January 01, 2017
Comfort Food, Soups/Stews, Poultry,
Chicken, Vegetables, Carrot, Kale, Fall/Autumn, Winter, Stove Top, Diabetic, Low Fat, Non-Dairy, Make it from scratch, Bone-in Pieces, Spring, Kosher Meat more
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""Kale delivers a huge dose of Vitamin K (with more that 600% of your daily allowance per serving) and plays a starring role in supporting brain and bone health. It has more vitamin C than an orange, more pro-vitamin A than any other leafy green and has more calcium than 1 cup milk." Plus it is packed with phytonutrients. Many many health benefits at the cellular level. The quote is from the book Fifty Shade of Kale by Drew Ramsey MD & Jennifer Iserloh.
I am sure this soup can be made in the crockpot."
Cook pasta according to the package instructions; drain and set aside.
Sprinkle chicken with salt and pepper.
Heat a large stockpot over medium-high heat.
Add the olive oil, then the chicken skin side down, followed by the carrots, celery and onion.
Cook 4-5 minutes, stirring often, until the vegetables soften and the skin begins to brown.
Add the water and cover.
Bring to a simmer, then reduce heat to low and simmer for 10 - 15 minutes, skimming the top of the broth with a spoon as any foam or fat gathers.
Turn the heat off and let it rest for 10 - 25 minutes, or until the chicken is cooked through.
Remove the chicken and discard the skin.
Pull the meat from the bone and break into smaller pieces.
Return meat to pot.
Add the pasta and the kale and warm over low heat for 1 -2 minutes, stirring ocassionally until the kale is softened.
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Delicious soup! I changed the recipe a little by using cooked chicken, adding it at the end with the pasta and kale. I also used 1 quart of chicken broth and 2 quarts of water. Delicious soup that is also very filling. Thanks for sharing!