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.

  1. If using raw chicken, transfer to saucepan, cover with stock and bring to the boil, turn the heat to medium and cook for 15 minutes. Remove with a slotted spoon, cut into thin slivers and return to the pan and simmer.
  2. Gently sauté the onion and potato in the oil for 5-10 minutes until  the onion is soft. Transfer to the pan with chicken (if using leftover chicken, add here). Add pasta, thyme, garlic, lemon zest and simmer for a further 10 minutes before adding the chopped kale.
  3. Cook for another 5-10 minutes, until the kale is soft, add lemon juice, salt and pepper to taste. Serve with crusty bread.

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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