Chicken Noodle Soup // @2souschefs

“My homestyle chicken noodle soup is one I have been working on for years and have recently perfected. It is ideal for the cold weather cruising through the mountains right now. I can just picture it: sitting by the fire, snow gently falling outside, a big bowl of steaming chicken noodle soup. There’s a reason why they say chicken noodle is good for the soul.

A few pro tips:

  • If the chicken you are using is raw, you will need to cook it in the soup for about thirty minutes. If you are using cooked chicken, we recommend cooking it for about fifteen minutes. 
  • Add the kale it in at the very end, as you do not want it to overcook. It should still be bright green and full of life when you serve it. We also do not recommend adding the noodles into the soup itself, as you do not want overcooked noodles floating around in the soup. Cook it separately to keep them nice and al dente!
  • We have owned the Allclad 4 Quart Stock Pot for nearly four years now and cannot speak highly enough about it. It is the perfect size for cooking any soup at home. The rolled lip at the edge of the pot makes pouring out the last little bit of soup that much easier and cleaner.

This recipes serves four.” -Andi

Ingredients

  • 1 yellow onion – small diced

  • 1 medium carrot peeled – small diced

  • 1 celery stalk- small diced

  • 1 can of fire roasted tomatoes

  • ½ a rotisserie chicken- picked off the bone or 1 pound of boneless skinless chicken thighs – chopped into bite size pieces

  • 1 quart of poultry stock

  • 2 cups of kale

  • 2 cups of cooked whole wheat penne

Directions

  1. Put a 4-quart stock pot on the stove over medium head.

  2. Add a tablespoon of vegetable oil.

  3. Add in chopped onion once the pot heats. Season with salt and pepper.

  4. Cook the onion until its translucent, about eight minutes.

  5. Add in the celery and carrot and cook for another eight minutes.

  6. Add in the quart of poultry stock and the diced tomatoes.

  7. Bring the soup to a simmer.

  8. Add the chicken and keep at a simmer.

  9. Fifteen minutes out from serving, add in the two cups of kale.

  10. When serving, spoon in about ¼ cup of cooked penne and ladle the soup on top.

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