Chicken Soup with Collard Greens and Carrots

October 29, 2019

Recipe by Lauren Zito @eatprettynyc

Serves 8


1 organic chicken

2 bunches local roots carrots, roughly chopped

2 large parsnips, roughly chopped

1 onion, roughly chopped

4 garlic cloves, smashed and peeled

Half bunch dill, leaves picked

1 bunch local roots collard greens, leaves removed from stems and roughly torn

1 parmigiano rind

1 lb elbow pasta 

Kosher Salt

White Pepper (or black)


  1. Rinse and dry chicken.  Season with kosher salt.  Place in a large pot and cover with cold water.  Bring to a boil and then lower to a simmer; cook until chicken is cooked through in all areas (165 degrees) and is starting to fall off bone.  About 30 min-1 hour.   Remove chicken and set aside.  Skim the broth.  When chicken is cool enough to handle, shred the chicken using two forks and reserve.
  2. Cook pasta until al dente and set aside.  Take 1 ladleful of pasta water and add to your broth.  
  3. Add vegetables, some of the dill (reserving the rest for garnish), parm rind and season with salt and pepper.  Bring to a boil and cook until vegetables are tender.  Remove parm rind and add chicken.  
  4. Ladle pasta into bowls and pour soup over it.  Top with some more dill and serve! 

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