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Another gluten free soup! The weather calls for it, I think. This soup has some heat to it: in temperature and spice. Let’s get into the ingredients you’ll need. Just for visual reference, here is a picture of the stock, noodles, and chili garlic sauce. So much easier to find in the store if you know what they look like!

Ingredients:

1 box Wegman’s Thai Culinary Stock

4 oz. “Oriental Style Noodles”

1 large yellow onion

1 red pepper

2 tbsp. canola oil

2 tbsp. chili garlic sauce

6 cups of washed & chopped kale

1 large leftover chicken breast (cooked)

Salt & Pepper to taste

Directions:

Put two tablespoons of oil (I used canola) into a dutch oven or soup pot on medium heat. Chop up the onion and red pepper and drop in the Dutch oven to simmer.

Once the onions are translucent drop in a “blap” of chili garlic sauce (turns out a “blap” is 2 tablespoons) and give the mixture a good stir until everything is coated in the pot.

Pour all 32 ounces of stock into the pot and bring to a rolling boil. Once boiling pour all six cups of kale into the broth. While stir for two minutes until the kale is a bright green color.

Reduce to low and let it simmer (keep stirring). Put in the chopped up chicken and stir it all together. Cover and let simmer 20 minutes.

Boil the noodles, should take about 6 minutes. Drain thoroughly and add them to the soup mixture in the dutch oven.

Stir thoroughly and you’re ready to enjoy!

Enjoy in good health! Talk to you soon ~ @MARY QVC