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CLINTON KELLY Lemon Chicken Soup with Kale and Butternut Squash

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This delicious Lemon Chicken Soup will surely warm you up!

ingredients
LEMON SAGE CHICKEN :
1/4 cup sage leaves (roughly chopped)
1 lemon
2 cloves garlic (peeled, smashed)
8 ounces unsalted butter (softened)
1 whole chicken (3-4 pounds)
Kosher salt and freshly ground black pepper (to taste)
SOUP :
2 tablespoons olive oil
2 cups butternut squash (peeled, seeded, 1/2-inch cubes)
1 bunch kale (stems removed, thinly sliced)
1 pound farfalle pasta
1/2 cup Parmesan cheese (grated, to garnish)

directions
For the Chicken: Preheat oven to 425ºF.
For the Compound Butter: In a food processor, pulse together the sage, zest and juice of 1 lemon, and garlic. Once coarsely chopped, add the butter and pulse until combined. Season with salt & pepper to taste, then remove 1/3 of the mixture to a small bowl and set aside.
Loosen the skin of the chicken and place a generous amount of compound butter under the skin. Season the chicken with salt & pepper. Transfer to a baking dish and drizzle with olive oil.
Bake for 1 hour to 1 hour 15 minutes until the juices of the chicken run clear and the temperature of a meat thermometer inserted into the thigh registers 165ºF. Remove from oven and set aside to rest for at least 10 minutes.
Remove the chicken meat from the carcass and place in the refrigerator. Reserve carcass for stock.
For the Soup: Place the chicken carcass in the bowl of a slow cooker. Cover with water, leaving 1-inch at the top. Season with salt and pepper. Turn slow cooker on low and allow to cook for 18 hours.
During the last 30 minutes of the chicken broth cooking, remove chicken pieces from the refrigerator and allow to come to room temperature. Chop chicken into large chunks. Set aside.
Heat olive oil in a large saute pan over medium-high heat. Add the squash to the saute pan and cook until tender, about 8-10 minutes. Add kale and cook until wilted, about 4-5 minutes. Season with salt and pepper. Divide evenly among bowls.
Bring a large pot of salted water to a boil. Add farfalle to the boiling water and cook according to package directions until al dente. Drain and divide evenly among bowls.
Strain the chicken stock through a fine sieve, discarding any bones. Ladle the hot broth over each bowl. Top with chopped chicken and garnish with freshly grated Parmesan cheese.
Tip: Buy a lemon rotisserie chicken at the store for a store-bought solution.

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