Chicken noodle soup gets a flavorful kick from fresh additions like kale and sweet potato in this easy recipe that makes enough to serve a crowd.
Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 mins
Calories
254 Calories
Recipe Instructions
Step 1
Heat a stockpot over medium-high heat. Pat chicken dry with paper towels; sprinkle with salt and pepper. Add oil to the pot and cook chicken in batches, skin-side down, until golden brown, 3 to 5 minutes. Remove chicken from the pan. Discard skin and drippings, reserving 2 tablespoons in the stockpot.
Step 2
Cook and stir onion in the drippings over medium-high heat until tender, 4 to 5 minutes. Add garlic; cook for 1 minute longer. Pour in broth and stir to loosen browned bits from the pan. Bring to a boil.
Step 3
Return chicken to the pot and add celery, carrots, sweet potatoes, bay leaves, and thyme. Reduce heat to low, cover, and let simmer for 10 minutes. Add kale and mushrooms; continue to simmer until chicken is tender and no longer pink in the centers, 15 to 20 minutes.
Step 4
Transfer chicken to a plate. Remove soup from heat and add noodles. Let stand, covered, until noodles are tender, 20 to 22 minutes.
Step 5
Meanwhile, when chicken is cool enough to handle, remove meat from bones and shred into bite-size pieces.
Step 6
When noodles are tender, return chicken to the stockpot. Stir in lemon juice. Season with salt and pepper to taste. Remove bay leaves and serve.
Ingredients
1 tablespoon lemon juice
1 clove garlic, minced
salt and ground black pepper to taste
4 bay leaves
12 cups chicken broth
1 tablespoon canola oil
4 cups uncooked egg noodles
1 large yellow onion, chopped
1 ½ teaspoons ground thyme
5 medium carrots, chopped
2 ½ pounds bone-in chicken thighs
6 ribs celery, chopped
2 medium sweet potatoes, chopped
10 ounces Tuscan kale, remove from tough stem and coarsely chopped
