6cupslow sodium chicken stockhomemade or store bought
2bay leaves
2medium kohlrabipeeled and medium diced
2cupsfrozen peas
½lb.small pasta shape of choicecooked to al dente
Watercressfor serving (optional)
Grated pecorino romano and black pepperfor serving
Herb Topping
½cupeach fresh parsley and dill
¼cupfresh tarragon
2lemonszested and juiced
⅓cupolive oil
Instructions
Season chicken thighs all over with kosher salt and black pepper. Add oil to a large pot over medium heat. Once hot, add chicken thighs skin side down, and sear until deeply golden, about 8-12 minutes. Flip and cook second side about 3 minutes more.
Remove chicken to a plate and set aside. Carefully, pour off some fat if it seems like too much (around 1-2 Tbsp will be good!)
Add leeks, celery, fennel, garlic, and ginger to the pot. Cook for about 3 minutes, just until veggies start to sweat. (they are going to cook mostly in the broth!)
Pour in chicken stock and add in bay leaves. Return chicken to the pot, along with the kohlrabi. Bring mixture to a simmer.
Simmer on low for 30-35 minutes until chicken is cooked (at least 185F), and vegetables are tender.
Remove chicken and bay leaves from the soup. Let chicken cool for a few minutes so you can handle it.
While chicken cools a bit, make the herb topping. Blend dill, parsley, tarragon, lemon zest, lemon juice, and olive oil until smooth. Season with salt and pepper to taste. Set aside.
Remove skin from chicken and discard. Shred chicken and return to soup. (you can leave the soup on low while you do this!)
Stir in peas. Season to taste with more salt and pepper.
Add cooked pasta to each individual bowl and pour hot soup over.
Serve topped with a drizzle of herb mix, watercress, pecorino, and black pepper.