Chicken thigh soup with kale and crispy pancetta

Name: Chicken thigh soup with kale and crispy pancetta
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 1/2 cups (375 ml) alphabet pasta; 4 1/2 oz (125 g) pancetta, diced; Olive oil; 5 boneless, skinless chicken thighs (about 14 oz / 400 g), diced; 1/2 Spanish onion, finely chopped; 3 garlic cloves, finely chopped; 2 celery stalks, cut in half lengthwise, then sliced; 1 large carrot, cut in half (or in quarters) lengthwise, then sliced; 3 cups (750 ml) kale leaves, roughly chopped; 1 cup (250 ml) light blonde lager (or dry white wine, or chicken broth); 1 tsp (5 ml) Italian seasoning; 1 tsp (5 ml) dried oregano; 1/2 tsp (2 ml) dried parsley; 6 cups (1.5 L) low-sodium chicken broth, hot; 4 cups (1 L) water; Salt and freshly ground pepper

Preparation 30 min
Cooking 50 min
Servings 6 to 8
Freezing Absolutely

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Ingredients

1 1/2 cups (375 ml) alphabet pasta
4 1/2 oz (125 g) pancetta, diced
Olive oil
5 boneless, skinless chicken thighs (about 14 oz / 400 g), diced
1/2 Spanish onion, finely chopped
3 garlic cloves, finely chopped
2 celery stalks, cut in half lengthwise, then sliced
1 large carrot, cut in half (or in quarters) lengthwise, then sliced
3 cups (750 ml) kale leaves, roughly chopped
1 cup (250 ml) light blonde lager (or dry white wine, or chicken broth)

Seasonings

1 tsp (5 ml) Italian seasoning
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) dried parsley
6 cups (1.5 L) low-sodium chicken broth, hot
4 cups (1 L) water
Salt and freshly ground pepper

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Preparation

In a large pot of salted boiling water, cook the pasta al dente according to the package directions. Drain in a colander, rinse well under cold water and drain again. Set aside.
In a large pot over medium-low heat, add the pancetta with a small drizzle of olive oil and stir. Cook about 5 minutes, or until the pancetta is crispy. With a slotted spoon, lift the pancetta out of the pot and set it aside in a bowl. Discard three-quarters of the fat left in the pot.
Return the pot to medium-high heat, add the chicken and season with salt and pepper. Cook, stirring, for 7 to 8 minutes or until the chicken is cooked through. Add a little oil if needed. Lift the chicken out with the slotted spoon and set it aside with the pancetta.
Reduce the heat to low, add the onion and garlic, then add a small drizzle of olive oil. Cook 2 to 3 minutes, stirring.
Add the celery and carrot with another drizzle of olive oil. Keep cooking 7 to 8 minutes, stirring. Season with salt and pepper. Add the kale and cook 3 minutes, stirring.
Pour in the beer and scrape the bottom of the pot well to lift all the browned bits. Cook 1 minute, stirring.
Add the seasonings, the chicken broth and the water, season with salt and pepper, then stir. Cover, bring to a boil, then reduce to low. Simmer covered for 10 minutes.
Add the chicken, the pancetta and the pasta. Stir and simmer 2 more minutes before serving.