There’s nothing like a bowl of chicken noodle soup on a chilly February evening.  Last night I created a delicious gluten-free, dairy-free chicken n’ buckwheat noodle soup that warmed me up from the Manhattan chill. I tossed in some navy beans and my favorite dinosaur kale along with mushrooms and ginger for an exceptionally delectable soup.

Ingredients

• 2 boneless chicken breasts, cut into small pieces
• 4 ounces buckwheat noodles
• 6 cups water
• 1 tsp. dried oregano
• 1 tsp. dried cilantro
• 1/8 tsp. cinnamon
• 1/8 tsp. turmeric
• 1/8 tsp. garam masala
• 1 tsp. freshly grated ginger
• 1 cup navy beans
• 1 cup button mushrooms, sliced
• 3 cups dinosaur kale, chopped
• Dash of sea salt and pepper
• 1 tsp. oil
• Toppings: Organic corn tortilla chips, crushed; fresh basil, chopped; chili powder

Directions

• Cook chicken over medium heat until fully cooked and no longer pink. Remove from heat and set aside.
• Prepare and cook buckwheat noodles according to package.  Drain and set aside.
• In a large pot, combine water, dried herbs, spices and ginger.  Heat until water boils; add navy beans; cover and reduce to a simmer for 2 minutes.
• Add mushrooms, kale and sea salt; cook for another 2 minutes.
• Add buckwheat noodles, chicken and oil; mix well.
• Transfer to serving bowls. Top with organic corn chips, fresh basil and a sprinkle of chili powder.
• Enjoy!