Kowalski’s Markets Shares Recipes for Soup Season

by | Jan 2025

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 Explore How Spices Can Boost Your Health 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
Facebook: Kowalski’s Markets
Instagram: @kowalskis_markets
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