Megan Butters Rae knows how to use every bit of food she is given. Whether it is using herbs from her garden to roast a chicken, or the frozen kale in a chicken soup, she makes everything taste as amazing as it looks. This soup is made with second day roast chicken (look for the link to the roast chicken in the recipe!) and the frozen kale we learned about on Wednesday.
MEGAN’S CHICKEN SOUP
PREP TIME: 25 MINUTES
COOK TIME: 3 HOURS
SERVES: 4 WITH LEFTOVERS FOR LUNCH THE NEXT DAY
Chicken meat and bones remaining from a roasted chicken.
(remember to remove the lemon from the middle of the chicken).
reserved chicken giblets
4 potatoes, cubed
4 carrots, sliced
1 leek, sliced
1 onion, peeled and minced
1 lb kale, chopped
1 10 oz bag of frozen corn
salt and pepper to taste
parmesan and a spicy pepper for garnish
1. Cover remaining chicken meat, bones and giblets with water in a large soup pot.
2. Add salt and pepper.
3. Bring to a boil and simmer for two hours.
4. Remove all of the chicken parts from the broth. Set aside to cool.
5. Add potatoes, garlic, carrots, leek and onion. Bring contents to a boil. Simmer for 45 minutes or until potatoes are soft.
6. Remove remaining chicken from bones and cut into bite size pieces. Add chicken, frozen corn and kale.
7. Cook for 15 minutes or until kale is soft.
8. Serve with Parmesan, spicy pepper (finely chopped) and buttered biscuits.
Thank you so much Megan, it’s been a pleasure!! Be sure to read more about Megan and her life on the farm in the latest issue of Where Women Cook!
