Sunday, November 14, 2010

White Bean and Kale Soup with Roasted Chicken

Today I was holed up in the little house writing papers. On the rare day that I'm home long enough to have something in the oven for a few hours I like to roast a whole chicken. I was informed by my husband, Witt, that it was a crisp day and I could see the wind wrestling the autumn leaves to the ground from the window. Perfect day for soup.

Roast chicken adds so much depth to soups. If I'm home, I think roasting a chicken is worth the trouble; it doesn't need to be watched too closely and there will be plenty left over for chicken salad or sandwiches for the week.

Witt originally requested chicken chili but as usual, I disregarded the chili recipe I'd found and ended up creating a kale and white bean chicken soup- really delicious. I'd been wanting to do something with kale and it added a smokey heartiness to the savory chicken.

Gypsy Slow Down

Kale and White Bean Soup with Roasted Chicken
I took all the flavors I like in a roasted chicken and put them together. This is simple to prepare.

1 Whole Chicken
2 Garlic Cloves
2 Celery Sticks
1/2 Stick of Butter
1 Lemon
Salt and Pepper

Preheat oven to 300 degrees.

Rinse chicken in cold water and remove giblets. Dice garlic and make small slits in the skin of the chicken. Push the garlic slices underneath the skin. Cut butter in half and place one half inside chicken cavity. Cut up remaining butter into small pieces and push pieces underneath skin all over chicken with the garlic. Slice celery into four or more thin sticks and stuff into chicken cavity. Squeeze half a lemon over one side of chicken, flip the chicken over and squeeze juice from the other half on the other side. Season chicken all over with salt and pepper. Tie legs together with string and place in large roasting pan.
Bake uncovered for one hour and then flip chicken over, roasting the other side for an additional hour.

Gypsy Slow Down

Ingredients for Soup:

1 medium onion, chopped
3 tablespoons olive oil
1 large bunch of kale, washed and leaves removed from stem
2 15.8 ounce cans Northern White Beans
4 cups chicken broth
1 cup water
2 cups shredded roasted chicken
4 tablespoons drippings from the roasted chicken
Celery from roasted chicken, chopped
Salt and Pepper

In large pot, saute onions in olive oil until translucent and slightly golden, about five minutes. Shred kale and add to pot. Saute for five minutes. Add chicken broth and bring to a simmer. Add beans and simmer for two minutes. Add shredded chicken, celery, and drippings. Add cup of water and season with salt and pepper. Let simmer for ten minutes.

Serve with shredded white cheddar if you like. So good.

Witt liked it a lot:

Gypsy Slow Down
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