Chicken Noodle Soup with Kale
202calories, 15 G protein,22 g carb,7 g fat,2 g fiber
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- 2 tablespoon(s) olive oil
- 1 tablespoon(s) Garlic Minced
- 1 Medium Onion Diced
- 1 sprig(s) Thyme
- 6-7 cup(s) Low sodium Chicken Brith
- 1 bunch(es) Lacinate Kale Tough stems removed
- 1.5 cup(s) Shredded Cooked Chicken
- 1 tablespoon(s) Low sodium Soy Sauce
- 1 Juice of Lemon
- 1.5 cup(s) Small dry noodles like mini shells
- Kosher salt & pepper
- Warm Olive Oil in large pot over Medium heat. Add garlic and onion, cook until slightly softened about 4 minutes. Season with Kosher salt and pepper.
- Add Thyme sprig and 6 Cups of broth and turn heat to high. When broth bubbles add pasta and kale. Reduce heat to medium and simmer for 10 minutes.
- Stir in chicken and cook a few minutes more to warm. If wanted, add the remaining cup of broth..
- Add soy sauce and lemon juice and season with more salt and pepper and soy sauce and lemon juice if needed.
This recipe is a personal recipe added by Ettabug and has not been tested or endorsed by MyRecipes.
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Chicken Noodle Soup with Kale Recipe at a Glance
- COURSE: Soups/Stews