Parsley Soup with Sorrel and Kale
This simple soup is an easy way to celebrate the fresh, herbal flavors of spring while still taking comfort in the cozy warmth that these still chilly nights demands. While we use parsley, sorrel, and kale, any fresh herbs and greens will do the trick, and any type of small pasta will work beautifully in this rich chicken broth. Don't forget to top your bowl with a generous grating of Parmesan cheese!
Ingredients
- 1 whole raw chicken (alternately, if you have a chicken skeleton or chicken bones on hand, you can use those in a pinch)
- 2 onions, quartered
- 5 carrots, halved
- 5 celery stalks, halved
- 1 head of garlic
- 2 fresh bay leaves
- 1 bunch fresh chives
- 1 tbsp. black pepper corns
- 12 cups water
- 10 cups chicken stock
- 1 lb. small pasta, such as tubetini
- 1 cup of fresh Italian parsley, minced
- 1 cup of fresh sorrel, minced
- 2 cups fresh kale, chopped
- kosher salt and black pepper, to taste
- parmesan cheese, grated, for garnish
For the Chicken Stock:
For the Soup:
Instructions
- Place chicken or chicken bones in a large stock pot over medium high heat. Add onions, carrots, celery, garlic (you don't even need to peel it!), bay leaves, chives, black pepper corns, and water.
- Bring to a boil and then turn the heat to low and let simmer for two hours.
- Strain broth through a fine mesh sieve and discard residual vegetables. If you started with a fresh, raw chicken, chicken meat can be saved and used for other purposes.
- In a large pot or dutch oven, bring 10 cups of chicken stock to a rolling boil.
- Add pasta and cook until tender.
- Add parsley, sorrel, kale, and cook for 2-3 minutes, until wilted.
- Add salt and pepper to taste (don't be shy!).
- Serve in large bowls with fresh Parmesan. A piece of garlic bread on the side is never a bad idea!
Prepare the stock:
Prepare the soup: