Chicken Noodle Soup with Kale & Squash

In a large pot set over medium heat, sauté 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.) Sauté only until the kale has been coated in the flavors.

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.

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.