Chicken noodle soup brings back memories of childhood. This revamped version takes the chill off with a healthy twist. It’s a favorite at my house, especially after working outside on a cool day.

Ingredients

• 1/4 cup butter, cubed
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 3/4 cup coarsely chopped fresh mushrooms
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1-1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 2 cartons (32 ounces each) reduced-sodium chicken broth
• 1 package (12 ounces) frozen home-style egg noodles
• 4 cups chopped fresh kale
• 2 cups shredded cooked chicken

Preparation

1. In a Dutch oven, heat butter over medium heat.
2. Add onion, celery, carrots and mushrooms; cook and stir 8-10 minutes or until vegetables are crisp-tender.
3. Add garlic; cook 1 minute longer.
4. Stir in flour, basil and salt until blended; gradually stir in broth.
5. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
6. Return to a boil; add noodles.
7. Reduce heat; simmer, covered, 15 minutes.
8. Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender.