyme
  • Salt and pepper for seasoning



  • Add torn parsley to serve and accompany with crusty bread and butter.
  • Try swapping out the red lentils for noodles, diced potatoes or pre-cooked pearl barley.

Cooking Method

Step 1: Remove excess meat from the carcass and set aside. You may need to supplement the leftovers with extra RSPCA Assured chicken breasts.

Step 2: Chop carrots, leek, celery and onion into small cubes, and sweat in a frying pan until the onion starts to turn golden. Remove from the heat and set aside.

Step 3: Chop up the carcass using kitchen shears or a sharp knife so that all the pieces can be laid mostly flat in a pan. 

Step 4: Brown the carcass pieces in a frying pan over a medium heat with a little oil.

Step 5: Add the pieces along with the herbs, seasoning and whole garlic cloves to a large pan, topped up with water, and simmer on a low heat for 60 minutes, making sure that it doesn’t come to a boil. Keep an eye on the pan and remove any excess fat that forms on the surface of the broth.

Step 6: While simmering, prepare the chicken. Brown the chicken in a frying pan and then add a little water until it is cooked through. 

Step 7: Once the broth has a nice chickeny flavour (about 60 minutes), remove the carcass pieces and use a fine strainer to remove any remaining bone fragments, peppercorns and bay leaves.

Step 8: Add the vegetables and chicken to the broth, along with the red lentils, and simmer for a further 20 minutes.

Step 7: Season to taste and stir everything together, making sure that everything is cooked through.

Find RSPCA Assured Chicken at Your Favourite Supermarket

RSPCA Assured Chicken Welfare

You can find out more about the higher welfare standards of chicken on RSPCA Assured farms.

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