Created by Luvcookn on January 1, 2017
Step 1: Cook pasta according to the package instructions; drain and set aside.
Step 2: Sprinkle chicken with salt and pepper.
Step 3: Heat a large stockpot over medium-high heat.
Step 4: Add the olive oil, then the chicken skin side down, followed by the carrots, celery and onion.
Step 5: Cook 4-5 minutes, stirring often, until the vegetables soften and the skin begins to brown.
Step 6: Add the water and cover.
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.
Step 8: Turn the heat off and let it rest for 10 - 25 minutes, or until the chicken is cooked through.
Step 9: Remove the chicken and discard the skin.
Step 10: Pull the meat from the bone and break into smaller pieces.
Step 11: Return meat to pot.
Step 12: Add the pasta and the kale and warm over low heat for 1 -2 minutes, stirring ocassionally until the kale is softened.
Step 13: Serve immediately.