Kowalski's Chef Rachael Perron came to the FOX 9 Kitchen to talk about 2013 food trends and share a recipe for Chicken Noodle Soup with Navy Beans and Kale.
Watch the video for more information.
Chicken Noodle Soup with Navy Beans and Kale
Yield: 8 servings
Ingredients:
- 2 tbsp. Kowalski's Extra Virgin Olive Oil
- 16 oz. Kowalski's Soup Mix
- 3 cloves garlic, finely minced
- 6 cups low-sodium canned chicken broth
- 15 oz. canned navy beans, rinsed and drained
- 1 cup cooked, shredded rotisserie chicken
- 1 chunk (approx. 4") Parmesan cheese rind
- 1 tsp. finely chopped fresh rosemary
- 1 tsp. finely chopped fresh thyme
- ¼ tsp. coarse ground black pepper
- ¼ tsp. crushed red pepper flakes
- 4 cups roughly chopped kale or Swiss chard leaves
- 4 ½ oz. Kowalski's Fresh Linguine Noodles, cut in thirds
- Kosher salt and freshly ground black pepper, to taste
Procedure:
- In a deep pot over medium heat, heat oil.
- Cook soup mix and garlic until softened (about 10 min.).
- Add chicken broth, beans, chicken, Parmesan rind, rosemary, thyme and both peppers.
- Increase heat to high; bring to a boil.
- Reduce to medium-low (soup should bubble gently); add kale.
- Cover pot; cook for 15 min.
- Add noodles; cook until tender (2-3 min.).
- Season to taste with salt and pepper. S
TIP: Find Kowalski's Soup Mix in the Produce Department with other prepared produce. Otherwise, you can use the same amount of finely chopped mixed vegetables, such as carrots, celery, parsnips, turnips and onions.
