One whole chicken (preferably organic)
6 cloves garlic, halved
2 brown onions, quartered
2 sticks celery, cut into 5cm lengths
3 bay leaves
1 bunch kale
1/2 cup risoni
Salt & white pepper
1 tbsp sugar
1/2 cup sour cream
Olive oil & chopped parsley to serve
- Place chicken in a large soup pot. Add garlic, onions, celery, bay leaves and whole lemon. Cover with cold water. Bring to the boil, add 2 tsp salt and 1/2 tsp white pepper. Simmer gently for 1 hour.
- Remove chicken and lemon and discard bay leaves. Quarter lemon, scoop out flesh and seeds and discard. Roughly chop skin of lemon and return to soup. Place back on the heat; reduce on high for 15 minutes.
- Discard centre stem of kale and shred thinly. Add kale and risoni to soup and cook for 12 minutes. Meanwhile, once chicken has cooled slightly, remove skin and pick chicken into thin strips, discarding bones and skin. Set aside.
- Add sugar and sour cream to soup then blitz in a food processor or blender until smooth. Check seasoning and stir through shredded chicken. Serve with a drizzle of olive oil and a sprinkle of chopped parsley with a side of crusty bread.
I found this recipe when flicking through a magazine at the doctor’s years ago (so don’t have details to credit the author… sorry, please don’t sue).