HOMEY CHICKEN NOODLE SOUP

Homey Chicken Noodle Soup image

Chicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.-Cynthia LaFourcade, Salmon, Idaho

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 6 servings (about 2-1/2 quarts).

Number Of Ingredients 13

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Ingredients

1/4 cup butter, cubed
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
3/4 cup coarsely chopped fresh mushrooms
1 garlic clove, minced
1/4 cup all-purpose flour
1-1/2 teaspoons dried basil
1/2 teaspoon salt
2 cartons (32 ounces each) reduced-sodium chicken broth
1 package (12 ounces) frozen home-style egg noodles
4 cups chopped fresh kale
2 cups 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.

Nutrition Facts : Calories 381 calories, Fat 13g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1104mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.