Chicken Noodle Soup

Adapted from a recipe from Taste of Home

This is so good!  That's all I have to say.

1/4 cup butter
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
3/4 cup coarsely-chopped fresh mushrooms
1 garlic clove, minced
1/4 cup all-purpose flour
1 1/2 teaspoon dried basil
1/2 teaspoon salt
2 cartons (32 ounce each) reduced-sodium chicken broth
1 package (12-ounces) home-style egg noodles
4 cups chopped fresh kale
3 cups shredded cooked chicken

In a Dutch oven, heat the butter over medium heat.  Add onion, celery, carrots, and mushrooms; cook and stir for 8-10 minutes or until vegetables are crisp-tender.  Add garlic; cook 1 minute longer.

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

Return to a boil; add noodles.  Reduce heat; simmer, covered, 15 minutes.  Stir in kale and chicken; cook, covered, about 6-8 minutes longer or until the kale and noodles are tender.  If soup is thicker than you'd like, stir in additional broth.

Freezer option:  Freeze the 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.