Homey Chicken Noodle Soup

1. 1

   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.

2. 2

   Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.

3. 3

   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.

4. 4

   Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

* Per serving · 4 servings · Values may vary.