Chicken Soup with Kale and Homemade Egg Noodles

Little Foodie and I visit our local farmers market often, even in the chilly fall months. At the weekend farmers market we picked up a HUGE bunch of kale (for only $1.50) and 3 turnips. Kale is a wonderful dark leafy green and it holds up well in soup. I used turnips in my recipe but you can omit them and use potatoes. I adapted this recipe from one found on allrecipes.com. Enjoy!

• For Egg Noodles
  
• 2 1/4 cups sifted all-purpose flour
• 1 teaspoon salt
• 3 tablespoons of butter
  
• 4 eggs
• 4 egg yolks
• For Soup:
  
• 1 bunch fresh parsley, chopped
• 1 bunch kale, torn into small pieces
• 3 Turnips peeled cut in chunks (or potatoes)
  
• 1 small onion sliced
• 4 sliced carrots
• 1-2 containers of veggie or chicken stock (as much as your crockpot will hold)
  
• 2 tablespoon Italian seasoning
• 2 tablespoon curry powder
• 4 tablespoons balsamic vinegar
• salt and cracked black pepper to taste

1. Place all SOUP ingredients into a crockpot and set on low. Soup should cook on low for 6-8 hours or on high for 4-6 hours.
   
2. In a large bowl, beat together butter, flour and salt to form a mealy mixture. Beat in eggs and egg yolks to form a stiff dough. Divide dough into thirds and roll each third out onto a floured surface to 1/8 inch (3 mm) thickness. Let rolled pieces of dough rest on racks for 20 minutes.
3. Slice the noodle dough into 1/2-inch (1.2 cm) widths. At the end of the soups cooking time drop noodles into the soup a few at a time. Cook until noodles are tender, 5 minutes.