For the soup

• 2 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 4 chicken thighs
• 3 garlic cloves, thinly sliced
• 2 small potatoes, cut into chunks
• 2 courgettes, halved and sliced
• 1 tbsp Kallo Organic Chicken & Rosemary Stock Paste
• 1 litre water
• 180g chopped kale
• 1 lemon, juice and zest, for topping
• Sourdough bread, for croutons

For the salsa verde

• 3 tbsp olive oil
• Parsley, rosemary and thyme, finely chopped
• Small squeeze of Kallo Organic Chicken & Rosemary Stock Paste to taste

Make the soup

1. In a large pan, warm the olive oil over a medium heat, then add the onion and chicken thighs, cooking gently for about 15 minutes, until cooked through and golden.
2. Add the garlic, potatoes and courgette, and cook for 5 minutes, stirring often to make sure the garlic doesn’t burn.
3. Pour in the water, stir, bring to the boil and simmer for 10 minutes.
4. Squeeze in the Kallo Organic Chicken & Rosemary stock paste and stir.
5. Remove the chicken thighs and cut into pieces, or simply shred with two forks and add back into the soup mix.
6. Turn the heat down, add the kale and simmer for 10 minutes or until the veg are soft. Squeeze in half a lemon, stir, put on the lid and set aside.

Salsa verde

1. Finely chop a handful of parsley, rosemary and thyme. Add the of olive oil and a small squeeze of Kallo Organic Chicken & Rosemary Stock Paste to taste.
2. Divide the soup between 4 bowls, top with the herby salsa, toasted sourdough croutons and lemon zest, and tuck in!