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Millet Chicken Soup with Parmesan

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Ingredients
  

  • 8-10 cups homemade chicken stock
  • 1 Parmigiano-Reggiano rind
  • 1 cup millet
  • 4 carrots diced
  • 4 celery stalks sliced
  • 1 yellow onion chopped
  • 2 tbsp olive oil
  • 1 cup fresh spinach or kale
  • 2-3 cups cooked chicken shredded
  • Sea salt and black pepper to taste

Instructions
 

  • Simmer the chicken stock with the Parmesan rind over low heat.
  • Cook millet in 3 cups of chicken broth until soft, about 40 minutes.
  • Roast carrots, celery, and onion with olive oil at 400°F for 20 minutes.
  • Combine roasted vegetables, millet, and chicken in the broth. Add greens and simmer for 10 minutes.
  • Season with salt and pepper before serving.