Autumn Chicken Noodle Soup
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The Seasoned Mom · by Blair Lonergan★ 5.0 (1)

Autumn Chicken Noodle Soup

NUTRITION · PER SERVING50M COOK
CAL 8%·PRO 22%
CARBS 16G39% OF CAL
1G FIBER0G ADDED0G INTRINSIC12G OTHER2G TOTAL SUGAR
FAT 6G34% OF CAL
2G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A comforting chicken noodle soup with autumn vegetables like butternut squash and kale, herbaceous with rosemary and sage. Hearty enough for a full meal on a chilly evening.

mainamericansoupchickendairy free
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Nutrition & ingredients

Ingredients

serves 14
  • 1 tablespoon olive oil
  • 2 cups peeled and diced butternut squash
  • 1 large carrot, (peeled and diced)
  • 2 stalks celery, (diced)
  • 1 small onion, (diced)
  • 1 clove minced garlic ((about 1 teaspoon))
  • 1 tablespoon minced fresh rosemary ((or 1 teaspoon dried rosemary))
  • 1 tablespoon minced fresh sage ((or 1 teaspoon dried sage))
  • 2 teaspoons minced fresh thyme ((or ½ teaspoon dried thyme))
  • 1 bay leaf
  • 10 cups chicken broth, (plus extra broth or water to thin if necessary)
  • 3 cups cooked, shredded chicken ((such as the meat from a rotisserie chicken))
  • 8 ounces uncooked wide egg noodles ((or other pasta of choice))
  • 2 cups chopped kale, (ribs and stems removed)
  • 1 tablespoon apple cider vinegar
  • Kosher salt and ground black pepper, (to taste)
  • Optional garnish: toasted pumpkin seeds; additional chopped fresh herbs
PREP
20M
SODIUM
761MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.