To save time, just use pre-cut veggies, boxed broth and rotisserie chicken. (Most grocery stores will have all three veggies diced and packaged together as mirepoix)
You can also choose to take your time making homemade broth, poached chicken, and find all of the chopping and peeling therapeutic. If you have the time, it is worth it for that old-fashioned homemade flavor!
3 cloves garlic minced
1 large onion diced
3-4 stalks of celery chopped
3-4 carrots peeled (if you desire) and sliced
(or all 3 already diced in 1 package Mirepoix)
Shredded or cubed Cooked Chicken (I like to pick apart a rotisserie chicken, but you can also poach your choice of chicken parts and then shred or cube)
4-6 cups of chicken stock
Kale (I use bagged kale, just be sure to pick out the thick ribs and stems)
1/2 bag Egg noodles (whatever width you prefer)
Sauté the garlic, onions, carrots & celery in oil of choice until soft. Season with salt and pepper.
Pour in broth & chicken pieces. Bring to a simmer.
Once noodles are soft, add the kale to the soup. The kale will wilt pretty quickly so add as much as you'd like in batches.
Cook for 5-10 minutes or until desired Kale wilt:)
Season with salt and pepper, as desired. Serve and top with Parmesan cheese if desired.
I like to make a large pot of this and make individual serving sized portions in sandwich sized freezer bags. Just pour, seal and freeze. If you do plan on freezing a portion, cook noodles separately. Otherwise they may get too mushy from freezing.
Contributed by the Fabulous Doula Sara Sandstrom. Sara can be contacted at email@example.com