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Chicken, Leek, and Kale Soup with Black Rice Noodles
Recipe by Our Cookbook Collection
Yield 6 to 8 servings
1 package Black Rice Noodles, cooked
1extra virgin olive oil
1 bunch kale, any kind, I'm using curly leaf
9 cups chicken stock
3 cups chicken, cooked and shredded
1/2 teaspoon Kosher salt or more to taste
1 teaspoon fresh ground pepper
Cook the black rice noodles according to the package directions and set aside. (boil for 5 minutes, strain, and rinse with cold water)
Cut both ends, the roots and the dark green leaves, off the leeks. Cut the leeks in half lengthwise. Note: To get all of the grains of sand out of the leek, gently fan the leek with your thumb under cool running water.
Laying the cut side down of the leek on a cutting board, cut leeks in small crescents shapes about 1/4 inch thick. Set aside.
Peel and dice the onion and garlic cloves. Set aside.
Heat the olive oil in a large pot over medium heat and place the onions, garlic, leeks and salt into the pot. Stir and cook for 8 to 10 minuets until the onions and leeks are soft and translucent.
Remove the ribs from the kale and tear or chop into bite size pieces.
Once the leeks and onions are soft, add the kale, chicken stock, and pepper. Stir and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Add chicken and stir. Simmer for another 5 minutes or until the kale is cooked and the chicken is warmed through. Turn off heat. Add salt and pepper to taste.
Ladle a cup or two into a serving bowl and add about 1/2 cup of cooked black rice noodles. The warm soup will instantly heat the noodles through.
—Recipe by Meredith Steele, In Sock Monkey Slippers
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