Sunday, March 18, 2012

Chicken Noodle Soup with Kale & Squash




Sometimes when I am experimenting in the kitchen and come up with a really yummy dish, I don't write the ingredients down. Maybe it's the food coma that creeps in after finishing the meal that prevents me from lifting a pen and jotting down notes, but I have been trying to get better about this, especially since starting this blog.

Today I was on my computer and saw a document squished into the desktop space, hidden amongst the others that had gone unnoticed for about five months. It read, "Lara's Chicken Noodle Soup."


Time-out!  Side story-
A while back I had a serious craving for chicken noodle soup.  But not your average chicken noodle soup.  I was in search of one that was actually exciting to eat, yet still held that comfort you would crave on snowy night. So, that night I attempted my first homemade and completely on-the-fly chicken noodle soup. The outcome was just what I was looking for (I love when that happens!); it worked as your typical "I've got a cold" chicken noodle soup but actually had some substance AND flavor!!! The sad part was, I didn't write down any of my notes (or so I thought).

Okay, return to today.  I would love to have another batch of that soup, except all I can remember is that it had leftover chicken in it from those delicious Chipotle Chicken Tostadas… until now!!! I stared at the icon in disbelief, as I had no recollection of typing up anything about the soup. I decided to open it with the understanding that this is probably something totally different... maybe like a picture of a chicken enjoying some noodles?


NO! IT WAS THE SOUP! WOOOHOOOO!!!

I am totally making this soup tonight and you should too!


Chicken Noodle Soup with Kale & Squash
(Serves 8-10)

  • 1 med. yellow onion, chopped
  • 1 med. shallot, chopped
  • 2 lg. celery stalks, sliced
  • 4 lg. cloves of garlic, minced
  • 6-7 mini cloves of garlic (usually from the center of the head), peeled & left whole 
    • note: you can also slice 3-4 regular cloves in half, lengthwise, instead
  • ½ c. parsley, finely chopped
  • ¼ c. thyme leaves, chopped
  • 1 T olive oil
  • 1 T butter
  • 1 lg. head of kale, chopped (approximately 10 cups)
  • salt & pepper
  • lemon juice (about half a lemon)
  • 1 ½ qt. chicken stock
  • 1 qt. vegetable stock
  • 1 bay leaf
  • 5 c. shredded chicken (try using chicken leftover from this delicious week night wonder!)
  • 2 small acorn squash, peeled, seeded and cut in 1-1 ½ ” cubes (about 5 cups) 
    • update: I made this again, recently, and I found that butternut squash is even better!
  • 8oz wide egg noodles
On medium heat, sauté onion, shallot, celery, garlic, parsley and thyme in the butter and olive oil for a minute or two. 
Add the kale in batches so that it has room to wilt and fit, tossing with salt, pepper and lemon juice. (I squeeze a wedge per each batch added to the pot.)  Sauté only until the kale has been coated in the flavors.
Add the chicken stock, vegetable stock and bay leaf and bring to a boil.  Lower to a simmer and simmer covered for 20 minutes, stirring occasionally.
Add the chicken and squash.  Simmer for 5 more minutes.
Add the noodles and cook, uncovered, until al dente and the squash is tender (8-10 minutes).  Season to taste with salt and pepper.
Enjoy, my friends.  Enjoy.




QUICK VIEW