Hi Taylor House Friends! It’s Dee from Meatloaf and Melodrama, and I’ve got a wonderful, super easy chicken soup recipe to share with all of you today. This soup is semi-homemade, but it tastes the same as homemade chicken soup, maybe even better! I have a basic soup recipe that my mom passed on to me, which she got from her mom and well, you get the idea. But it’s very time consuming, and as a busy mom, I’ve learned that some shortcuts are necessary to keep life running smoothly. So, I make this Easy Chicken Noodle Soup with Kale whenever we want the taste of homemade soup without all of the work!
The beauty of a semi-homemade soup is you can choose your ingredients and customize the recipe to make it suit your needs. You can even use all organic ingredients if you prefer. And if you’re trying to cut out carbs, you can easily leave the noodles out!
If you find yourself really pressed for time, it’s perfectly fine to use dried minced onions and garlic. I do this sometimes if I’m in a hurry and it’s getting late. I even use the little pre-cut carrots if I happen to have some on hand. If the soup seems too thick, just add some water to the stock.
- 1 large rotisserie chicken, cut up
- 2 large containers of chicken stock
- 1 large onion, diced
- 2 cloves garlic, chopped
- 2 cups carrots, washed, peeled and sliced thick
- 2 celery stalks, washed and sliced thin
- 1 head of kale, washed and roughly chopped
- 1 pound of spaghetti noodles
- Salt and pepper, to taste
In a large stock pot, saute the onions, garlic, carrots and celery in some butter or olive oil until slightly tender.
Add the chicken and the soup stock, and bring to a boil.
Add the pasta, and turn the heat to medium.
When pasta is almost al dente, add the kale, and cook until just tender.
Serve and enjoy!
I like to serve the chicken soup with warm, crusty bread. It’s perfect for dipping and munching on until the soup is cool enough to eat. And there’s nothing like a warm bowl of soup on a cold day!