This simple soup is a wonderful way to use your homemade chicken stock!  Store-bought stock is great in a pinch, but for a soup like this one, homemade is best because it has a richer taste, deeper flavor and much better color.  In this hearty soup are cubes of roast chicken, buttery parsnips, soft wheat berries, and good-for-you kale.  I added in some cooked chickpeas that I had on hand, but black-eyed peas or even white beans would also be a nice touch.  You finish each bowl of soup off with a squeeze of lemon for brightness, and a drizzle of quality olive oil for added richness.

(To view this recipe, click on the following link: http://www.culinate.com/books/collections/all_books/a_bird_in_the_oven_and_then_some/roast_chicken_soup_with_wheat_berries_parsnips_and_kale)

Tagged: chicken soup, chicken stock, Culinate.com, kale, lemon, parsnips, roast chicken, roast chicken soup, soup, wheatberries