Simple Chicken Noodle Soup
This chicken noodle soup with kale is a 30-minute, one-pot dinner made with rotisserie chicken, wide egg noodles, carrots and a big pot of broth. Serves 6.
Servings: 6 servings
Equipment
Ingredients
- 2 tbsp avocado oil
- ½ medium onion diced
- 3 celery sticks chopped
- 3 medium carrots diced
- 2 garlic cloves minced
- 10 cups low-sodium chicken broth
- 1 tbsp fresh dill chopped
- 2 tsp salt
- 1 ½ tsp dry oregano
- ½ tsp black pepper
- 3 cups wide egg noodles dry
- 3 cups rotisserie chicken diced
- 2 cups shredded kale
Instructions
- In a large stockpot, heat avocado oil over medium heat. Add the onion, celery, and carrots and saute until the onion is translucent (about 3-4 minutes), stirring occasionally.
- Add the garlic and saute for 30 seconds more.
- Pour in the chicken broth, add the dill, salt, oregano, and black pepper and bring to a boil. Boil for 5-6 minutes, or until the carrots are softened.
- Add the egg noodles and cook until almost tender, about 6-7 minutes.
- Reduce the heat to medium-low, and add the diced chicken and shredded kale. Stir until everything is heated through and the kale is bright green and softened, 2-3 minutes.
Notes
- Freezing: freeze the soup, noodles and all, in freezer bags or containers for up to 3 months.
- Kale: curly or lacinato both work. Remove the stems and slice the leaves into thin ribbons. Spinach can be used instead and goes in at the same point.
- If you make this soup, please leave a star rating and a comment below!
Nutrition
Calories: 363kcal | Carbohydrates: 31g | Protein: 30g | Fat: 13g | Sodium: 988mg | Fiber: 3g | Sugar: 3g