Chicken Noodle Soup ( recipe)

INGREDIENTS:

Yield: 6 servings (about 2-1/2 quarts).

• 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:

• In a Dutch oven, heat butter over medium heat. 
• Add onion, celery, carrots and mushrooms; 
• cook and stir 8-10 minutes or until vegetables are crisp-tender. 
• Add garlic; cook 1 minute longer.
• Stir in flour, basil and salt until blended; 
• gradually stir in broth. 
• Bring to a boil. 
• Reduce heat; simmer, covered, 10 minutes.
• Return to a boil; 
• add noodles. 
• Reduce heat; 
• simmer, covered, 15 minutes. 
• Stir in kale and chicken; 
• cook, covered, 6-8 minutes longer or until kale and noodles are tender. 
• Freeze option: 
• Freeze cooled soup in freezer containers. 
• To use, partially thaw in refrigerator overnight. 
• Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.