Curried Chicken Noodle Soup. Photos: Kowalski’s Markets
Rachel Sitko of Kowalski’s Markets shares flavorful soup recipes using a few of the spices we featured in our Add a Dash of Wellness With Staple Spices story. Enjoy!
Curried Chicken Noodle Soup
Contributed by Rachel Sitko, Kowalski’s Market
- 5.5 oz. broccolini
- 1 Tbsp. extra virgin olive oil
- 1/2 lb. sweet potatoes, peeled, diced into 1/2-inch cubes
- 1 red bell pepper, diced into 1/4-inch cubes
- 1 small shallot, minced
- 2 tsp. garlic, minced
- 1 Tbsp. mild curry powder
- 1 Tbsp. brown sugar
- 1 tsp. kosher salt
- 1 tsp. ground ginger
- 1 tsp. ground turmeric
- 1/2 tsp. crushed red pepper flakes
- 1/4 tsp. peppercorns, freshly ground
- 4 cups chicken broth
- 1/2 lb. (approximately) pulled chicken, fully cooked and lightly smoked
- 12 oz. can evaporated milk
- 6 oz. (approximately) dried noodles, such as Simply Asia Chinese-Style
- lo mein noodles
- 1 Tbsp. lime juice
- thinly sliced green onions and red Fresno pepper, lime wedges and fresh basil leaves, for garnish
Trim broccolini into 2-inch pieces; discard bottommost 2-inch, or reserve for another use. Set trimmed broccolini aside. Heat oil in a deep pot over medium heat. Add potatoes, bell pepper and shallot; sauté in oil just until potatoes begin to soften (7–9 minutes). Add garlic; cook for 1 minute. Add curry powder, sugar, salt, ginger, turmeric, crushed red pepper flakes and black pepper; cook and stir for 2 minutes. Stir in prepared broth; bring to a boil. Reduce heat to medium-low; stir in chicken, milk, noodles and broccolini; cook until soup is thoroughly hot, broccolini is crisp-tender and noodles are al dente (about 6 minutes, or as directed on the package of noodles). Remove from heat; stir in lime juice. Garnish individual bowls to taste.
Lemon Chicken Soup with Rosemary Broth
Contributed by Rachel Sitko, Kowalski’s Markets
Lemon Chicken Soup with Rosemary Broth
- 4 tsp. extra virgin olive oil, divided, plus more for finishing the soup
- 1/4 cup onion, finely diced
- 1 tsp. garlic, minced
- 2 sprigs fresh rosemary, plus a few small sprigs for garnish
- 1 qt. low-sodium vegetable broth
- 1/2 cup carrot, finely diced
- 1/2 cup celery, finely diced
- 1 oz. fresh kale, chopped and stems removed
- 1/4 cup Israeli couscous
- 30 mini chicken meatballs, thawed overnight in the refrigerator
- 2 Tbsp. (or more to taste) lemon juice, freshly squeezed
- lemon, thinly sliced for garnish
- kosher salt and black peppercorns
- zest of 1 lemon, freshly grated
- pinch crushed red pepper flakes
In a medium saucepan, heat 2 tsp. oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and garlic is very fragrant (about 5 minutes). Add 2 sprigs rosemary and broth; increase heat to high and bring to a boil. Reduce heat to low (soup should barely bubble); cook for about 1 hour. Strain onion, garlic and rosemary from broth; discard solids and set broth aside. In a deep pot, heat remaining 2 tsp. oil over medium heat. Add carrot and celery to the pot; cook until softened (about 5 minutes). Add kale and red pepper flakes; cook for 1 minute, stirring to coat kale with oil. Add rosemary broth; increase heat to medium-high, and bring to a gentle boil. Add couscous and meatballs; cook until couscous is tender (about 8 minutes). Season soup to taste with salt and pepper. Just before serving, stir in zest and juice. Drizzle individual servings with a bit of oil; garnish with rosemary sprigs and lemon slices.
Kowalski’s Markets
8505 Valley Creek Road; 651.578.8800
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