Ottolenghi chicken soup

Name: Ottolenghi chicken soup
Cuisine: European, Mediterranean
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

Instructions

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.

Updated at: Sat, 21 Jun 2025 01:35:19 GMT