Make Your Own: Chicken Noodle Soup with Kale

After being out of town 15 of the last 22 days (Lanzarote to see my dad, Philly to see my friend and her new baby, up north for a friend’s wedding, and then an overnight school trip), it is soooo good to be home. And to be writing again on my blog :)

Luckily over these crazy past couple of weeks I have been able to keep healthy. Unfortunately, the flu is making it’s merry way through MN (and other places as well I’m sure!). On my way home from the school trip today, I called the bf to see how he was feeling (he too has been feeling under the weather) and what he wanted to do for dinner. And what better way to feel better then with some delicious homemade chicken noodle soup! So that’s what we made.

But not just any old chicken noodle soup. We added to it’s nutritional content by adding some kale and using spelt egg noodles instead of white ones. Yum yum.

Check it out now (the Funk Soul Brother). Sorry, I had to (for those of you who know that song!) :)

Chicken Noodle Soup

Prep time 15 minutes
Cook time 1 hour, 45 minutes
Total time 2 hours
Allergy Egg, Wheat
Meal type Lunch, Main Dish, Soup
Misc Freezable, Pre-preparable, Serve Hot
A delicious all-natural chicken noodle soup, made with kale and spelt noodles for extra nutrients!


  • 1 whole chicken (cut up into pieces)
  • 2 onions (chopped )
  • 4 carrots (chopped )
  • 4 celery stalks (chopped )
  • extra virgin olive oil
  • head of garlic (whole cloves)
  • 2 bay leaves
  • 8oz egg noodles
  • thyme
  • salt
  • freshly ground pepper
  • paprika
  • rosemary (4 sprigs )
  • 2 kale leaves (roughly chopped )


Note: Substitute wheat or spelt noodles for added protein and fiber.


Step 1
Season chicken with paprika, salt, pepper
Step 2
Coat large soup pot with oil, brown chicken
Step 3
When chicken has browned, add in half of the onion, carrots, celery, and garlic. Add in 1 bay leaf and half of rosemary.
Step 4
Add in water (about 2-3 quarts) so that everything is covered, and then let simmer on low for about 1.5 hours (or until chicken is fully cooked and falls apart easily). Skim out impurities (chicken fat) as you go along with a small strainer or spoon.
Step 5
Take out chicken with tongs and peel off skin. Shred chicken, removing bones as you go along.
Step 6
Strain stock into separate pot in order to separate out the vegetables (save if making soup right away). Store in airtight container in fridge for up to a week, or freeze to use at a later time.
Step 7
Heat up oil (enough to coat bottom) in large pot. Add in rest of carrots, celery, onions, and kale. Add in bay leaf. Sauté until vegetables are soft.
Step 8
Pour in chicken stock. Add rest of the rosemary and red pepper flakes, pepper, salt, and thyme to taste. Bring to boil.
Step 9
Add in noodles and cook until desired doneness.
Step 10
Fold in chicken and saved stock vegetables (if making right away).
Step 11
Serve and enjoy with your favorite bread or crackers!




  1. […] is similar to the chicken noodle recipe I have posted here, with a little bit of white pepper and […]

  2. […] blogged about a version of this soup before (check it out here), but this version is much quicker than the original by using store-bought broth and rotisserie […]

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