Spicy Chicken Noodle Soup
Ingredients
-
2
tablespoons
olive oil
-
4
medium
carrots, diced
-
4
large
celery stalks, diced
-
2
tablespoons
minced garlic
-
½
medium
yellow onion, finely diced
-
1
4-oz. can
green chiles
-
1.5
lbs.
boneless, skinless chicken breast
-
8
cups
chicken broth
-
16
oz.
jar salsa verde
-
2
tablespoons
Jalapeño hot sauce
-
1
15-oz. can
white northern beans, drained and rinsed
-
4
cups
chopped kale, deboned
-
8
oz.
uncooked noodles
Instructions
- Heat olive oil in a large stockpot over medium/high heat.
- Add carrots, celery, garlic, yellow onion, and green chiles; sauté until onions are translucent.
- Place salsa verde, hot sauce, and raw chicken breast on top of the veggies and add chicken broth.
- Bring the soup to a rolling boil, then reduce heat to low and cover to simmer for 30 minutes.
- Prepare noodles in a separate pot until al dente, then strain and set aside.
- Remove the chicken from the soup, dice it, and return it to the pot.
- Add kale and white beans, mixing to submerge the kale, and simmer for an additional 5-10 minutes until kale is wilted.
- Add the cooked noodles to the soup right before serving.
Nutrition Facts (estimated)
Servings
8
Calories
321
Total fat
8g
Total carbohydrates
6g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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