Chicken noodle soup with a little extra kick from sweet potato and kale!

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 30 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Transfer chicken to a plate. Remove soup from heat and add noodles. Let stand, covered, until noodles are tender, 20 to 22 minutes.

  • Meanwhile, when chicken is cool enough to handle, remove meat from bones and shred into bite-size pieces.

  • 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.

Nutrition Facts

254 calories; protein 21.6g; carbohydrates 21.8g; fat 8.7g; cholesterol 59.1mg; sodium 778.7mg. Full Nutrition
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