The robust taste of nettles combines perfectly with chicken, leeks, carrots and celery to make the perfect springtime soup.
MAKES THREE - FOUR SERVINGS
Heat olive oil in a large pot over medium heat. Add leeks, carrots and celery and cook about 3 minutes, stirring occasionally, until leeks begin to soften. Add chicken to pot and stir to combine, cook 2-3 minutes until the outside of the chicken is no longer pink. Season with salt and pepper. Add parsley to the pot and then pour chicken stock over the mixture. Raise the heat to bring stock to a boil, then reduce heat to low and lightly simmer for 30 minutes. Chicken should be fully cooked through but still tender.
Meanwhile, heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini pasta and cook until al dente and strain. Just before serving the soup, stir in the nettle or spinach leaves and the pasta. Garnish with additional parsley, fresh black pepper and grated Parmigiano cheese.
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