Prep time:
Cooking time: 40 minutes
Total time:
Serves: 4
200g boneless chicken pieces (thighs or leftover roast chicken)
2tbsp olive oil
1 onion, finely diced
1 medium sized waxy potato, diced
2 crushed garlic cloves
1ltr chicken stock
3 sprigs of fresh thyme, any woody stalks removed
2 zest and juice of lemons
150g orzo pasta (or miniature soup pasta)
150g kale, shredded
Salt and pepper to taste
Unlock nutrients from hearty ingredients and boost your immune system with the goodness of this tasty soup. Use either leftover of chicken from a roast, or boned chicken thighs. Like a casserole, this soup has a mellower flavour if made the day before. If using raw chicken, transfer to saucepan, cover with stock and bring … Continue reading "Lemon, Chicken and Kale soup"
Unlock nutrients from hearty ingredients and boost your immune system with the goodness of this tasty soup. Use either leftover of chicken from a roast, or boned chicken thighs. Like a casserole, this soup has a mellower flavour if made the day before. Wine suggestion from Kent Wine School This soup has loads of aromatic thyme and lemon, so a wine that mirrors those flavours would be ideal. A Gavi wine from the Piedmont region of NW Italy is packed full of lemon citrus and herby with good acidity to match the weight
of the chicken. We like La Monetta (£9.49) from Waitrose.
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