Name: Ottolenghi chicken soup
Ingredients: 500g skin-on, bone-in chicken thighs; 1 head of garlic, skin on and halved widthways, plus 4 crushed garlic cloves; 1 onion, peeled and quartered; 1 litre chicken stock; 2 tbsp olive oil; 2 carrots, peeled and roughly cut into 1 ½ cm cubes (220g); 3 sticks of celery, sliced at an angle into roughly 1cm-thick slices (200g); 60g parmesan, finely grated, plus the rind reserved; 180g orecchiette (or a similar pasta shape); 115g greek yoghurt; 2 tbsp lemon juice (from 1 lemon); 10g dill fronds; fine sea salt and black pepper

Soup Winter

Serves 4

Prep 15 min

Cook 1 hr 30 min

This chicken soup is full of surprising umami notes thanks to the Parmesan rind, and is made even more unctuous with the addition of yoghurt. It can be made a few days in advance up until the pasta is added.

Ingredients

500g	skin-on, bone-in chicken thighs
1	head of garlic, skin on and halved widthways, plus 4 crushed garlic cloves
1	onion, peeled and quartered
1 litre	chicken stock
2 tbsp	olive oil
2	carrots, peeled and roughly cut into 1 ½ cm cubes (220g)
3	sticks of celery, sliced at an angle into roughly 1cm-thick slices (200g)
60g	parmesan, finely grated, plus the rind reserved
180g	orecchiette (or a similar pasta shape)
115g	greek yoghurt
2 tbsp	lemon juice (from 1 lemon)
10g	dill fronds
	fine sea salt and black pepper

Method

Put the chicken, head of garlic, onion, stock, 1 litre of water and 2 1⁄4 teaspoons of salt into a large saucepan, for which you have a lid, and bring to the boil uncovered. Lower to a simmer on a medium-low heat and cook, covered, for 30 minutes, or until the chicken is tender. Remove the chicken and, when cool, shred the meat into large pieces, discarding the skin and bones. Set aside.
Strain the stock through a sieve placed over a medium saucepan, discarding the solids. You will need 1.7 litres, so save any extra for another use.
Heat the oil in a large saucepan on a 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 1.7 litres of stock, add 1⁄2 teaspoon of salt and a generous grind of pepper, and bring to the boil. Lower the heat to medium and simmer for 15 minutes, or until the vegetables have completely softened.
Transfer 400g of the soup to a blender, add the yoghurt and lemon juice and blitz until completely smooth.
Return the saucepan to a medium-high heat and add the orecchiette, the shredded chicken and a good grind of pepper. Cook for 15 minutes, until the pasta is al dente then remove from the heat. Discard the parmesan rind and stir the blitzed soup back into the saucepan.
Divide the soup between four bowls and top with the dill, a good grind of pepper and a sprinkling of grated Parmesan.