I prefer to garnish this soup with anchovy mayonnaise, but pesto and remoulade also work well.
6 cups chicken stock
1 cup carrot, 1/4-inch dice
1 cup Jerusalem artichokes, peeled and cut in 1/4-inch dice
1 cup Brussels sprouts, halved or quartered if large
Salt and freshly ground pepper
Bring stock to boil in a soup pot. Add vegetables and simmer for 10 minutes or until tender-crisp. Add chicken breast or legs and thighs. Reheat. Season with salt and pepper. Spoon into soup bowls. Slice chicken and serve on the soup.
Serve with garnishes of pink salt and anchovy mayonnaise.
Suggested Wine Pairings
The best option is Sherry, the classic soup accompaniment, be it bone-dry fino or richer Amontillado. You could also get by nicely with a dry, neutral Mediterranean white, such as Italian Soave or Spanish Rueda.– Beppi Crosariol