Courtesy of Candice Kumai
MAKES: 6 SERVINGS
READY IN: 50 MINUTES
What you’ll need:
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely diced
- 2 carrots, peeled, halved and thinly sliced into half-moons
- 1 leek, white and light green parts only, halved lengthwise, rinsed, and thinly sliced into half-moons
- 2 garlic cloves, thinly sliced
- 2 sprigs fresh thyme
- 8 cups low-sodium chicken or vegetable broth (make your own broth at home!)
- 1⁄2 teaspoon sea salt
- 2 cups uncooked egg noodles or pasta shells, or try barley or quinoa
- 1 cup thinly sliced lacinato kale leaves
- 1 cup leftover shredded rotisserie chicken
- Lime wedges or sriracha sauce, for serving (optional)
Directions:
1. In a large stockpot, warm the olive oil over medium heat. Add the onion and cook for 8 minutes until fragrant and beginning to soften. Reduce the heat to low and add the carrots, leeks, garlic, and thyme. Continue cooking, stirring occasionally, until the vegetables are tender and golden brown, 25 to 30 minutes.
2. Pour the broth over the sautéed vegetables and bring to a simmer. Add the pasta and cook for 6 to 8 minutes more until the pasta is cooked through.
3. Add the kale and the shredded chicken and cook until the kale has wilted and the chicken is warmed through. Remove the thyme sprigs.
4. Serve the soup hot and enjoy with a squeeze of lime or sriracha sauce.