Makes 4 servings:
1tbs olive oil
1/2 cup yellow onion
3 Cups Chicken Broth
2 Cups Water
1 Bay Leaf
1tsp fresh minced garlic
1/2 tsp dried thyme
1/2 tsp sea salt
1 1/2 Cups chopped carrots
1 C chopped celery
1 C chopped Kale
4oz Egg Noodles
1 Tbs butter
2Tbs kodiak caked mix
1/4 C lite coconut milk
11 oz rotisserie chicken
1/2 lemon
2 Tbs chopped parsley
1. Add olive oil and diced onion to large pot over medium heat. Saute for about three minutes or fragrant and tender. Add chicken broth and water. Add the bay leaf, minced garlic, thyme and sea salt. Bring to boil and let simmer 20 min
2. Add in carrots, celery and kale. Cook about 5 min and add dry egg noodles. Cook the noodles al dente to package instructions
3. While noodles cook, add butter to low heat in a pan. Add Kodiak cakes to melted butter, add 1 cup of broth from soup to the pan and whisk in the coconut milk. Bring to a boil, stirring constantly. Remove from heat and add ot the pot of soup once the noodles are done.
4. Add shredded chicken and simmer until warm. Add fresh lemon juice and parsley.
