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Ottolenghi Chicken Soup

Silky, lemon-bright chicken soup with tender orecchiette and big shreds of chicken.
Velvety, creamy, and deeply savoury, finished with a parmesan warmth.
A warm bowl that feels comforting from the first spoonful.

soup ⏱ 105 min 520 kcal / portion 52.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

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Ottolenghi Chicken Soup
v5 · rb0e705f985 20260727Z1751 6 pieces garlic 180 g orecchiette salt to taste black pepper to taste parmesan to taste 🍳 simmer chicken thighs with garlic, onion, chicken stock, water, salt shred the cooked chicken thighs into large pieces strain the soup stock until smooth and reserve 1.7 litres 🍳 ⏱ 4 min sauté carrots and celery in olive oil 🍳 cook crushed garlic and parmesan rind for 30 s 🍳 ⏱ 15 min bring reserved stock to a boil, then simmer vegetables with salt and black pepper blitz soup with greek yoghurt and lemon juice until completely smooth 🍳 ⏱ 15 min simmer orecchiette and shredded chicken in the saucepan until al dente, then remove from heat 🌀 discard parmesan rind and stir blitzed soup back into the saucepan 🍽 divide soup into four bowls and top with dill, black pepper, and grated parmesan Ottolenghi Chicken Soup 🥣 500 g chicken thigh 1 piece onion 1 l chicken stock 1.7 l water 2 tbsp olive oil 220 g carrot 200 g celery 115 g greek yoghurt 2 tbsp lemon juice 60 g parmesan 10 g dill frond chicken thigh, onion, chicken stock, water olive oil, carrot, celery salt black pepper greek yoghurt, lemon juice orecchiette black pepper parmesan, dill frond black pepper
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Preparation steps

  1. simmer chicken thighs with garlic, onion, chicken stock, water, salt
  2. shred the cooked chicken thighs into large pieces
  3. strain the soup stock until smooth and reserve 1.7 litres
  4. sauté carrots and celery in olive oil for 4 min
  5. cook crushed garlic and parmesan rind for 30 s
  6. bring reserved stock to a boil, then simmer vegetables for 15 min with salt and black pepper
  7. blitz soup with greek yoghurt and lemon juice until completely smooth
  8. simmer orecchiette and shredded chicken in the saucepan for 15 min until al dente, then remove from heat
  9. discard parmesan rind and stir blitzed soup back into the saucepan
  10. divide soup into four bowls and top with dill, black pepper, and grated parmesan

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