Name: My Favorite Chicken Soup
Prep time: 25 min
Cook time: 1 h 45 min
Yield: 10
Ingredients: 1 whole chicken (2 1/2 to 3 1/2 lbs); 2 cups dried lima beans; 2 medium carrots, split; 2 stalks celery; 1 yellow onion, split and peeled; 10 cloves garlic; 8 sprigs thyme; 2 teaspoons dried oregano; 3 bay leaves; 1/2 teaspoon red chile flakes; 3 quarts (12 cups) water; 2 tablespoons olive oil; 2 cups diced yellow onion (about 2 small onions); 2 teaspoons kosher salt; 2 russet potatoes, peeled and cut into 1-inch dice; 1 3-inch piece Parmigiano-Reggiano rind, or a 1.5 oz chunk Parmesan; 1 pound kale, stemmed; 2 tablespoons light brown sugar; 1/2 teaspoon freshly ground black pepper; Pesto (optional)

Soup

2 tablespoons olive oil
2 cups diced yellow onion (about 2 small onions)
2 teaspoons kosher salt
2 russet potatoes, peeled and cut into 1-inch dice
1 3-inch piece Parmigiano-Reggiano rind, or a 1.5 oz chunk Parmesan
1 pound kale, stemmed
2 tablespoons light brown sugar
1/2 teaspoon freshly ground black pepper
Pesto (optional)

Directions

Stock

1 of 2 Place chicken, breast side up, in a large Dutch oven. Add remaining ingredients, cover and bring to a boil. Reduce to a simmer and cook 1 hour or until chicken is, as my mother would say, "falling to pieces."
2 of 2 Let chicken cool in broth for 30 minutes. Transfer chicken to a rimmed plate. Pluck out thyme, bay leaves, celery, carrot and onion (but feel free to leave the garlic), and pour the beany broth into a bowl.

Soup

1 of 3 Wipe Dutch oven dry, add oil and heat over medium. Add onion and 1 tsp salt and sweat for 5 minutes. Add beany broth, potatoes and cheese rind to pot. Cover and bring to a boil. Reduce to a simmer and cook 20 minutes. Meanwhile, pick meat off chicken and roughly chop kale into spoon-friendly pieces.
2 of 3 After 20 minutes, add chicken, kale, sugar, black pepper and 1 tsp salt. Cook 20 minutes more. The goal is for the beans and potatoes to break down and make the broth rich, almost creamy.
3 of 3 Remove cheese rind. Add salt to taste and serve with a dollop of pesto, if using.

Nutrition Information for My Favorite Chicken Soup
Servings Per Recipe: 10
Per Serving: 34 g pro., 8 g sugar, 522 mg sodium, 2 g sat. fat, 7 g Fat, total, 11 g fiber, 41 g carb., 353 kcal cal.