If I were you and I was reading this, I’d think ‘meh.’ That’s how I react to chicken noodle soup recipes. Boooooring. But this one is good, I swear. M. added parsnips, kale, fine egg noodles, and a delicious chicken broth, and it’s so good. Makes for good leftovers too.
I have to admit, I’m currently in love with this Better than Boullion stuff, but it made the soup taste a little like the Lipton Noodle Soup mix. Now, I love that stuff, so I dug it. But you are forewarned; if you want a more homemade taste, you should probably use your own stock or a more mild tasting store bought one.
Chicken Noodle Kale Soup
2 tablespoons of olive oil
2 medium carrots, peeled and chopped
3 celery stalks, chopped
1 medium onion, chopped
2 cloves of garlic, crushed
1 medium parsnip, peeled and chopped
1 cup of cooked chicken, chopped or shredded
a lot of kale (how much is up to you, kale lover or kale liker?)
2 quarts of chicken stock, or water and chicken bouillon
3/4 cup fine egg noodles
In a large stock pot or Dutch oven, heat oil over medium-high heat. Add onions and saute a bit. Add celery and carrots, saute a bit more. Add parsnips, and you guessed it, saute. Add garlic (and saute), and then add a little water, and cover the pot to steam the vegetables. Add chicken stock or water and bouillon, cooked chicken, and cook for about 10 minutes over medium-low heat. Add kale and egg noodles, and cook until noodles are tender (about 4 minutes for us). Avoid overcooking, or fear the brown kale.
Serve with Parmesan cheese and/or Sriracha.
And yes, I realize I’ve already written about Spicy Kale Chicken Soup! It’s that good- I must make multiple variations of it. And plus, who doesn’t need lots of kale-using-up recipes for your CSA share??