Ottolenghi Chicken Soup

soup · ⏱ 105 min · 4 portions · 52.0 g carbs / portion · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/465/ottolenghi-chicken-soup/