Make Chicken Stock
Preheat the oven to 475. Lightly coat large baking pan with plive oil, add chicken and all vegetables and roast 30 m8nutes
Remove from oven and take the poblano pepper put and cover, refrigerate and reserve for the soup
Add all remaining ingredients to a large stockpot.. cover with the chicken broth and remaining ingredients. Bring to a boil, lower heat to a simmer, removing any scum that rises to the top. Simmer 20 minute then remove 3 chickenn thighs, cover and refigerate for the soup later. Continue to simmer stock for 2 more hours
Strain broth through a fine mesh strainer, discarding solids. Cool to room temperature and refrigerate overnight
Finish Soup
Remove broth from refrigerator and remove solid fat on top
In a stockpot melt butter and add mushrooms, onion and garlic, cook on low 2 minutes Add remaining vegetables except bok choy, and season with salt and pepper to taste and cover and cook on low until tender, about 30 minutes
Add broth, and return poblano pepper, peeled, seeded and chopped to broth
Simmer for 45 minutes, then add bok choy and lemon juice and cook another 15 to 20 minutes
Remove skin and bones from reserved chicken thighs, cut into bite size pieces and add to soup turn off heat and stir in romano cheese
Garnish with basil, parsley, chives. Taste for seasoning and serve
