Chicken Linguine Soup with Sage and Rosemary

November 2, 2017

Aundra Lafayette, affectionately nicknamed “The Soup Lady”, shared with us one of her favorite soups perfect for cooler weather.

Ingredients

6chicken legs or 2 leg quarters

3 cupswater

3 sprigsfresh rosemary

3fresh sage leaves

1 cupcoconut milk

½lemon, juiced

1turnip, chopped

½ (8-ounce) packagelinguine

salt and pepper to taste

cumin (a pinch or two)

Preparation

Find Aundra year round at the Richland Farmer’s Market on Saturdays from 9-12 or order from her directly on Facebook or by phone. She never charges for delivery.

1. Put 6 chicken in a shallowsoup pot. Cover with 3 cups of water. Boil for 20 minutes. Remove chicken from pot and cool. Drain, reserving the broth in the pot.

2. Remove the meat from the bone (don’t chop). Return to the soup pot.

3. Add the rosemary, sage, coconut milk, lemon and turnip to the broth. Simmer for 20 minutes.

4. Add linguine, cook 10 minutes or until al dente.

5. Add salt, pepper and cumin. Serve.