Chicken Noodle Soup Recipe
December 2, 2009
Chicken noodle soup with kale
We just got back from our Thanksgiving trip to see Mark’s family in San Francisco. We had a great time, but I think I caught a little bit of a cold along the way. I made a pot of chicken noodle soup this last week, and it just seemed fitting to make another. It’s broth-y and chalked with nutrients from kale. Kale’s a super food. Super green, super good. I love it in soups, stir-frys, warm salads and wherever I can sneak it in. I combined it with hot chicken noodle soup, and I think I’m on the road to wellness.
If you’re feeling the sniffles, or even if you’re not, make this soup. It pairs well with cold weather.
Ingredients
- 1 gallon of water
- 3 large chicken breasts
- 2 cups celery, chopped
- 1 cup carrots, chopped
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground pepper
- 1 teaspoon sea salt (more or less to taste)
- 1 teaspoon poultry seasoning (combination of sage, thyme, ……)
- 1/2 teaspoon rosemary
- 2-3 bay leaves
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 8 ounces whole wheat spaghetti, broken into 3 sections
- 1 bundle of kale, chopped (about 3-4 cups)
Directions
In a large soup pot, boil water, salt and chicken for 20 minutes on a high heat. Add poultry seasoning, basil, rosemary, and oregano. Add celery, onions, carrots and garlic and boil for 15 minutes on a medium-high heat. Add pasta and boil for 10 minutes. Once pasta is done, turn off stove and add chopped kale. Once soup is completely done cooking, chicken should easily pull apart into shreds. What I do is place the cooked chicken breasts on a plate and mash them into shredded pieces (this should be effortless), then toss the shredded chicken chunks back into the pot of soup and mix back in.
