Chicken Noodle Soup

Print

With ImageWithout Image

Chicken Noodle Soup

# of servings: 4-6

Author: Chef Bec

This is an elevated chicken noodle soup, but still not complicated. You will have to blend something, so mentally prepare for that.

Ingredients

• one roaster chicken, innards removed
• 2 large containers of chicken broth (I like Kettle & Fire Chicken Bone Broth)
• 4 large stalks of celery, roughly chop two and slice the other two in 1/4" pieces
• 4 medium carrots, roughly chop two, and slice the other two in 1/4" pieces
• 10 garlic cloves
• 1 medium to large yellow onion, peeled and quartered
• 1 bunch of kale, cleaned and roughly chopped, large parts of stem removed (once rinsed, I just hold a piece by the stem with one hand, then wrap my other hand loosely around the bottom of the stem and run my hand toward the top of the stem, pulling off the kale leaves; then I just tear them up with my hands)
• 2 tbsp Better than Bouillon Roasted Chicken flavor (has to be this brand, sorry)
• box of bite size pasta (I like whole wheat rotini)
• Equipment - a large stock pot, 2 large mixing bowls (1 large enough to hold the contents of the pot, a colander, a blender of any kind

Directions

1. Place the whole chicken in a large pot with chopped celery and carrots, garlic, onion, 2 tsp salt, 2 tsp black pepper, and stock. Add water if needed to fully submerge. Bring to a simmer and cook for 1 hour.
2. Meanwhile, cook the pasta, rinse with cold water, and set aside.
3. Set the colander over a large bowl and put in sink. Carefully strain the pot contents into the colander (remove chicken first if needed for space). Drain the colander over the bowl in the sink and then set it into the other bowl.
4. Return the stock to the pot (careful, it's hot). Separate the cooked vegetables, garlic and onion and blend with 1 cup of stock until smooth, then stir into the pot.
5. Using the empty stock bowl, remove the meat from the chicken, shred into bite-sized pieces, and add back to the pot. Add bouillon, bring to a simmer, and adjust salt to taste.
6. Five minutes before serving, add kale and remaining vegetables. Simmer briefly.
7. Serve by placing pasta in bowls and ladling soup over top.

Notes

Want to level up? Replace the celery at the end with half of a thinly sliced fennel and add a tsp of fennel seeds.