White Bean, Chicken, and Kale Soup

This is a simple white bean and chicken soup with lots of fresh herbs, and kale.  

Perfect for fall.  

Except that I live in Florida and fall doesn't really exist here.  

We compensate though, we still eat soup, and then swim in the pool. 

It's a tough life. 

Did I mention that this soup is picky teenager approved? 

1/2 large onion (chopped)
4 garlic cloves, chopped
1/4-1/2 cup whole wheat flour (or white)
2 Tablespoons coconut oil
4 cups chicken broth
4 cups water
Chicken bouillon to taste if desired
1-2 teaspoons salt
4 sprigs fresh thyme, chopped
4 large fresh basil leaves, chopped
3 sprigs parsley, chopped
1 small bunch (8 leaves) oregano, chopped
1 medium jalapeno diced (optional)
Black pepper to taste
1 teaspoon cumin
2 cans Great Northern Beans (white) (undrained)
1 can Garbanzo Beans/Chick peas (undrained)
12 stalks curly kale leaves, washed and leaves torn away from stalks (discard stalks)
4 large boneless, skinless chicken breasts, diced

Heat coconut oil in saucepan. Once hot, add onions and garlic, (and jalapeno if you feel daring).  Sautee until tender.  Add flour and stir to coat.
Allow to cook for 30 seconds to make a roux, then slowly add broth and stir until roux is dissolved.
Add water, salt, and beans.  Use the bottom of a cup, or potato masher to smash beans slightly - not all of them, perhaps a third.  This will also help to thicken the soup.
Add spices, and diced chicken.
If using a pressure cooker, cook for 15-20 minutes.  If using a regular soup pan, cook for 30-40 minutes until chicken is tender, and everything is well combined.

Add kale, and allow to cook for an additional 5-10 minutes prior to serving.
Salt and pepper to taste.

Homemade noodles and chicken noodle soup

 

My friend made this for our family back just before I had surgery. While I've tried my hand at homemade noodles, my family raved about these. It took several tries and a couple of phone calls before I got it just right. Thanks to Sarah for sharing her recipe!

Egg noodles
1 c. flour
2 large eggs
salt to taste

Dump flour and salt onto the countertop and make a well in the flour. Beat eggs and pour them into the well. Mix with a fork, and then knead by hands until dough forms. Continue to knead for several minutes. Once it becomes smooth, wrap in plastic wrap and allow to rest for approximately 30 minutes.

Spread flour on counter and divide dough into several sections, taking care to keep everything wrapped except the portion being worked with. Roll out as thinly as possible using rolling pin. Using a pizza cutter slice into thin slices (1/4 - 1/2 inch) and desired length. Set aside and continue with all of the dough.


Chicken Noodle Soup
There are so many ways to make a chicken noodle soup. I try to start out with a roasted chicken - (even a rotisserie chicken's left overs) bones and all works great. If I don't have a roasted chicken, I'll use 4-6 skinned and de-boned thigh fillets or breasts. If I'm in a hurry, I'll use 2 cans of pre-cooked, canned chicken, juice and all.

If using a roast chicken (this gives the best broth), I recommend making the broth the day before. Place chicken and bones in pot and cover with water, bringing it to a boil.
Allow bones to cook over medium heat until the meat falls off of the bones. This generally takes a couple of hours. Once the broth has cooled, cover and refrigerate overnight. During the cooling process, the grease will rise to the top and form a shell over the top of the broth. Simply scrape the grease off and throw away. Separate meat from bones and discard bones.

If using skinned and boneless thighs and breasts, cube chicken and place in pot covered with water, bringing to a boil.

Add the following
1-2 c. coarsely chopped (or whole baby carrots)
1 c. coarsely chopped celery
1 coarsely chopped onion
2-3 cloves minced garlic
2 cans chicken broth
salt, pepper, chicken boullion to taste
1-2 T. lemon juice
1 t. dried basil
1/2 t. dried parsley

Once mixture is boiling, add noodles. Cover and cook for 1-2 hours, until noodles are soft.
Crockpot method - combine ingredients in Crockpot and cook on medium for 5-6 hours, or high for 3 hours until the noodles are soft.


My biggest mistake in making this was not allowing the noodles enough time to cook. After a couple of flops, I called Sarah and she explained that they really need to cook for a LONG time, or else they'll be dense and not so tasty.