Tag Archives: chicken

Chicken, Kale And Lemon Soup

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I make and freeze soups all the time.

During these colder months of the year, when I’m cooking a different pot of soup each week, I portion the left overs into small individual serves and have them on hand in the freezer for when I need good food fast.

At the moment I have a decent but small crop of kale growing in my urban garden, (it loves this cold weather) and this chicken and kale soup is a perfect way of using it up.

 

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I steered clear of potato as a thickener in this soup, instead, short grain risoni pasta is used to add body to the stock and a smoothness to the soup that I find irresistible.

A free range chicken will give the best results here. The stock will be flavoured from its bones and the chicken is then shredded and added back to the pureed soup.

Of course, as with all kale, there is a slight bitterness here that is then accentuated from the lemon, but this too is part of the charm of this particular soup. And with the help of the sour cream and brown sugar the queen of greens flavour is smoothed out, and a silky soup is left in its place.

 

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Kale, chicken and lemon soup

Ingredients 

1 bunch kale

2 medium brown onions, diced

2 large sticks celery, diced

4 cloves garlic, chopped

3 fresh bay leaves

1 tbsp chopped thyme

1.5kg free range whole chicken

1 whole lemon – wax free if you can

1 litre chicken or vegetable stock

white pepper

Sea salt

2/3 cup risoni pasta

1 tbsp brown sugar

1/2 cup sour cream

To serve

Chopped parsley

Extra virgin olive oil

Wash the kale and trim away the inner woody stalk. Shred into thin pieces.

Place the onions, celery, garlic, bay leaves, fresh thyme, chicken and the lemon in a large pot, add the chicken stock and add 2 litres of cold water, gently bring to the boil.

Skim off any impurities that bubble to the top, turn the heat down and simmer gently for 45 minutes.

Remove the chicken and the lemon, and set aside to cool slightly.

Place the soup back on the heat, bring back to the boil, add the shredded kale and risoni pasta, and cook on a rapid heat for 12 minutes. Remove from heat.

Cut the lemon in half and squeeze and strain the juices into the soup. Add the brown sugar and sour cream and puree the soup till smooth. Check the seasoning.

Meanwhile, discard the skin from the chicken and shred the flesh into thin pieces.

Once the soup is blended and seasoned to your liking, add the shredded chicken back to it, warm it through and ladle into bowls. Garnish the soup with chopped parsley and drizzle with extra virgin olive oil.

Asparagus and rocket penne – for two

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A number of years ago I worked in a cafe in  Surry Hills, called Lumiere. The kitchen was smaller than my bathroom, yet we churned out great food and made almost everything from scratch. This chicken and asparagus rocket pasta always featured during the months of spring, when asparagus was in season, and rocket was plentiful.  The rocket adds it’s signature peppery taste to the pasta and the parmesan and lemon juice join together to balance that peppery taste and give the dish a sharp edge.

 

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Making the rocket oil is simple. It’s similar to a pesto but cheaper to make as you leave out the pine-nuts, which can prove pricy. Lemon juice is essential in the oil as is salt. And as the lemon juice will oxidise the vibrant green colour of the rocket, it’s best to make it as close to serving time as possible. Or if you want to prepare the rocket oil ahead of time, leave the lemon juice out, and add it to the oil just before tossing through the hot pasta.

As asparagus is a spring time vegetable, only buy it when it’s in season to make sure you’re not buying a vegetable that’s been shipped from the other side of the world.

 

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And two of the most important tips to live by when cooking pasta are: use a quality pasta – the cheapest is often the worst, and only ever cook it to al dente – this might mean standing over the pot and continually checking the done ness, but it will be worth it in the end as over-cooked pasta is horrible and must be avoided at all costs.

I often make this pasta dish without the chicken –  frozen peas are good, use half a cup- these can be added with the asparagus and boiled for one minute,

or: half a punnet of cherry tomatoes – halved and lightly sautéed in extra virgin oil for 2 minutes before adding the white wine. Yum,yum!

 

Asparagus and rocket pasta with chicken and lemon

Ingredients

250g free range chicken breast, diced

1 lemon

2 cloves garlic

1/2 cup white wine

1 bunch of asparagus, cut into 2cm lengths

1 bunch rocket, washed, picked and chopped

1/3 cup extra virgin olive oil

1/2 cup grated parmesan, plus extra for garnishing

1 1/2 cups wholemeal penne, or any other quality pasta

Place a medium pot of water on to boil. Place the chicken in a small bowl, add the zest of 1 lemon, 1 tsp olive oil, 1 grated clove of garlic, salt and pepper, set aside for 10 minutes. Heat 1 tsp olive oil in a large fry pan, add chicken, cook on a low-medium heat so as to not burn the garlic. Once chicken is almost cooked add white wine and simmer for 1 minute. Turn off the heat.

Meanwhile, cook pasta to al dente. One minute before draining pasta, add asparagus and boil for 1 minute then drain.

To make the rocket pesto  (do this whilst pasta is cooking- it’s all about timing), place rocket, 1 grated clove garlic, juice of one lemon,parmesan cheese, salt and pepper, and extra virgin olive oil in a food processor, blitz till smooth.

Add the drained pasta and asparagus to the fry pan with chicken (off the heat), add rocket pesto, salt and pepper, toss or stir till well coated, divide between two bowls, garnish with extra parmesan cheese and eat immediately.