(Measurements are dependant on how much you are making!)
Remove all the chicken meat from a whole cooked chicken.
Put the carcass in a saucepan with bay leaves and yeast, gluten and dairy free stock cubes.
While the stock is simmering, fry onions, garlic and leeks in olive oil and chop all the vegetables.
Simmer a cup of green lentils till partially cooked – about 20 minutes.
Remove carcass from stock after two hours.
Add all the vegetables and drained lentils into the stock.
Add the chicken meat just before the vegetables are cooked to bring the flavour together.
Add chilli and ground black pepper to taste if you feel to.