Picatta Soup Recipe

Chicken Picatta Soup

5-6Chicken thighs (I usually use frozen, skinless, boneless, but I have used fresh with skin and bones on, as well)
1/2 Flour for dredging
Olive Oil
2 quarts Chicken Stock
Juice of 3 lemons
2 oz Angel Hair Pasta, broken in pieces
1 bunch Kale (I like red the best), washed and chopped in large chunks
1 butternut squash, peeled, seeded and cubed
Fresh-ground black Pepper
Capers, (Optional, but why wouldn't you!)
Flat leaf parsley and Extra Virgin Olive Oil for garnish

Heat a large, straight-sided skillet over medium-high, add olive oil to just coat the bottom of the pan. Dredge the chicken thighs in flour to just barely coat. Lay them in the pan and brown both sides. Add chicken Stock and lemon juice. Cook until chicken is done (no pink in the middle). If using bone-in chicken, remove from broth and either cut up or shred. Boneless chicken may be chunked before dredging or at this point. Add pasta, Kale and squash and cook until pasta and squash are tender, 5-10 minutes. Add lots of black pepper and capers to taste. Drizzle with Olive Oil.