Homey Chicken Noodle Soup

Homey Chicken Noodle Soup
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.


  • 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


  1. In a Dutch oven, heat butter over medium heat.
  2. Add onion, celery, carrots and mushrooms; cook and stir 8-10 minutes or until vegetables are crisp-tender.
  3. Add garlic; cook 1 minute longer.
  4. Stir in flour, basil and salt until blended; gradually stir in broth.
  5. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
  6. Return to a boil; add noodles.
  7. Reduce heat; simmer, covered, 15 minutes.
  8. Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender.

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