HOMEY CHICKEN NOODLE SOUP RECIPE

Homey Chicken Noodle Soup Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

1/4 c butter cubed
1 med onion chopped
2 celery ribs chopped
2 medium carrots chopped
1 garlic clove minced
1/4 c all-purpose flour
1-1/2 tsp dried basil
1/2 tsp salt
1 pkg (12 oz) frozen home-style egg noodles
2 cartons (32 oz each) reduced-sodium chicken broth
4 c chopped fresh kale
2 c shredded cooked chicken

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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