Create The Chicken Base: Start by roasting the chicken carcass. Please place it in a roasting pan and drizzle with olive oil. Roast in the oven at 400°F (200°C) until golden brown and flavorful. In a large pot, heat olive oil and add the knob of butter for richness.
Aromatics Galore: Chop onions, carrots, Celery, garlic, and shallots. Add them to the pot, sautéing until they become tender and fragrant.
Introduce The Chicken Magic: Squeeze in the juice of one lemon, adding a zesty kick to the broth. Break apart the roasted chicken carcass and toss it into the pot, letting the flavors mingle.
Simmer And Infuse: Pour enough water to cover the ingredients, then toss whole peppercorns. Allow the pot to simmer on low heat, letting the aroma fill your kitchen.
Leafy Goodness: Chop parsley, kale, and cavalo nero, and add them to the pot for a burst of color and nutrients. Throw in the baby spinach and let it wilt into the broth.
Season To Perfection: Season with salt and black pepper, adjusting according to your taste preference.
Strain And Serve: Once the flavors have melded beautifully, strain the soup to get a clear, hearty broth.
Plate Up: Ladle the soup into bowls, ensuring each serving is a medley of chicken, veggies, and leafy greens.
