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Homey Chicken Noodle Soup

Total Time

Prep: 15 min. Cook: 50 min.

Makes

6 servings (about 2-1/2 quarts)

Updated: Mar. 10, 2022
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
Homey Chicken Noodle Soup Recipe photo by Taste of Home

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.

Can you freeze Homey Chicken Noodle Soup?

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

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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