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Homey Chicken Noodle Soup
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
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
Directions
- 1. 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.
- 2. Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
- 3. 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.
Nutrition Facts
1-3/4 cups: 381 calories, 13g fat (6g saturated fat), 128mg cholesterol, 1104mg sodium, 41g carbohydrate (4g sugars, 2g fiber), 24g protein.
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