Healthy-ish and hearty, have I got the cool-weather recipe for you! My latest #dinneronawhim dish proves that you don’t have to stir over the stove for hours on end to achieve a delicious pot of soup.
Shredded rotisserie chicken and protein-packed pasta comprise the bulk of the base for a nostalgic serving of chicken noodle soup. I take it one step further with a large bunch of kale and couple of parmesan rinds for extra earthy flavors. Take a slurp, and you’ll be taken to the rustic roads of Tuscany — especially when paired with a nice dry glass of wine.
Did I mention you can serve this from start to finish in 45 minutes?
Bon appetit!
Serves 6-8
1 small rotisserie chicken
10 cups chicken broth
1/2 onion, diced
3 carrots, peeled + diced
3 cloves garlic, minced
1 tablespoon olive oil
2 parmesan rinds
1 box Banza protein pasta, your shape of choice
1 bunch curly kale
Salt + pepper
1. In a large dutch oven, heat olive oil, garlic, onion and carrot over medium high heat. Stir often until soft and fragrant, about 8 minutes, being careful not to burn the garlic! While vegetables cook, remove skin from rotisserie chicken and shred into bite-sized pieces.
2. Add chicken broth to pot, turning up heat to bring to a simmer. Once bubbling, add parmesan rinds and pasta and cook until soft, about 6 minutes.
3. Remove pot from heat and add chicken, salt and pepper to taste. Stir well. Add kale and continue to stir until bright green and wilted. Taste and season appropriately. Remove parmesan rinds and discard. Ladle into bowls and serve hot.
