Ingredients
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FOR THE BROTH:
1 teaspoon Simply Organic Ginger
1 teaspoon Simply Organic Turmeric
1 teaspoon sea salt or pink Himalayan salt
2 onions, skin on, quartered
3 carrots, unpeeled, chopped
3 stalks celery, roughly chopped
2 cloves garlic, skin on
2 large bone-in chicken breasts, skin on
1 1/2 pounds chicken wings
1 bunch parsley stems
1 tablespoon Simply Organic Whole Black Peppercorns
2 Simply Organic Bay Leaves
FOR THE SOUP:3 carrots, sliced
3 stalks celery, sliced
1 bunch rainbow chard, leaves shredded and stems sliced
2 cups reserved and shredded cooked chicken
2 tablespoons fresh parsley, chopped, plus more for garnish
Sea salt or pink Himalayan salt, to taste
Simply Organic Black Pepper, to taste
8 ounces Gemelli pasta, cooked (optional)
Directions
- Preheat oven to 450 degrees.
- In a small bowl, combine ginger, turmeric and salt. Stir until well combined.
- In a small roasting pan, place onions, carrots, celery, garlic, chicken breasts and chicken wings. Season chicken and vegetables with the spice mixture, then roast for about 1 hour, until vegetables and chicken are golden brown. Remove from oven and let cool completely.
- Remove chicken from the bone and reserve meat and bones separately.
- In a pressure cooker, combine bones, chicken and vegetables. Add a little water to the roasting pan to remove fond from the bottom, then pour into pressure cooker. Add parsley, peppercorns and bay leaves.
- Fill pot with cold water, cover with lid and let cook on high pressure for 1 hour. Let pressure naturally release for 20 minutes before manually releasing remaining pressure.
- Remove lid, discard bones and, into a large soup pot, strain broth through a fine mesh strainer.
- Place soup pot filled with broth over medium-high heat. Add carrots, celery and chard stems. Simmer until vegetables are tender. Add chicken and chard leaves. Cook for about 5 more minutes, until chard is tender. Season with salt and pepper. Add cooked pasta, if desired, then garnish with parsley and serve.
To Make the Broth:
To Make the Soup:
