Good morning! How was your weekend? We had a pretty relaxed one up at the lake house. Lots of beautiful sunshine. This little guy loved running around in it. Rocks in hand, of course.
For October the weather has been beautiful. Not typical, but I’ll take it! This week I’m making a couple meals in the crockpot so that I can prep them in the morning, and have extra time for KCW in the afternoons.
Today I’m sharing a comforting, simple and delicous chicken noodle soup we enjoyed a couple weeks ago. It makes a lot of soup, so you’ll have leftovers for a couple days. The recipe is adapted from crockpot chicken and dumplings. The dumplings are left out, noodles are added in, and kale too. Mmmmm kale.
Give it a try! Maybe it’ll be your family’s new favorite chicken noodle soup.
Crockpot Chicken Noodle and Kale Soup
- 1 onion, diced
- 1 cup chopped carrots
- 2 stalks celery, diced
- 2 garlic cloves, minced
- 8 – 10 stems kale, leaves removed from the rib and chopped
- 2.5 pounds boneless, skinless chicken breasts and/or chicken thighs
- 1/2 tsp sea salt and pepper
- 46 ounces low-sodium chicken stock
- 8 oz wide whole wheat egg noodles
- In the bottom of your crockpot, layer onions, carrots, celery, garlic and kale. Season chicken with salt and pepper then lay them on top. Pour chicken stock into the crockpot. Cook on low for 6-8 hours.
- After 6 -8 hours, turn the crockpot heat onto high. Using forks or kitchen tongs, lightly shred the chicken breasts. This should be easy since they have cooked so long. Stir in the noodles, put the lid on and allow the noodles to cook and soften for about 30 minutes.
Hunter went crazy for the kale in here. Every time he ate a piece he’d yell ‘kale, kale!’. Pretty great thing to be excited about.
Do you have a family favorite chicken noodle soup recipe?