Sunday, May 24, 2015

{soups-salads-and-salad-dressings} Homey Chicken Noodle Soup Recipe

 

Homey Chicken Noodle Soup Recipe


Chicken noodle soup brings back memories of childhood. This revamped version takes the chill off with a healthy twist. It's a favorite at my house, especially after working outside on a cool day. —Cynthia LaFourcade, Salmon, Idaho


 Contest Winning


TOTAL TIME: Prep: 15 min.
Cook: 50 min.
MAKES: 6 servings


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

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.

Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.

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.
Freeze option: 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. Yield: 6 servings (about 2-1/2 quarts).


Nutritional Facts

1-3/4 cups equals 381 calories, 13 g fat (6 g saturated fat), 128 mg cholesterol, 1,104 mg sodium, 41 g carbohydrate, 2 g fiber, 24 g protein.


Originally published as Homey Chicken Noodle Soup in Simple & Delicious October/November 2014




             Beth Layman  :)


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