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Adams Chicken and Lemon Soup
1 free range chicken cut in half bones and all.
2 carrots
2 sticks of celery
2 medium onions
2 lemons
1.5 cups of rice
3 bay leaves
2 cloves of garlic
Fresh thyme
Fresh continental parsley
Fill a soup pot with cold water and place in the 2 chicken halves.
Add your chopped carrots,celery,onions,garlic and thyme.
Bring to the boil then reduce to a simmer for an hour and a half. Remember to skim the fat off every half an hour.
Remove the chicken and pick the meat from the bones.
Add the meat back with a cup and a half of white rice and simmer until the rice is cooked.
Add a good couple of handful's of chopped parsley with the juice of two lemons.
Its tastes even better the next day as the flavours will develop.
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