Ingredients
- 1 large onion, diced
- 3 celery ribs, diced
- 3 large carrots, diced
- 2 medium parsnips, peeled and diced
- 6 cloves garlic, unpeeled
- 2 tbsp extra-virgin olive oil, divided
- 1 tsp salt, divided
- Ground black pepper
- 1 whole bone-in, skin-on chicken breast (about 2 pounds)
- 2 quarts Chicken Broth
- ½ lb kale, stemmed and torn or chopped into 1-inch pieces
- ½ tsp minced fresh thyme (about 4 sprigs)
- 1 batch cooked Sweet Potato Gnocchi or 4 to 6 servings cooked spaghetti squash noodles or sweet potato noodles
- 2 tbsp pomegranate arils
- Preheat the oven to 425°F.
- In a large baking dish, toss the diced veggies and garlic with 1 tablespoon of the olive oil and ½ teaspoon of the salt.
- Season the chicken with the remaining ½ teaspoon of salt and a few grinds of black pepper. Rub the remaining tablespoon of olive oil all over the chicken. Place the chicken on top of the veggies and roast for 40 to 45 minutes, until the chicken reaches an internal temperature of 160°F and the veggies are brown and softened.
- Remove the chicken and place in the fridge to cool. Squeeze the garlic cloves out of their peels and mash lightly.
- Add the roasted veggies and garlic to a large pot along with the broth, kale, and thyme. Bring to a simmer and cook for 10 minutes, or until the kale is soft.
- 06 While the soup simmers, pull the chicken meat off the bone and cut or tear it into bite-sized pieces. Discard the skin and bones or reserve the bones for making broth. Add the chicken to the soup, along with the gnocchi or your preferred noodle, and simmer for 1 to 2 minutes, until just heated through. Serve garnished with pomegranate arils.
Method
- Lower-Carb / Egg-Free / Nut-Free Modification: Serve with veggie noodles instead of gnocchi.