Healthy Family Dinner: Chicken and Vegetable Noodle Soup | Family Kitchen

By Stina

Ingredients

• 6 chicken thighs
• 2 1/2 cups egg noodles
• 2 onions, chopped
• 5 carrots, washed, peeled, and sliced into half moons
• 5 celery stalks, washed, and sliced
• 1 cup porcini mushrooms, sliced
• 1/2 cup kale, washed and chopped
• 8 cloves garlic, smashed and minced
• 2 tablespoon olive oil
• 4 bay leaves
• 1 tablespoon, or more, salt
• 1 teaspoon pepper

Preparation

Step 1

Heat a large stockpot over medium-high heat. Add the olive oil, heat it briefly, and add the chicken thighs. Cook for 4 minutes, and then flip. Add the onions, carrots, celery, and garlic. Saute for another 4 minutes. Add 3 quarts of water, stir, and bring ingredients to a boil. Add the kale and mushrooms, check salt levels and add more if needed. Turn heat to medium-low and simmer for 20 minutes. Add the egg noodles and simmer until noodles are cooked, another 20 minutes. Before serving, check salt levels and add more if needed.