Spring Chicken Soup | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• 2 1/2 lbs bone in, skin on chicken thighs
• Kosher salt and black pepper
• 2 tsp olive oil
• 1 bunch leeks (about 3 medium) (cleaned and sliced)
• 3 celery stalks (medium diced)
• 1 large fennel bulb (cored and medium diced)
• 5 garlic cloves (grated)
• 1 inch piece of ginger (grated)
• 6 cups low sodium chicken stock (homemade or store bought)
• 2 bay leaves
• 2 medium kohlrabi (peeled and medium diced)
• 2 cups frozen peas
• 1/2 lb. small pasta shape of choice (cooked to al dente)
• Watercress (for serving (optional))
• Grated pecorino romano and black pepper (for serving)
• 1/2 cup each fresh parsley and dill
• ¼ cup fresh tarragon
• 2 lemons (zested and juiced)
• ⅓ cup olive oil