With plenty of noodles, kale, sweet potatoes and chicken in every bite, this soup is satisfying and healing for your taste buds, your body and your soul. If you don’t have any stock on hand, a no-salt-added broth will work, too.
2 onions, chopped
2 ribs celery, chopped
2 carrots, chopped
2 sweet potatoes, (about 1-1/4 lb/565 g total), peeled and chopped
2 slices fresh ginger
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
6 bone-in chicken thighs, (about 2 lb/900 g total)
3-1/2 cups (875 mL) Easy Chicken Stock recipe
3 cups (750 mL) water
3 cups (750 mL) sliced stemmed kale
2 cups (500 mL) curly egg noodles
1/2 cup (125 mL) frozen peas
Easy Chicken Stock
2 lb (907 g) chicken bones, (3 carcasses with wings)
2 onions, coarsely chopped
3 ribs celery, coarsely chopped
3 carrots, coarsely chopped
10 parsley sprigs or parsley stems
2 bay leaves
1/2 tsp (2 mL) peppercorns
12 cups (2.8 L) cold water
In slow cooker, combine onions, celery, carrots, sweet potatoes, ginger, salt and pepper. Arrange chicken over vegetables. Pour in stock and water.
Cover and cook on low for 6 to 8 hours.
Transfer chicken to bowl. Stir kale, noodles and peas into soup. Cover and cook on high until noodles are tender, about 30 minutes.
Meanwhile, remove and discard skin, bones and fat from chicken. Shred or chop chicken and return to soup.
Easy Chicken Stock:
In slow cooker, combine chicken bones, onions, celery, carrots, parsley, bay leaves and peppercorns. Pour in water.
Cover and cook on low for 12 to 24 hours.
Strain through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Let cool for 30 minutes.
Refrigerate, uncovered, until fat hardens on surface, about 8 hours. Save fat for another use or discard. (Make-ahead: Refrigerate in airtight containers for up to 3 days or freeze for up to 2 months.)