Chicken Kale Soup

Updated: Mar 7, 2022

Hello Everyone!

I haven’t been feeling too well this week so I decided homemade soup with homemade broth might be just what I need! I had leftovers from my Dutch oven chicken and squash from the other night so I decided to do what I do best and make what I call Leftovers Soup!

I hope you give this a try! It’s really so good!

I will be posting the recipe for my homemade broth! So if you want to used canned broth just scroll past this part! Can’t go wrong with a cox or can of broth!

Ingredients

Leftover chicken from roast or a rotisserie chicken

Bones of said chicken to boil into broth

1 full HoneyNut squash already baked with olive oil, salt, and pepper.

1 onion chopped.

5 medium sized carrots chopped.

1 cup chopped celery

5 cloves chopped garlic

2 cups chopped kale

1/2 cup cream

1 1/2 cups elbow pasta

Water to fill pan to make broth

1/2 tablespoon Herbs and Provence

1 tablespoon Better than chicken bouillon

1 teaspoon onion salt

1 tablespoon olive oil

1 Bay Leaf

Broth

I used my leftover chicken from the Roasted Chicken I made two nights ago! But you can use a Rotisserie Chicken to make this broth also! Or if you don’t want to do any of that. Use canned chicken broth and any other chicken you want!

But to start this off, I picked off as much left over chicken as I could from the bones.

I put it all in a separate bowl and added the leftover bones, chicken skin, fat, oils, seasonings, rosemary, and garlic in the bottom of my Dutch oven and added it to my new pot.

Next I chopped an onion into 4 parts and added that into the pan along with one day leaf.

I filled the pan up till the whole chicken carcass was almost covered. I put a lid on it and left it to boil for about an hour till I look it off the heat.

After its cooled a bit I get a fine strainer (if you don’t have one something like cheese cloth over the bowl will work too) I put the strainer over a huge bowl and pour my broth into the bowl! This separates your bones and fat from your delicious broth!

This is when I set the broth to the side to use later and discard of all the leftovers. You can also check the bones for any leftover pieces of chicken before you throw them out! You might find some goodies you left behind on accident!

This broth can be used for anything, ramen, Italian soups, drinking by itself! It’s so delicious and so versatile!

Chicken Kale Soup

Here’s the actual Recipe!

You made it!

In your pan you just boiled your broth in (or didn’t!) for the last hour that’s now empty (your broth should still be in a bowl on your counter) add your garlic, onion, carrots, celery, and olive oil to the pan with a pinch of slat and pepper. Cook this on medium/high until the veggies are soft.

Once they veggies are soft it’s time to add back in your broth! I let this cook for about 5 minutes to heat the broth back up before I add in all the chicken I picked off the bones earlier back into it.

As it continues to heat up, start chopping your squash so it’s ready to go. Get out your noodles too cause those are next in line!

Once it’s starting to boil again you can add in your noodles!

Add the onion salt, cream, bouillon, Herbs

and Provence ( this can be substituted with a dry thyme, rosemary, basil mix), and you can add more salt and pepper if needed!