When it comes to soups, like many recipes, the recipe is just a guide. Eyeballing and tasting is key to making a good one. This recipe is no different. If you have a big family, start with a big chicken. If you’re a family of 4, use a smaller chicken or a big one and freeze some.
This soup is a modern take on what grandma used to make. Use Soba noodles instead of regular pasta noodles because they hold their shape a bit better. You can also try rice noodles or quinoa if you want the soup to be gluten-free. This recipe is with kale, you can also use escarole or spinach or no greens at all.
Chicken Soup with Kale and Soba Noodles
Serves: depends on size of chicken
- 1 whole chicken
- 8 ounces (226.8 g) soba noodles – broken into smaller pieces (about 2 inches)
- 3 carrots – sliced in 1/4″ pieces
- 1/2 onion – diced
- 1 medium garlic clove – finely chopped
- A pinch of red pepper flakes (optional)
- 2 tablespoons olive oil (29.57)
- 2 tablespoons (29.57 g) tomato paste (optional but gives it deeper flavor and color)
- 4 ounces fresh Kale (113..39 g)
- 2 tablespoons chicken base (or bouillon) or to taste
- 2-3 whole stems parsley
- Salt and pepper to taste
- In a large stockpot, add the oil and place over medium heat. Add onions and cook until they soften (about 5 minutes)
- Add the garlic and the pepper flakes and cook until the garlic begins to color (about 30 seconds).
- Follow quickly with the tomato paste and stir to incorporate.
- Add chicken and fill with enough water to cover the chicken.
- Bring to a boil and simmer for about an hour or until the chicken begins to fall off the bone and remove it to a separate bowl. As the soup is cooking, periodically remove the scum that collects on the top. This helps to keep it clear.
- At this point, at least half the water will have evaporated so add more and flavor it (one spoonful at a time) with the chicken base or add a bouillon or two.
- Add the carrots and the noodles and cook for about 5 minutes.
- In the meantime, remove the chicken from the bones and break the meat into bite sized pieces into a separate bowl.
- Add the kale and the chicken meat and cook for about 5 minutes more or until the noodles are tender and the kale is bright green. I love adding the kale at the end because then it still has a bite to it and the color is beautiful.
- Garnish with Parmesan cheese if you like.
Note: if you want a clear broth, once you remove the chicken, run the soup through a fine mesh sieve.
Recipe by: Chef Silvia