Crockpot Chicken and Noodle Kale Soup
Comforting, healthy and nourishing - that's what this crockpot chicken and noodle kale soup is! When I feel under the weather, or just want something cozy on a cool evening, this is my go to soup. It is incredibily easy to make - thank you crockpot! Give it a try and you'll see how great of an addition kale is to your tranditional soup.
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 kale bunch, stems removed and leaves chopped
- 2 lb boneless, skinless chicken thighs (can sub in chicken breast)
- 3/4 tsp sea salt
- 1/2 tsp pepper
- 6 cups chicken bone broth
- 9 oz egg noodles
In the bottom of your crockpot, layer onions, carrots, celery, garlic and kale. Season chicken thighs with sea salt and pepper then lay them on top. Pour chicken broth 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 (you can remove the thighs as well and shred outside the crockpot). 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. Enjoy!