Chicken Noodle Soup with Baby Kale

It’s soup season, and there’s nothing better than having an enormous bowl of soup in the fridge. Take it to work for lunch, freeze some, make some yeast rolls and you’ve got dinner! (If baby kale isn’t available, you can substitute baby spinach.) 

• 6 chicken thighs
•  2 medium yellow onions
• 5 celery stalks
• 1 pound carrots
• 1/3 pound spaghetti, broken into 1″ pieces
• 4 cups baby kale
• salt and freshly ground pepper

1. Wash thighs and place in a large stock pot. Add 14 cups of water, 1 peeled onion, 1 celery stalk, and one peeled carrot. Bring to a boil, then turn down the heat to medium and simmer until stock has been reduced in half.
2. Meanwhile, chop remaining onion, slice celery stalks, peel and slice carrots, wash kale – set aside.
3. When stock is reduced, transfer chicken to a large platter, toss the vegetables, and strain stock. Return stock to the pot and add the onions, celery, and carrots – cook over medium heat until tender.
4. Bring a pot of water to a boil and cook spaghetti according to instructions. Remove chicken from bones, and toss the meat into the stock pot. When the pasta is al dente, drain and add to the pot, then toss in kale and stir. Salt and pepper to taste.