Ingredients
For the soup
- 2.5 lbs bone-in, skin-on chicken thighs
- Kosher salt and black pepper to taste
- 2 tsp olive oil
- 1 bunch leeks (about 3 medium), cleaned and sliced
- 3 stalks celery, medium diced
- 1 large fennel bulb, cored and medium diced
- 5 cloves garlic, grated
- 1 inch piece of ginger, grated
- 6 cups low sodium chicken stock homemade or store-bought
- 2 leaves bay leaves
- 2 medium kohlrabi, peeled and medium diced
- 2 cups frozen peas
- 0.5 lb small pasta shape of choice, cooked to al dente
- Watercress, for serving (optional)
- Grated pecorino romano and black pepper, for serving
- 0.5 cup fresh parsley
- 0.5 cup fresh dill
- 0.25 cup fresh tarragon
- 2 lemons, zested and juiced
- 0.33 cup olive oil
Method
Preparation
- Season the chicken thighs with kosher salt and black pepper.
- Heat oil in a large pot over medium heat. Once hot, add chicken thighs, skin side down. Sear until deeply golden, about 8-12 minutes. Flip and cook for another 3 minutes. Remove chicken and set aside.
- If there is too much fat in the pot, pour off 1-2 tablespoons.
- Add leeks, celery, fennel, garlic, and ginger to the pot. Cook for about 3 minutes until the vegetables start to sweat.
Cooking
- Pour in the chicken stock and add bay leaves. Return the chicken to the pot along with kohlrabi. Bring to a simmer.
- Simmer on low for 30-35 minutes until the chicken is cooked and vegetables are tender.
- Remove chicken and bay leaves. Let the chicken cool for a few minutes.
Final Steps
- While the chicken cools, make the herb topping by blending dill, parsley, tarragon, lemon zest, lemon juice, and olive oil until smooth. Season with salt and pepper to taste.
- Remove skin from chicken, discard it, then shred the chicken and return it to the soup.
- Stir in peas and season with more salt and pepper.
- Add cooked pasta to each individual bowl and pour hot soup over.
- Serve topped with a drizzle of the herb mix, watercress, pecorino, and black pepper.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 36gProtein: 36gFat: 20gSaturated Fat: 4gSodium: 750mgFiber: 5gSugar: 5g
Notes
Use fresh, seasonal vegetables for the best flavor. Farmers' markets are great places to find fresh produce. Feel free to adjust the herbs according to your taste or what you have on hand. If you prefer a creamier soup, you can add a splash of cream just before serving. Be careful not to overcook the pasta if you’re adding it directly to the soup. Cook it al dente, so it doesn’t become mushy.
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