Regardless of the season, some days just call for the simple comforts of Chicken Noodle Soup. And while you can’t argue with a simmered-all-day pot of homemade stock, Wednesday deserves a good bowl of soup just as much as any Sunday. Sautéing the vegetables in a little butter and using a good store-bought stock delivers a deceptively quick and delicious Weeknight Chicken Noodle Soup for the soul.
- 2 Tbsp butter
- 3 medium carrots, peeled and chopped
- 3 celery ribs, chopped
- ½ large onion, chopped
- 2 qts good quality boxed chicken stock
- 6 oz whole wheat egg noodles
- 2 packed cups chopped kale
- 2 cups cooked chicken
- Large handful of fresh parsley, chopped
- Juice of ½-1 lemon (or to taste)
In a large pot, heat butter over medium heat. Add carrots, celery, and onion and saute for about 8 minutes, or until onions become translucent.
Add stock and bring to a boil. Reduce to a simmer, check for seasoning, and salt to taste. Add noodles and kale and simmer for about 6 minutes. Stir in chicken and simmer for 2 minutes more, or until chicken is heated through.
Salt to taste. Stir in parsley and lemon juice.