1 tbsp mixed herbs
juice from 1.5 lemons
4 handfuls paella rice
Salt & pepper to taste
Finely chop the onion, garlic, celery and carrots and fry in a deep saucepan on a low heat for 5 minutes.
Add the shredded chicken, 1 tablespoon of mixed herbs and pour in the chicken stock (I like Kallø organic chicken stock pots).
Add the juice of 1 and a half lemons and four handfuls of paella rice (or noodles, or Basmati rice). Let it bubble gently for half an hour to really infuse the flavours, adding a bit of pepper and salt if needed.
Nooshe joon! (translating to “may your soul be nourished” in Farsi)