Ottolenghi Chicken Soup

Instructions

1. 1

   Step 1: Cook the Chicken

   30 min

   Put the chicken, head of garlic, onion, stock, 1 litre of water, and 2 1/4 teaspoons of salt into a large saucepan. Bring to a simmer and cook uncovered for 30 minutes, until the chicken is tender. Remove the chicken and set aside.

2. 2

   Step 2: Strain the Stock

   5 min

   Strain the stock through a sieve into a medium saucepan, discarding the solids. You will need 1.7 litres, so save any extra for another use.

3. 3

   Step 3: Sauté Vegetables

   10 min

   Heat the oil in a large saucepan on medium-high heat. Add the carrots and celery and cook for 4 minutes until slightly softened. Add the crushed garlic and Parmesan rind and cook for 30 seconds more. Pour in the strained stock and bring to a boil.

4. 4

   Step 4: Blend the Soup

   5 min

   Transfer 400g of the soup to a blender, add the yoghurt and lemon juice, and blitz until completely smooth.

5. 5

   Step 5: Cook the Pasta

   15 min

   Return the saucepan to medium-high heat and add the orecchiette and shredded chicken. Cook for 15 minutes, until the pasta is al dente. Discard the Parmesan rind.

6. 6

   Step 6: Serve the Soup

   5 min

   Divide the soup between four bowls and top with dill, a good grind of pepper, and a drizzle of olive oil.