Tested till perfect Souper Chicken Noodle
Souper Chicken Noodle
Photography by Ryan Szulc/TC Media

Souper Chicken Noodle

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.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: November 2012

Recipe4 out of 5 based on 48 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 7 hours
  • Portion size 8


  • 2 2oniononions, chopped
  • 2 2ribs celery, chopped
  • 2 2carrotcarrots, chopped
  • 2 2sweet potatosweet potatoes, (about 1-1/4 lb/565 g total), peeled and chopped
  • 2 slices 2slicesfresh ginger
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 6 6bone-in chicken thighs, (about 2 lb/900 g total)
  • 3-1/2 cups 3-1/2cupsEasy Chicken Stock recipe
  • 3 cups 3cupswater
  • 3 cups 3cupssliced stemmed kale
  • 2 cups 2cupscurly egg noodles
  • 1/2 cup 1/2cupfrozen peas
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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.

Nutritional Information Per serving: about

cal 285 pro 17g total fat 12g sat. fat 4g
carb 26g dietary fibre 4g sugar 7g chol 61mg
sodium 391mg potassium 523mg

% RDI:

calcium 6 iron 15 vit A 156 vit C 45
folate 13
This recipe is featured on Natural cold and flu remedies and Cooking 101: Back to basics
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