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Kale Chicken Noodle Soup
Kale Chicken Noodle Soup Recipe
This simple kale chicken noodle soup is rich tasting and makes a light meal at the same time. It is perfect for colder weather, rainy days and for those recuperating from a cold.
You can omit the pasta if you are eating low carb. In this recipe, I am using pasta that is suitable for adding directly into the soup. If you are using regular pasta, simply cook them in a separate pot of water, drain the pasta and add it to the chicken soup.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 1 tbsp cooking oil
- 60g chopped onion
- 30g diced carrot
- 40g thinly sliced celery
- 1 tbsp Italian (or all-purpose) seasoning
- 6 cloves garlic peeled
- 4 thinly sliced ginger
- 3 dried bay leaves
- 1 litre rich chicken broth
- 200-400ml water only if the chicken broth is too salty; to taste
- 80g kale leaves coarsely chopped
- 50g dried pasta (I used pasta which can be added directly to the soup. Otherwise, please cooked your pasta in a separate pot of boiling salted water and add it to the chicken soup when serving).
- 250g shredded chicken use supermarket rotisserie chicken as a short-cut
- seasonings at the end to taste; as needed (such as salt, garlic salt, soy sauce, black pepper etc)
Directions:
- Cook aromatics. Heat oil in a soup pan. Add onions and fry briefly until they start to soften. Add carrot, celery and Italian seasoning. Stir fry until the carrot is soft.
- Simmer the soup. Add garlic, ginger, bay leaves, chicken broth and water. Bring to a boil, cover with a lid and simmer for a few minutes, until you smell the wonderful aroma of the chicken soup and aromatics.
- Add kale leaves, pasta and bring to a boil. Three minutes before the pasta cooking time is up, add shredded chicken and mix well. When the pasta is cooked, add more water only if needed. Season the soup to taste (such as garlic salt & black pepper). Enjoy!
- Meal prep and leftovers. Store leftover soup in single-serving microwavable containers for up to 3 days. For longer duration, freeze the soup in similar containers for at least a month – to enjoy, transfer from freezer to the fridge the night before to thaw.
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Light, yet so flavourful and warming…simply PERFECT for the cold season.
Yay, childhood chicken macaroni (or any shell pasta) soup that I love and it’s great on rainy days. The rotisserie chicken that I usually buy had a price increase long time back but bo bian, I still go back to buy cos money can buy a little time (vs preparing fresh chicken ). Sometimes when really out of time, ready-cooked leftovers still the best option for homecooking (unless don’t cook at all, just tapow). But of course with more time, using fresh chicken is good idea too. I used to buy raw chicken drumsticks (cos no need to slice – just dump in to cook chicken soup), then that’s the base for chicken macaroni.