| Ingredients: 1 Tablespoon(s) oil, olive 2 large, peeled and chopped carrot 2 thinly sliced celery 1 Tablespoon(s) turmeric 8 Cup(s) chicken broth 1 bay leaves 1 2 lb rotisserie chicken 1 8-10 oz pkg fresh ramen noodles 1 Cup(s) chopped kale 1 1+ inch, sliced in medallions ginger 3 Clove(s) minced garlic 1 Pinch(s) cayenne pepper 1/4 Cup(s) thinly sliced scallions 1/2 cut into wedges lemon |
Directions:
In a large soup pot, heat the oil over medium heat. Add carots and celery and cook, stirring occasionally, until tender, 6 minutes. Add chicken broth, bay leaf, and ginger. Cover and bring to simmer. Reduce and cook on low, covered, 15 minutes. Meanwhile, pull the chicken into bite-size shreds, discarding the skin and bones. Add the chicken, kale, and garlic to the soup. Cover and cook for about 10 minutes. Add the noodles and cook for 3 more. Season to taste with salt, lots of pepper, and cayenne. Divide soup into 4 bowls, sprinkle with green onions, and serve with wedge of lemon. (People can remove ginger medallions if they don't want to eat.) |