FOOD

The Hostess Next Door’s Perfect Lunch: Simple Homemade Chicken Noodle Soup

by Paul Morris
Paul is a proud Southerner who enjoys long walks in the woods, sweet tea, and watching movies. He’s also an expert pastry chef and will share his rhubarb-berry pie recipe with just about anyone who asks. He loves America and playing with animals of all kinds. When he isn't writing about the things he loves most, you can find him in the great outdoors!

Everyone loves Chicken Noodle Soup. Whether you’re feeling sick or you’re totally healthy there’s just something that’s so comforting about eating up those noodles along with the chicken that warms up anyone’s soul for weeks!

So when Chef Vanessa Cantave decided to come up with a cute little recipe using a store-bought rotisserie chicken for this world-famous soup, we demanded that she share the incredible recipe with us too!

While it might seem a bit daunting at first to cook up this soup, it turns out it’s a lot easier than you’d expect! And with Chef Vanessa guiding you, you can be sure she’ll simplify everything so you’ll manage to make your very own soup that everyone will love whether they’re feeling ship-shape or a bit under the weather!

Thumbnail Credit: Facebook / An Extraordinary Day : A Place of Joy & Inspiration

Please SHARE if you think this chicken noodle soup looks like it could sooth your soul!

Cook: 70 min
Prep: 20 min
Serves: 4
Ingredients
  • FOR STOCK
  • 1 Chicken carcasses left over from rotisserie
  • ½ Onion, quartered
  • 1 Celery rib, chopped
  • 1 Carrot, chopped
  • 3 Cloves garlic
  • 2 Thyme sprigs
  • 4 Parsley sprigs
  • 3 quarts Water
  • FOR SOUP
  • 15-ounce Can Northern white beans
  • 1 cup Thinly sliced Tuscan kale
  • 1 TBS Fresh lemon juice
Instructions
  • Begin by preparing the chicken stock. Bring all stock ingredients to a boil in a 4-qt stockpot.
  • Reduce heat and simmer for about 1 hour.
  • Strain stock through a fine-mesh sieve into a bowl removing all solid pieces.
  • You should have approximately 2 quarts of chicken stock.
  • Return stock to cleaned stock pot, along with beans, kale and lemon juice.
  • Simmer for another 7-10 minutes.
  • Season with salt and pepper.
Serve with warm, crusty baguette. Enjoy!

And please SHARE this amazing recipe on your Facebook!
Homemade Chicken Soup with White Beans and Kale 20 minutes 70 minutes 90 minutes Serves 4 //www.littlethings.com/app/uploads/2017/02/recipe_card_Vanessa_RotisserieChicken-850x416.jpg STOCK Chicken carcasses left over from rotisserie Onion, quartered Celery rib, chopped Carrot, chopped Cloves garlic Thyme sprigs Parsley sprigs Water SOUP Can Northern white beans Thinly sliced Tuscan kale Fresh lemon juice Begin by preparing the chicken stock. Bring all stock ingredients to a boil in a 4-qt stockpot. Reduce heat and simmer for about 1 hour. Strain stock through a fine-mesh sieve into a bowl removing all solid pieces. You should have approximately 2 quarts of chicken stock. Return stock to cleaned stock pot, along with beans, kale and lemon juice. Simmer for another 7-10 minutes. Season with salt and pepper.

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