Chicken Soup with Collard Greens and Carrots
Recipe by Lauren Zito @eatprettynyc
Serves 8
Ingredients:
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)
Method:
- 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.
- Cook pasta until al dente and set aside. Take 1 ladleful of pasta water and add to your broth.
- 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.
- Ladle pasta into bowls and pour soup over it. Top with some more dill and serve!
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