KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Use leftover cooked chicken (rotisserie works well) for this quick cooking soup, which gets a hearty boost from kale. We used small shells here, but any small noodle would work well. To enrich the broth, replace some of the chicken broth with beef broth.
2 tablespoons olive oil
1 tablespoon minced garlic
1 medium yellow onion, diced
-- Kosher salt and ground black pepper, to taste
1 sprig thyme
6 to 7 cups low-sodium chicken broth
1 1/2 cups small dry noodles, like mini shells, ditalini or elbow macaroni
1 bunch lacinato kale, tough stems removed, leaves sliced into thin ribbons
1 1/2 cups shredded cooked chicken
1 tablespoon low-sodium soy sauce + more to taste
-- Juice of 1 lemon (about 2 tablespoons) + more to taste
|
1st Keep
 srfrgrl68
|
Comments