I recently had a similar version of this soup at lunch one Sunday with my husband and thought it was delicious. I decided to try making it at home the following week. This soup is easy, filling and most importantly packed with flavor. Did I mention it is full of beautiful colors!?
What You’ll Need:
- 1 bundle of fresh kale (or you can use the prepackaged kale in the produce section)
- 2 cans cannelloni beans, drained and rinsed (also known as white kidney beans)
- 1 can unsalted diced tomatoes, strained
- 4 cups no salt added chicken stock
- 2 cups water
- 1/2 white onion, finely chopped
- 3 medium carrots, finely chopped
- 2 – 3 tbsp olive oil
- 1 – 2 tbsp of kosher salt, to taste
- 1 tbsp of freshly ground pepper, to taste
In a large pot, drizzle 2 – 3 tablespoons of olive oil around the bottom and turn the heat on medium-high. After peeling and chopping the carrots add them to the heated olive oil. Stir for 3 – 4 minutes or until slight softening. The oil will start to take on a slight orange hue. Add a pinch of salt and pepper to the carrots while cooking.
While the carrots are sautéing, peel and chop half an onion and then add to the pot. Sauté until translucent and reduce the heat to medium. Add one cup of water for now.
Meanwhile, remove the kale leaves from the stems and give the leaves a fine chop. Rinse the leaves and drain really well. Add to the pot along with another pinch of salt and pepper then put on the lid. You want to add salt and pepper to each layer of the soup since the stock was not salted. It’s always easier to add more than to take away too much. Let the leaves wilt for about 3 or 4 minutes before removing the lid, simmering on medium-low heat. Give all of the veggies a good toss and stir.
Add in the 4 cups of chicken broth and extra cup of water. Salt and pepper the soup again. A pinch of two of each. Drain and rinse the two cans of beans and add to the soup. You also want to drain the liquid from the diced tomatoes and set aside. Add just the tomato pieces to the soup. Stir and cover. Once the soup comes to a slight boil, taste and see if you need to add any more salt or pepper and do so accordingly. It’s definitely a taste preference. After the soup boils, reduce the heat to a low simmer and let it simmer for about 45 minutes to an hour. This will help the flavors really come together.
If you are serving the soup the same day garnish it with a toasty slice of garlic parmesan bread or croutons. If you are making the soup in advance, the longer it sets, the better it gets! I would recommend no more than 4 – 5 days in the fridge. Freeze the remaining soup if you have leftovers or are making weeks in advance.
If you are vegetarian, this soup is still perfect for you. Switch out the chicken stock for vegetable stock and you are good to go!
Enjoy! Stay warm!
Whether you are looking for a comfort food kind of dish or a quick week night meal, you can’t go wrong with this easy Rich & Creamy Chicken Noodle.
You most likely already have all the ingredients in your pantry and if not, it is a really inexpensive dish that will make four heaping portions.
What You’ll Need:
- 1 can cream of chicken
- 1 can cream of mushroom
- 1 can cream of celery
- 1 cup of (no salt added) chicken broth
- 1 (13 oz) can of chunk chicken breast
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1/2 package of egg noodles
What did I tell you… you probably just went to your pantry and pulled all of those ingredients out. If not, like I mentioned before they are all super inexpensive ingredients to purchase. If you don’t like canned chicken, you can always substitute for 1 lb. of chicken tenderloins and cook them in a skillet with some olive oil prior to making this dish. Once they cook through, shred or chop the chicken to add. If you are a vegetarian and like the sound of the meal but don’t want to fall off the band wagon, simply replace the cream of chicken for a second can of cream of mushroom, chicken broth for vegetable broth, chicken for fresh or canned mushrooms.
To whip up this delicious dish in less than 30 minutes start boiling your pasta water. You will need about 4 – 6 cups of water and one tablespoon of salt to add once the water boils. After adding the salt, pour in half of the package of egg noodles. Boil for 7-8 minutes of until al dente.
While the water is boiling, place a 3 quart stainless steel sauté pan (with a lid) on the stove. If you don’t have a stainless steel pan you can always use a large skillet. Add the three cans of soup, DO NOT add water as some cans may suggest. Turn the heat on medium-high until the soups are easy to cream together. Reduce the heat to medium and add the broth and can of chicken breast. Whisk together to help break the chicken breast chunks up and distribute evenly. Add the salt and pepper.
Check the noodles as they should be almost done. Once they are cooked al dente, drain and add them to the soup. Stir and cover for 4-5 minutes to let the flavors coat the noodles. Serve immediately and garnish with more fresh pepper.
I hope you enjoy this rich and creamy meal that warm your belly and make you smile.
xo – M
I love chicken noodle soup! Plus it never hurts to have a easy and quick recipe on hand when you have the sniffles.
What You’ll Need:
- 1 lb. chicken tenderloins
- 3 celery stalks
- 4 large carrots
- 1/2 sweet onion
- 2 cloves garlic
- 3 cups mini pasta shells
- 4 cups chicken stock
- 2 cups water
- salt and pepper
Chop the onion really well and mince the garlic finely. In a large pot (my favorite for cooking almost everything is my 6 qt enamel cast iron dutch oven) heat 2-3 tablespoons of olive oil. Add the onion and garlic stirring to coat with the oil.
While the onion and garlic cook, chop the celery (wash first) and carrots (peel first) into bite size pieces. Add them to the pot and mix with the onions and garlic. Stir frequently while the vegetables heat through and start the softening process. When the onions start to look translucent add the chicken stock and water. Bring to a boil.
Meanwhile in a smaller pot, bring 6 cups of water to a boil and then salt the water. Add the pasta and cook until al dente or just tender. Drain and set aside.
Once the liquid boils add the chicken tenderloins and salt and pepper to taste. Cover the pot and reduce heat to a simmer. Do not lift the lid for at least ten minutes. After ten minutes, check the chicken to see if it has cooked through by removing one tender and cutting into it. If the chicken is white on the outside and no longer pink on the inside it is ready to be chopped. Remove all of the chicken tenders and cut into bite size pieces (or you can shred it) and return to the pot. You will want to add the pasta at this point. Taste the broth to see if it has a noticeable chicken flavor, if so set the soup simmer for another 15 minutes before serving. If the soup isn’t chicken-y (yes, I make up words) enough for you, add 1-2 chicken bullion cubes and simmer for 15 minutes before tasting again If it’s just right, ladle it into bowls to serve! (If not, simmer a little longer to let the flavors develop.)
Garnish with fresh cracked garlic and serve. Pair your soup with a fresh salad or bread sticks. I hope you enjoy it and if you have the sniffles, feel better!!
xo – M
Mmm Mmm Good! Campbell’s has the slogan right when it comes to a good soup, but they have nothing on Giada De Laurentiis’ Winter Minestrone. I love watching her show and her recipes. I decided it was time to try out one of her fabulous looking, smelling and tasting soups. It’s Fall after all!
I used her entire recipe below except I added ground turkey meat instead of pancetta. Feel free to use either one you like, but that was my preference for this first go around.
Giada’s Winter Minestrone
What You’ll Need:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 oz thinly sliced pancetta, coarsely chopped (or 1lb. lean ground turkey)
- 2 garlic cloves, minced
- 1 lb Swiss chard, stems trimmed and leaves coarsely chopped
- 1 russet potato, peeled and cubed
- 1 (14 1/2 oz) can diced tomatoes
- 2 fresh rosemary sprigs
- 1 (15 oz) can cannellini beans, drained and rinsed
- 2 (14 oz) cans of beef broth, low sodium
- 1 oz piece Parmesan cheese rind
- 2 tbsp fresh Italian parsley, chopped
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta (or if using browned turkey add when you add the pureed bean mixture below), and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprigs. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard the rosemary sprigs (the leaves will have fallen off of the stem). Ladle the soup into bowls and serve.
This soup is so warm and lovely. Not only will it smell amazing but it tastes wonderful with all of the fresh ingredients and herbs. I can’t wait to make it again and next time I plan to use pancetta as well as add some mini shell pasta for a little extra texture and depth.
I hope you enjoy Giada’s dish as much as my husband and I did. Thanks Giada
xo – M