HOMEY CHICKEN NOODLE SOUP RECIPE
Chicken noodle soup brings back memories of childhood. This revamped version takes the chill off with a healthy twist. It's a favorite at my house, especially after working outside on a cool day. -Cynthia LaFourcade, Salmon, Idaho
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat butter over medium heat. Add onion, celery, carrots and mushrooms; cook and stir 8-10 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
- Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
- Return to a boil; add noodles. Reduce heat; simmer, covered, 15 minutes. Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
- Yield: 6 servings (about 2-1/2 quarts).
- Originally published as Homey Chicken Noodle Soup in Simple & Delicious
- October/November 2014
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