Healthy Family Dinner: Chicken and Vegetable Noodle SoupElizabeth Stark
Your test results are in and I’m afraid I have some bad news. You’re totally sick. Our options are pretty limited, but I think with a course of hearty, homemade chicken noodle soup, you may just pull through. Take it from me, I’m a doctor. Well, I considered getting my doctorate. In history. I went to grad school for a while. Just trust me, OK?
This chicken soup is going to make you feel healthy in like fifty different ways. First, it’s chicken soup, which cures the cold I’m pretty sure. Second, it’s got kale, which is always good for a post-holidays healthy-eating binge. Third, it’s got a lot of garlic in it, which the Vikings thought had medicinal properties. And they were very healthy!
No matter how you’re feeling, this easy chicken noodle soup is a great, one pot family dinner. Hearty, healthy, and delicious. Who know homemade chicken soup could be this easy?
Chicken and Vegetable Soup
6 chicken thighs
2 1/2 cups egg noodles
2 onions, chopped
5 carrots, washed, peeled, and sliced into half moons
5 celery stalks, washed, and sliced
1 cup porcini mushrooms, sliced
1/2 cup kale, washed and chopped
8 cloves garlic, smashed and minced
2 tablespoon olive oil
4 bay leaves
1 tablespoon, or more, salt
1 teaspoon pepper
Heat a large stockpot over medium-high heat. Add the olive oil, heat it briefly, and add the chicken thighs. Cook for 4 minutes, and then flip. Add the onions, carrots, celery, and garlic. Saute for another 4 minutes. Add 3 quarts of water, stir, and bring ingredients to a boil. Add the kale and mushrooms, check salt levels and add more if needed. Turn heat to medium-low and simmer for 20 minutes. Add the egg noodles and simmer until noodles are cooked, another 20 minutes. Before serving, check salt levels and add more if needed.