TINY KITCHEN HOMEMADE CHICKEN NOODLE SOUP WITH CARROTS AND KALE
One of the best parts about making Sunday Chicken on any given weekend is that I have loads of delicious chicken to use throughout the week; and one of my favorite leftover chicken recipes is this homemade Chicken Noodle Soup. A lot of people think homemade soup is tough to pull off or requires a lot of time. This recipe proves neither of those are true. This is quick, simple, and oh-so-delicious thanks to the use of pre-existing chicken broth as your base (HELLO, TIME SAVER). It’s also plenty hearty thanks to the veggies, and reheats like a dream. Another bonus: it contains a lot less sodium than store-bought soups, which can rack up more than an entire day’s sodium in just one serving (check your labels, people!).
I hope you enjoy this one and add it as part of your regular rotation.
xoxo
Tessa
INGREDIENTS
1 – 2 cups of leftover Sunday Chicken, shredded
½ large sweet onion, diced
2 large carrots, peeled and sliced into rounds
2 cups of fresh kale, de-stemmed
1 cup of either wide egg noodles or Pappardelle
32 oz of your favorite organic low-sodium chicken or veggie broth
1 tbs olive oil
1 tsp garlic powder
1 tsp black pepper
1 tsp garlic salt
Additional salt and pepper to taste
DIRECTIONS
In a large sauce pan, heat oil over med – high heat
Add your onions, and sauté until translucent
Slowly pour in your chicken broth
Add the garlic powder, pepper and salt
Add your chicken and carrots
Stir everything together and heat to a boil
Next, add your noodles and kale, stir again
Reduce heat to medium (to a soft boil) and cook for 10 minutes
Remove from heat and serve immediately
