Sometimes there’s nothing more enticing than a wholesome, all-American classic. This chicken noodle soup made with simple ingredients will nourish you, body and soul. And thanks to the addition of kale, each serving offers a tremendous amount of beta-carotene and vitamin C, which will help keep you healthy and vibrant all winter long.
Reprinted with permission from the publisher, HarperCollins, from Fifty Shades of Kale by Drew Ramsey, M.D. and Jennifer Iserloh. Copyright 201
|8 ounces whole wheat pasta, such as penne or shells||2 stalks celery, thinly sliced|
|1 free-range organic chicken breast on the bone, with skin (about 6 ounces)||1 large red onion, chopped|
|1 1/2 teaspoons freshly ground black pepper||4 quarts water|
|1 tablespoon olive oil||1 10-ounce bunch kale, trimmed and chopped (about 10 cups)|
|2 medium carrots, thinly sliced|
Cook the pasta according to the package instructions. Drain and set aside.
Sprinkle the chicken with the 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 for 4 to 5 minutes, stirring often, until the vegetables soften and the chicken skin begins to brown.
Add the water and cover. Bring to a simmer, then reduce the heat to low and simmer for 10 to 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 20 to 25 minutes, 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 the pot. Add the pasta and the kale and warm over low heat for 1 to 2 minutes, stirring occasionally, until the kale is softened. Serve immediately.
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