Serves 6 – 8
This is a quick cooking soup, which gets a hearty boost from kale. You can certainly add spinach as well.
2 tablespoons olive oil
1 tablespoon minced garlic
1 medium onion, diced
sea salt and pepper to taste
1 sprig thyme
7 cups chicken stock
1 ½ cups dry noodles like mini shells, or your choice (I like a rainbow pasta I get at the health food store)
1 bunch kale, tough stems removed, leaves sliced into thin ribbons
1 ½ cups shredded, cooked chicken
1 tablespoon low sodium soy sauce or to taste
juice of 1 lemon about 2 tablespoons, or more to taste
- Warm the olive oil in a large pot over medium heat. Add the garlic and onion and cook, stirring, until slightly softened and fragrant, about 4 minutes. Season with sea salt and pepper.
- Add the thyme sprig and 6 cups stock, and turn the heat up to high. When broth begins to boil, add the noodles and kale. Reduce heat to medium, and simmer for about 10 minutes, until the pasta is mostly cooked through but al dente.
- Stir in chicken and cook a few minutes more to warm through. If you prefer a looser soup, add the remaining 1 cup of stock and cook for another minute or so until simmering again.
- Add the soy sauce and lemon juice, season to taste, adding more salt, pepper or lemon juice if needed. Serve hot.