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Simple Homemade Chicken Noodle Soup

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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!

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Cook: 70 min

Prep: 20 min

Serves: 4

print

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-850×416.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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