Ingredients
- 8 ounces dry pasta (whole wheat such as penne or shells)
- 6 ounce chicken breast (1 whole, on the bone, with skin)
- 1 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1 tablespoon olive oil
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 large red onion (chopped)
- 4 quarts water
- 10 ounces kale (trimmed, chopped, 1 bunch about 10 cups)
How to Make
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Step 1: Cook pasta according to the package instructions; drain and set aside.
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Step 2: Sprinkle chicken with salt and pepper.
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Step 3: Heat a large stockpot over medium-high heat.
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Step 4: Add the olive oil, then the chicken skin side down, followed by the carrots, celery and onion.
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Step 5: Cook 4-5 minutes, stirring often, until the vegetables soften and the skin begins to brown.
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Step 6: Add the water and cover.
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Step 7: 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.
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Step 8: Turn the heat off and let it rest for 10 - 25 minutes, or until the chicken is cooked through.
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Step 9: Remove the chicken and discard the skin.
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Step 10: Pull the meat from the bone and break into smaller pieces.
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Step 11: Return meat to pot.
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Step 12: 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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Step 13: Serve immediately.
We hope you enjoy this recipe!
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