Recipe Card
For the Stock:
ingredients
- 2 onions, skin on, quartered
- 2 scallions, chopped into 3" pieces
- 2 - 3 pieces ginger, cut lengthwise
- 6 carrots, unpeeled, roughly chopped
- 1 bunch celery, roughly chopped (leaves included!)
- 2 garlic cloves, skin on and crushed
- 2 stalks lemongrass, chopped into 3" pieces
- 2 teaspoons vegetable oil
- 4 pounds chicken wings
- 2 pieces kombu
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 tablespoon black peppercorns
- 2 bay leaves
- 2 tablespoons apple cider vinegar
For the Soup:
ingredients
- 1/2 tablespoon unsalted butter
- 1 sweet potato, peeled and cubed
- 1 cup shredded napa cabbage
- 1/2 cup mushrooms, sliced
- 2 cups chicken stock
- 1 cooked chicken breast, shredded
- 1 cup uncooked pasta, your choice
- Chopped scallion, for garnish
- Kosher salt and freshly ground black pepper, to taste
For the Stock:
Method
Step 1
Preheat oven to 400º F. Layer all vegetables and chicken wings on a baking sheet and drizzle with vegetable oil. Roast until golden brown, about 1 hour.
Step 2
Add vegetables and chicken wings to a large stock pot with kombu, salt, turmeric, peppercorns, bay leaves, and, most importantly, the celery leaves. Add any herbs you have in the fridge that you think would taste good or anything you have in a stock bag in the freezer (we added leftover rotisserie chicken bones!).
Step 3
Cover with water and add apple cider vinegar. Bring to a boil then reduce to a simmer. Simmer for at least eight hours, skimming any foam (these are impurities!) that float to the top.
Step 4
Discard solids, strain broth through a fine mesh strainer. Set aside.
For the Soup:
Step 1
Melt butter over medium heat in a large pot. Add sliced mushrooms and saute without stirring for 1-2 minutes on each side. Add shredded cabbage and cubed sweet potato, cook for 3-4 minutes before adding chicken stock.
Step 2
Bring soup to a boil, then add pasta. Once pasta is al dente, add shredded chicken and season with salt and pepper to taste. Garnish with scallions and enjoy!