Check out my blog post today over at Rue - all about gorgeous chicken soups - quite fitting as we're currently experiencing some of the most bone-chilling temps yet this winter. My solution: a pot full of homemade chicken soup. Ok, almost homemade. When it’s too darn cold to even leave your home, you just have to deal with what’s in the fridge – which for moi, happened to be the remains of a rotisserie chicken and a gorgeous, emerald green bunch of kale. And in under 45 minutes flat, I’d whipped up a steaming pot of a very soulful soup. Not bad timing when you just want to pop back underneath a cozy wool throw on the couch. Here the speedy recipe for Rue that’ll have you coming back for seconds. Chicken & Kale Soup with Parmesan
1/2 yellow onion, diced
2 garlic cloves, minced
3 carrots, diced
1 tablespoon extra-virgin olive oil
1 quart low-sodium or homemade chicken broth
1 cup water
1 small pre-roasted rotisserie chicken, meat torn off into pieces
1 bunch kale, roughly chopped
3 baby yukon potatoes, quartered
salt and freshly ground black pepper to taste
2 pinches red chili flakes
1 piece of parmesan or pecorino romano cheese rind *for extra flavor
1 egg, whisked
1/3 cup freshly grated parmesan or pecorino romano cheese
In a large stockpot, heat the olive oil and saute garlic, onions and carrots over medium heat for 4 to 5 minutes. Add in chicken broth and water, along with pieces of chicken, kale, potatoes, salt, pepper, chili flakes and parmesan rind. *For a richer flavor, add the carcass of the chicken to the stockpot as well and remove prior to serving. Bring to a boil, cover and lower heat to a simmer. Simmer for about 20 minutes, add in whisked egg and cook for 5 to 10 minutes more. Remove parmesan rind and carcass if using. Serve with grated parmesan or pecorino romano cheese.
