Roasted Garlic & Chicken Soup

Preparation

• 1

  Preheat the oven to 180C (350F).

• 2

  Combine the celery, carrots, onions, thyme and rosemary in a deep roasting dish. Cut the heads of garlic in half and add to the dish. Drizzle with the oil and toss together to coat.

• 3

  Place the chicken thighs on top of the vegetables and season with salt and black pepper.

• 4

  Bake for 30 minutes then stir everything and return to the oven. Turn the heat up to 200C fan and cook for a further 15-20 minutes, until the chicken skin has turned golden.

• 5

  Remove the thyme and rosemary stems from the roasting dish and discard. Remove the halved heads of garlic from the pot and set aside to cool.

• 6

  Tip the remaining contents of the roasting dish into a large pot with the chicken stock, chickpeas and soy sauce. Bring to the boil on the stove and then turn down to simmer for 10 minutes, skimming off any foam that floats to the surface.

• 7

  Add the pasta and kale and cook according to the time on the pasta packet.

• 8

  Remove the chicken from the pot. Pull off and discard the chicken skin. Remove the meat from the bones and shred or chop into bite-sized pieces. Discard the bones and add the meat back into the pot.

• 9

  Squeeze the garlic from the roasted garlic heads. Add the soft garlic cloves to the pot of soup. Divide the chicken soup between 4 bowls and serve immediately.

• 1

  Enjoy!