After you’ve made Chef Seamus Mullen’s sumptuous Roast Chicken With Dukkah and Citrus, use the leftover meat and veggies for this wholesome and satisfying soup.
How to Make It
Step 1
Heat chicken stock in a large pot over medium until simmering. Add left-over chicken, left-over vegetables, and kale; simmer until vegetables are heated through and kale is wilted, 5 to 7 minutes.
Step 2
Season with sumac, salt, and pepper; remove from heat. Garnish with julienned ginger, cilantro, and mint
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CookL: CG
