Chicken Noodle Soup with Kale Recipe

This comforting hearty Chicken Noodle Soup with Kale is made with tender chicken, egg noodles, and ready in 40 minutes. The vibrant green kale wilts beautifully into the hot, golden chicken broth right before serving. I find myself making this whenever the weather turns cold.

What Makes This Version Different

I used to make traditional chicken soup and always felt it was missing some texture. Adding dark leafy greens completely changed my approach to this cold-weather staple.

My biggest mistake early on was boiling the greens too long, turning them mushy and dull. Now, I simply stir them in at the very end so they stay vibrant and fresh.

Chicken Noodle Soup with Kale Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 lb boneless skinless chicken breasts
• 8 cups chicken broth
• 1 tsp dried thyme
• 2 cups wide egg noodles
• 3 cups chopped fresh kale, stems removed
• 1 tsp salt
• 1/2 tsp black pepper

How To Make Chicken Noodle Soup with Kale

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Add the aromatics: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
3. Simmer the soup: Pour in the chicken broth and add the whole chicken breasts. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through.
4. Shred the chicken: Remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the pot.
5. Cook the noodles: Add the egg noodles to the simmering broth. Cook for 8 minutes or until tender.
6. Wilt the greens: Remove the pot from the heat and stir in the chopped kale. Let it sit for 2 minutes until wilted, then season with salt and pepper.

Recipe Tips

• Prep the greens: Remove the tough center ribs from the kale leaves before chopping to ensure a tender texture.
• Cook noodles separately: If you plan to freeze the soup, cook and store the noodles separately so they do not absorb all the broth.
• Use homemade broth: A rich bone broth provides the best flavor base if you have the time to make it.

What To Serve With Chicken Noodle Soup

A slice of crusty sourdough bread is ideal for dipping into the rich broth. You can also pair this soup with a simple side salad dressed in a light vinaigrette.

How To Store

Store leftover soup in an airtight container in the fridge for up to 4 days. If freezing, leave out the noodles and freeze for up to 3 months, adding fresh noodles when reheating.

FAQs

• Can I use spinach instead of kale? Yes, spinach works perfectly as a substitute. Just stir it in right before serving since it wilts faster than kale.
• Should I use chicken breasts or thighs? Both work well in this recipe. Chicken thighs offer a slightly richer flavor and more tender meat.
• How do I prevent the noodles from getting mushy? Only cook the noodles until just tender. If making ahead, boil the noodles in a separate pot and add them to individual bowls.
• Can I use rotisserie chicken? Absolutely. Skip the chicken cooking step and simply add shredded rotisserie chicken along with the noodles to warm through.
• Do I need to massage the kale? There is no need to massage the leaves for soup. The hot broth breaks down the tough fibers naturally.

Nutrition

• Calories: 280
• Total Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 60mg
• Sodium: 950mg
• Total Carbohydrate: 22g
• Protein: 28g

Try More Recipes:

• Chicken Broccoli Cheddar Soup Recipe
• Chicken Sausage Kale Soup Recipe
• Chicken Kale Soup Recipe

Chicken Noodle Soup with Kale

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Rich hearty Chicken Noodle Soup with Kale features tender chicken breasts and fresh greens, ready in just 40 minutes. This comforting soup brings vibrant colors and extra nutrients to a classic bowl, making it a reliable choice for chilly evenings.

Ingredients

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 large carrots, sliced

• 2 stalks celery, sliced

• 3 cloves garlic, minced

• 1 lb boneless skinless chicken breasts

• 8 cups chicken broth

• 1 tsp dried thyme

• 2 cups wide egg noodles

• 3 cups chopped fresh kale, stems removed

• 1 tsp salt

• 1/2 tsp black pepper

Directions

• 1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
• 2. Add the aromatics: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
• 3. Simmer the soup: Pour in the chicken broth and add the whole chicken breasts. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through.
• 4. Shred the chicken: Remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the pot.
• 5. Cook the noodles: Add the egg noodles to the simmering broth. Cook for 8 minutes or until tender.
• 6. Wilt the greens: Remove the pot from the heat and stir in the chopped kale. Let it sit for 2 minutes until wilted, then season with salt and pepper.