Roasted Chicken and Kale Soup


After days of eating leftover Thanksgiving this and Thanksgiving that, I decided it was time for something different. This year my husband and I spent Thanksgiving together, just the two of us. Military life doesn’t always yield the easiest holidays and instead of trying to go to multiple Coasties’ homes, we just wanted to spend it together. This led to me doing all the cooking, which is fine because I LOVE to cook. Instead of a traditional turkey, I bought a rotisserie chicken on Wednesday and heated in the oven on Thursday. There is a lot of meat on one of those little guys and we had plenty left over. That’s when I decided…SOUP! Below is a “recipe” for my Roasted Chicken and Kale Noodle Soup. Recipe is in quotations because this isn’t a measurement based recipe, it’s feeling and to taste. The beauty in soups is you can make them to how you want them and all you need is a spoon and to taste through the making process.


  • Pre-brought Rotisserie Chicken
  • Chicken Stock
  • Butter
  • Carrots
  • Celery
  • Onion
  • Kale
  • Sage
  • Rosemary
  • Garlic
  • Salt
  • Pepper
  • Noodles of choice

Steps as follows:

  1. Take whatever leftover chicken is still on the bone, and put in pot of boiling water. The more chicken the more water. This water will turn into a stock you can use for your soup. If you don’t have as much meet and skin left over as you want, this is when you can use the pre-bought stock. Boil chicken until it falls off the bone. Throw skin in as well. There is a ton of flavor in the skin.
  2. While the chicken is boiling in water, in a separate pot you will use for your soup, melt a good 2 to 3 tablespoons of butter. I use an olive oil based butter because its (slightly) healthier than the real stuff. Once this has melted (not burned) add salt, pepper, celery, carrots, and onions. Let these sweat down. You will know when they are ready because they begin to soften and change colors. Right before you add your stock, throw in garlic. I like a lot so I used about a tablespoon of minced garlic.
  3. While the vegetables are sweating down, strain the chicken out of the stock. Place the chicken off to the side and try to get as much of the chucks out of the stock. You can use cheese cloth to strain if needed.
  4. Peel all the chicken off of the carcass and chop into bite sizes pieces.
  5. Add your stock to the vegetable mixture. This is when you will need to see if you need the bought chicken stock. Taste the stock you made, and gauge from there. Not enough flavor, add stock. Too much flavor, add a little water.
  6. Once you have let this go for a couple of minutes add all of your chicken. Let them mix for 5 minutes.
  7. Make a herb satchel. I used sage and rosemary in mine. Just place the whole leaves of each in a cheese cloth satchel and add to your soup. Let them mix for a good 10 to 15 minutes. The longer they mix together, the stronger the flavor.
  8. While your soup flavor is intensifying, cook whatever noodles or rice you would like to add. I made the mistake of cooking my noodles in the broth with the soup and now the noodles are too soft. If you add them in at the last minute, already precooked to al dente, you will still get flavor in the noodles or rice without over cooking them.
  9. Taste your soup one last time. If it needs more salt or pepper, add it now. At this point, take out your herb satchel and add as much kale as you want. Trust me, if it looks like too much, add more. Kale cooks down and you don’t end up with as much as you want. So add the bunch! The more the better. This adds such good flavor and by cooking the Kale in the soup you still get the nutrients from it in the broth. Wait until the end to add, because it cooks fast.
  10. Now serve!

By not adding all the noodles or rice at one time, you can freeze the soup mixture and eat when you are ready. I found that if I wanted to add a little tang, I added half a tablespoon of sour cream and sprinkled Parmesan cheese and Cajun seasoning. This just helped amp up the flavor.

Soups are perfect for anyone to cook. They are super easy and straight forward. Just remember first step: your mirepoix. Celery, onion, carrots, and butter. This is the base for any good soup.

I hope you enjoy! And don’t forget your mimosa and pearls!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s