Kale Chicken Noodle Soup

A warm, hearty soup filled with nutritious kale, tender chicken, and comforting egg noodles. Perfect for a cozy meal.

Cook time: 30 minutes

Servings: 6

Ingredients

• 1 tbsp olive oil
• 1 medium onion finely chopped
• 2 medium carrot sliced
• 2 stalks celery sliced
• 2 cloves garlic minced
• 1 inch ginger grated (optional)
• 8 cups chicken broth
• 1 leaf bay leaf
• 1 tsp thyme dried or 1 tbsp fresh
• 2 cups egg noodles
• 2 cups chicken cooked, shredded
• 2 cups kale chopped and stems removed
• 1 piece lemon juice of
• 0 salt to taste
• 0 black pepper to taste
• 1 leaf bay leaf
• 0 parsley fresh, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
2. Add the minced garlic and grated ginger, stirring for another minute until fragrant.
3. Pour in the chicken broth. Add the bay leaf and thyme, and bring the soup to a boil. Reduce the heat to a simmer and cook for about 10 minutes, allowing the flavors to meld and the vegetables to soften further.
4. Stir in the egg noodles and shredded chicken. Cook until the noodles are tender, about 6-8 minutes or according to package directions.
5. Stir in the chopped kale and let it wilt in the hot soup for about 3-5 minutes. The kale adds a hearty texture and loads of nutrients.
6. Squeeze the juice of one lemon into the soup and stir. Taste the soup and season with salt and pepper as needed.
7. Remove the bay leaf, and ladle the soup into bowls. Garnish with fresh parsley, and serve hot.