Roast chicken with greens soup

• Better chicken broth: Simmer the chicken bones with vegetables such as carrots, celery and onions for a few hours to create a completely homemade stock. This recipe uses commercial chicken stock solely for time savings.
• Roasted chicken: If roasting a chicken specifically for this meal or just using the remaining leftovers, using the chicken the day after cooking can lead to tender but more structurally integral pieces of chicken when shredding.
• Sauté the vegetables gently: Sauté your onions and fennel gently in olive oil. This step builds the foundation of the soup’s flavour. Avoid high heat, as it could burn the vegetables. A medium heat will help them soften and caramelise, releasing their natural sweetness.
• Add the greens last: To preserve the texture and nutrients of the spring greens, add them towards the end of cooking. They only need a few minutes to soften and retain their vibrant green colour.
• Adding the crème fraîche: Stir in crème fraîche off the heat to avoid curdling.

• If you don't have a whole chicken to roast or enough time, pan-searing chicken thighs or drumsticks for caramelisation before allowing to simmer in the soup until cooked throughout is a great alternative. Remove the chicken from the soup and shred before re-incorporating.
• Alternatives for using spring greens include: Galician cabbage, kale, spinach and Swiss chard.
• Instead of fennel, try leeks for a milder, slightly sweet onion flavour. Or, even celery for a fresh, herbal flavour and a bit of crunch to the soup.
• Herb variations can include: fresh sage that complements the chicken and greens adding a warm, earthy taste; or bay leaves when creating the chicken broth.
• Greek yoghurt can be used instead of crème fraîche but has a slightly tangier taste.
• Adding dried pasta is also a great addition for carbohydrates and a different layer of texture.

Cool the soup completely before storing. Hot soup can cause condensation and affect the texture when refrigerated. If adding pasta, store separately as re-heating can cause it to become mushy.

• Refrigeration: Store the soup in airtight containers. It will keep in the fridge for 3-4 days.
• Freezing: It’s best to add fresh greens when re-heating. Freezing greens can cause them to lose texture and become mushy. Transfer it into freezer-safe containers. The soup can stay in the freezer for up to 3 months.

• Stove: From either frozen or the fridge, simply warm the soup on the stove over medium heat until hot. Stir occasionally to avoid burning. If it’s too thick after freezing, add a splash of water or broth to thin it out.
• Microwave: You can also reheat individual portions in the microwave. Heat in short intervals, stirring in between to ensure even heating.