For Chicken, Endive, And Root Vegetable Soup With Endive Parsley Pesto

Serving 8 people

75 min


  • celery *2 stalks organic celery, cleaned and chopped
  • chicken *1 whole chicken, approximately 3-4 pounds, preferably organic/free-range, giblets removed, rinsed and patted dry
  • coarse sea salt *coarse sea salt and freshly ground black pepper to taste
  • endive *1 head of California endive (I used red)
  • fresh parsley *1 handful of organic parsley
  • garlic clove *1 pleasantly plump clove of garlic (or use 2 smaller cloves)
  • olive oil *1 tablespoon organic butter plus 1 tablespoon olive oil (or use 2 tablespoons olive oil)
  • onion *1-2 tablespoons of best quality olive oil
  • pine nuts *1 large organic onion, peeled and chopped
  • sea salt *2-3 tablespoons of raw or toasted pine nuts
  • *pinch of sea salt
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How to make it

  1. Heat olive oil and butter in a large soup pot over medium-high heat. Pace chicken in the pot and, using tongs to move the chicken around, allow to sear for a minute or so on each side.
  2. Add a little water if necessary to prevent the chicken from burning/sticking to the bottom of the pot.
  3. Move the chicken to the side of the pot and add the chopped onion. Cook for several minutes,, again adding a little water to the pot to prevent the contents from burning or sticking to the pot.
  4. Add the rest of the vegetables (but not the endive: you'll add that toward the end), then add enough water to cover the chicken (about 10 cups). Bring to a boil, skim any foam that rises to the top, then reduce heat to a simmer. Cook for 40-50 minutes, or until chicken is cooked through (be careful when you slice into the chicken to test will be very hot).
  5. Carefully remove the chicken and allow it to cool in a separate bowl.
  6. Add the chopped endive and the noodles to the soup pot and cook over medium-high heat for another 10 minutes, until the noodles are "al dente".
  7. If you are going to serve all of the soup right away, you’ll want to remove the cooled meat from the chicken bones, chop or shred it, and add it back into the soup (again, please make sure to handle the hot chicken carefully). If not serving all of the soup now (or if serving some of it chicken-free), you can store the chicken separately and make use of it however you like: I often use some to make chicken salad.
  8. Using a sharp knife, chop the endive and pesto together by hand until they're finely chopped and reduced quite a bit in volume.
  9. Incorporate the other ingredients and chop them pretty fine, too.
  10. Transfer to a small bowl and stir in the olive oil and the salt. Taste and add more oil, if desired. Use as a garnish for the soup.