chicken alphabet soup

Thank goodness the heatwaves have stopped, and it’s finally soup weather. I’ve been waiting for it to do so for so long, that I’m probably making way too much soup.

Sorry. Not sorry.

Ingredients:

4 bone-in, skin-on chicken breasts

evoo

1 head of garlic, halved

1 onion, quartered

3 sprigs of rosemary

1 bunch italian parsley

6 sprigs of thyme

4 stalks of celery, rough chopped

2 large carrots, rough chopped

1 bay leaf

1 1/2 Tbsp peppercorn

1 tsp salt

12 cups of water

3 Tbsp evoo

2 leeks, halved, sliced and rinsed (white and light green part)

3 cloves of garlic, minced

5 carrots, peeled and sliced

6 celery ribs, sliced

1 cup white wine

1/2 box alphabet pasta, cooked according to directions.

juice of 6 lemons

zest of 1 lemon

3 eggs, whisked

Directions:

Coat the bottom of a large dutch oven with evoo. Heat to medium high. Brown chicken breasts.

Once breasts are browned, add in head of garlic, onion, rosemary, parsley, thyme, 4 stalks of celery, 2 large carrots, bay leaf, pepper corns, salt and water.

Bring to boil.

Turn down to simmer.

Let simmer for 1 1/2 hours.

Remove chicken from stock, and shred chicken meat.

Strain liquid and set aside. Discard veggies and herbs.

Add 3 Tbsp evoo to bottom of empty dutch oven. Sauté leeks, stirring occasionally, until melty. Add in garlic, sliced carrots, and sliced celery.

Once vegetables have softened, add in white wine and stir to coat.

Add strained stock to pot, along with shredded chicken.

Bring to a boil.

Turn down to simmer for 20 minutes.

Add lemon juice and zest to pot.

Temper the whisked eggs, by adding a little of the broth to the bowl, and whisking, until eggs have come to temperature without cooking. Add to soup along with cooked pasta and stir to combine.