The Chew: Lemon & Chicken Soup With Kale & Butternut Squash

The Chew: Lemon & Chicken Soup With Kale & Butternut Squash

Clinton Kelly loves to curl up with a warm bowl of soup once the weather turns cool. While squash is certainly a popular ingredient in the fall, Clinton wanted to use it in a slightly different way. His Lemon and Chicken Soup with Kale and Butternut Squash is just the comfort food you need to fill you up without weighing you down. Clinton explained how to make flavorful Lemon and Sage Chicken that’s good enough to eat on its own, thanks to a homemade compound butter. He then took that already delicious recipe and used it in a soup, so you can guarantee this is one incredibly scrumptious recipe!

To get the recipe, click next page.

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The Chew: Lemon & Chicken Soup With Kale & Butternut Squash Recipe Ingredients

The Chew: Lemon & Chicken Soup With Kale & Butternut Squash

Clinton Kelly’s Lemon and Chicken Soup with Kale and Butternut Squash is the perfect way to fill up and warm up during the cool fall weather! (stella12 / Flickr)

For the Lemon Sage Chicken:

  • 1 lemon
  • 8 oz unsalted butter – softened
  • kosher salt and freshly ground black pepper
  • 1/4 C safe leaves – roughly chopped
  • 2 cloves garlic – peeled, smashed
  • 1 whole chicken (3-4 lbs)

For the Soup:

  • 2 C butternut squash – peeled, seeded, 1/2-inch cubes
  • 1 lb farfalle pasta
  • 2 tbsp olive oil
  • 1 bunch kale – stems removed, sliced thin
  • 1/2 C Parmesan cheese – grated, to garnish

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The Chew: Lemon & Chicken Soup With Kale & Butternut Squash Recipe Directions

For the Chicken:

  1. Preheat the oven to 425 degrees
  2. Prepare a compound butter by putting sage, garlic, and zest and juice of a lemon in a food processor and chop, then add the butter and pulse until combined. Season with salt and pepper, then remove 1/3 of the mixture to a small bowl and set aside
  3. Loosen the skin of the chicken put a good amount of the compound butter under the skin
  4. Season with salt and pepper, then place in a baking dish and add a drizzle of olive oil
  5. Bake for an hour to an hour and fifteen minutes, then remove from the oven and set aside to rest for at least 10 minutes
  6. Remove the chicken meat from the bones and put into the fridge, but save the carcass for stock

For the Soup:

  1. Put the chicken carcass in the bowl of a slow cooker
  2. Cover with water, leaving about an inch of room at the top
  3. Season with salt and pepper, then turn the slow cooker on low and cook for 18 hours
  4. During the last 30 minutes of cooking, remove the chicken pieces from the fridge and let them come to room temperature
  5. Chop the chicken into large chunks and set aside
  6. Heat olive oil in a large saute pan over medium-high heat
  7. Add the squash to the saute pan and cook for about 8-10 minutes, until tender
  8. Add the kale and cook for about 4-5 minutes, until wilted
  9. Season with salt and pepper, then divide evenly among the bowls
  10. Bring a large pot of salted water to a boil
  11. Add farfalle to the boiling water and cook according to package directions until al dente
  12. Drain and divide among the bowls
  13. Strain the chicken stock, then throw away the bones
  14. Ladle the hot broth over each bowl
  15. Top with chopped chicken and garnish with freshly grated Parmesan cheese

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