Chicken Noodle Soup With Kale & Squash

• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 whole Yellow Onion, Chopped
• 1 whole Shallot, Chopped
• 2 stalks Celery, Sliced
• 4 cloves Garlic, Minced
• 6 cloves Garlic (the Mini Ones From The Center Of The Head), Peeled And Left Whole
• 1/2 cups Parsley, Finely Chopped
• 1/4 cups Thyme Leaves, Chopped
• 1 head Kale, Chopped (Approximately 10 Cups)
• 1 pinch Salt And Pepper
• 1-1/2 Tablespoon Lemon Juice (about Half A Lemon)
• 1-1/2 quart Chicken Stock
• 1 quart Vegetable Stock
• 1 whole Bay Leaf
• 5 cups Cooked And Shredded Chicken
• 5 cups Acorn Squash (about 2 Small Squash), Peeled, Seeded And Cut In 1-1 1/2 " Cubes
• 8 ounces, weight Wide Egg Noodles

1. In a large pot set over medium heat, saute onion, shallot, celery, garlic, parsley and thyme in the butter and olive oil for a minute or two. Add the kale in batches so that it has room to wilt and fit into the pot, tossing it with the salt, pepper and lemon juice as you go. (I squeeze a wedge per each batch added to the pot.) Saute only until the kale has been coated in the flavors.
2. Add the chicken stock, vegetable stock and bay leaf and bring to a boil. Lower heat to a simmer and simmer covered for 20 minutes, stirring occasionally. Add the chicken and squash. Simmer for 5 more minutes.
3. Add the noodles and cook, uncovered, until al dente and the squash is tender (about 8-10 minutes). Season to taste with salt and pepper.

olive oil, butter, yellow onion, shallot, stalks celery, garlic, garlic, parsley, ubc, head kale, salt, lemon juice, chicken, vegetable, bay leaf, chicken, acorn, egg noodles

Taken from tastykitchen.com/recipes/soups/chicken-noodle-soup-with-kale-squash/ (may not work)