Andrews Chicken soup


4 chicken thighs with bone and skin on (for a healthier option you can remove the skin)
3 qt water
2 bay leaves
4 Celery stalks, diced
2 Carrots, peeled & diced
1 yellow onion, diced
1 Garlic head, diced
1 tomato on the Vine, diced
4 cups of Kale, chopped
1/2 lb of Bowtie pasta
Salt to taste
Black pepper to taste
Cayenne pepper
Parmesan Cheese
2 Tbsp Olive oil

Add water and bay leaves to a large pot, once boiled add chicken and cook for 1 hour on medium heat. While the chicken is cooking, heat 2 Tbsp of olive oil in skillet and sauté onions, garlic, carrot and celery until soft.
Add mirepoix to the soup boil and cook on medium for 1 hour. Remove chicken thighs and place in a strainer to cool. Boil pasta in a separate bowl, strain and cool. Add tomato and kale to soup and cook on low. Separate chicken from the bone, roughly chop and add to soup…season with salt, black pepper and cayenne pepper to taste. Add desired amount of pasta to serving bowl and ladle soup over pasta topping it with grated Parmesan cheese. Enjoy!


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