Verdict: Win

Super fast, super tasty. This was basically a hodge podge of whatever I had in the fridge (I think celery would be a nice addition too). I loved the slight heat from the cayenne. One thing I learned was to either slowly cook a whole chicken on low, or if using chicken breasts, to add them at the end so they aren't overcooked. Otherwise, you'll end up picking out the chicken pieces to salvage them like I did :(



Chicken Soup with Kale, Carrots, and Rice Noodles
Yield: Serves 6

INGREDIENTS
3 boneless, skinless chicken breasts, cubed
4 carrots, chopped
1 medium onions, diced
1 bunch kale, chopped or leaves broken off into bite-sized pieces
2 14.5 oz cans of chicken broth
4-5 cups water
1 tsp dried parsley
1 tsp dried sage
1 tsp garlic powder
1/2 tsp cayenne powder
1/2 tsp salt or to taste
1/2 tsp freshly ground pepper
pinch of dried red pepper flakes
rice noodles

DIRECTIONS
Place everything except the chicken and rice noodles in a large pot. Boil on medium-high with lid on until the carrots are almost cooked, about 20-25 minutes.

Remove lid and add rice noodles. Cook until soft.

In a separate pot of water, add the chicken and poach until tender. Remove chicken pieces and distribute into bowls. Ladle chicken soup and noodles into the bowls and serve hot.

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