Fall is upon us here in Minnesota and that means soup season!! I decided to have a soup week and try out some new recipes. Night 1 = Chicken Noodle with Kale. This turned out to be a very good combination and a keeper. Great thing about soup is you can easily make it on a weeknight. Takes about an hour to create a flavorful, hearty soup!!
A good dutch oven is a must for cooking up a tasty soup. They keep an even heat and allow the flavors to meld as you slowly simmer for an hour. I also made a batch of gluten free cornbread to go along with the soup – a great combination. Nothing better than a warm piece of cornbread topped with butter and honey. Cheers!
Ingredients
- 2 cups cooked chicken (I use rotisserie chicken)
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken stock
- 5 oz baby kale
- Cooked noodles – I used gluten free spirals – add as many as you like
- 1 T tomato paste
- 1 t salt
- 1 T pepper (or more – I like a lot of pepper in chicken soup)
- Fresh spice mix – marjoram, thyme, sage, rosemary, bay leaf – a sprig or two of each
- Olive oil
Directions
Heat olive oil in Dutch oven over medium heat. Add carrots, celery and onion. Cook for about 5 minutes, until veggies soften. Add garlic and cook 1 minute more. Add stock, chicken, tomato paste, salt and pepper. Tie the fresh spice mix together using kitchen twine and toss in pot. Bring to boil, reduce heat and simmer for 45 minutes. While soup is simmering, cook noodles according to package. Add kale and noodles during final 10 minutes of cooking. Serve in large bowls and top with grated cheese and hot sauce. (optional)