Chicken Soup with Vegetables and Mini Pasta Shells

Directions

1. Heat the oven to 325 F
2. Place the chicken in a roasting pan, rub it thoroughly with olive oil, salt, pepper and cumin, stuff it with a cup up lemon.
3. Pour a cup of water around the chicken, add the other cut up lemon, herbs and juniper berries to the water.
4. Cover the bird with aluminum foil fairly tightly and place in the oven for 2 1/2 hours.
5. Meanwhile make the soup.
6. In a large pan heat the olive oil, add the chopped onion and saute for a good 8 minutes or so, just don't let them burn.
7. Add the garlic, saute for a further 2 minutes, then add the leeks, potatoes, carrots, salt and pepper, cumin and Worcestershire sauce. Stir well and add the broth.
8. Bring to a boil, turn down to a simmer and partially cover until all the veggies are well cooked through, about 20-30 minutes.
9. Cook the pasta shells, toss in a tiny bit of olive oil, salt and pepper so they don't stick together and reserve.
10. Add the frozen peas to the soup, they will cook through themselves, along with the chicken. Add the a grinding of black pepper, a sprinkling of fresh parsley and the pasta just before serving. Offer Parmesan if you wish.