3 to 4 sprigs fresh herbs like thyme, rosemary or sage
1 1/2 tablespoons olive oil
1 medium onion, chopped, about 1 cup
2 medium carrots, chopped, about 1 cu
2 cloves garlic, minced, about 2 teaspoons
1/2 teaspoon turmeric, optional
1 bay leaf
7 to 8 cups low-sodium chicken stock or use homemade, see our chicken stock recipe
1 medium zucchini, chopped, about 1 cup
1 bunch kale, stems removed and chopped, about 4 to 5 cups chopped
3/4 cup small dried pasta or rice, we love orecchiette
1 lemon, sliced for serving
grated parmesan cheese optional - salt & pepper
Instructions
chicken- Heat the oven to 400 degrees F. Line a baking sheet with
foil or use a small oven-safe pan. Make a bed for the chicken with a
few sprigs of fresh herbs. Rub the chicken with the teaspoon of
olive oil then lightly season with salt and pepper.
Cook until a thermometer pierced into the thickest part reads 165
degrees F, 25 to 35 minutes. Transfer to a plate and set aside until
the chicken is cool enough to touch. Remove the chicken from the
skin and bones then chop into small pieces.
Make Soup
About 10 minutes before the chicken is cooked, make the soup. Place
a large heavy-bottomed pot over medium heat (we use our Dutch oven).
Add 1 1/2 tablespoons of oil along with the onions, carrot, fennel
and a pinch of salt. Cook, stirring occasionally, until the
vegetables begin to soften and look glossy, about 10 minutes.
Stir in the garlic, herbs and bay leaf and cook for 1 minute. Pour
in the stock, turn up the heat
Stir in the garlic, herbs and bay leaf and cook for 1 minute. Pour
in the stock, turn up the heat and bring to a very low simmer. When
the stock comes to a simmer, you will likely need to turn the heat
down to medium-low to keep it there. Stir in a 1/2 teaspoon of salt
and a generous amount of pepper. Simmer for 20 minutes.
Add the zucchini, kale, pasta, and the chopped chicken. If you like,
add some or all of the cooking juices left at the bottom of the pan
the chicken was roasted in. Continue to cook at a low simmer for 10
minutes or until the pasta is al dente.
Taste the soup and adjust with more salt — we usually end up adding
1 to 1 1/2 teaspoons total, but this will vary based on the stock
you use.
Just before serving, drop the lemon slices into the soup. Serve with
a little grated parmesan cheese on top (optional).
Originally Submitted
2/4/2020
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