Ingredients
1/4 cup butter, cubed1 medium onion, chopped2 celery ribs, chopped2 medium carrots, chopped3/4 cup coarsely chopped fresh mushrooms1 garlic clove, minced1/4 cup all-purpose flour1-1/2 teaspoons dried basil1/2 teaspoon salt2 cartons (32 ounces each) reduced-sodium chicken broth1 package (12 ounces) frozen home-style egg noodles4 cups chopped fresh kale2 cups shredded cooked chicken
Preparation
In a Dutch oven, heat butter over medium heat. Add onion, celery, carrots and mushrooms; cook and stir 8-10 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Return to a boil; add noodles. Reduce heat; simmer, covered, 15 minutes. Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender.
