Homey Chicken Noodle Soup

So, fall has come early to the Chicagoland area...it was 52 degrees yesterday.  Oh, yeah and rainy too.. fun times.  I honestly thing the ONLY good thing about cooler weather is soup!!!  This is going to be on my table very soon!  I found in the October/November 2014 issue of Simple and Delicious.  Stay tuned for photos.

1/4 C. butter
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
3/4 C. coarsely chopped fresh mushrooms
1 garlic clove, minced
1/4 C. all purpose flour
1 1/2 tsp. dried basil
1/2 tsp. salt
2 32oz. cartons reduced sodium chicken broth
1 12oz. pkg. frozen homestyle egg noodles
4 C. chopped kale
2 C. shedded cooked chicken

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.

Stir in flour, basil, and salt until blended; gradually stir in broth.  Bring to a boil.; add egg noodles.  Reduce heat, simmer, covered, 5 minutes.  Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender.