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1
Preheat the oven to 425 F.
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2
Add the bones and skin from the chicken into a large pot and cover with water.
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3
Put the lid on and bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
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4
Set the chicken meat aside for now.
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5
Meanwhile, wrap the head of garlic in a small piece of tin foil and roast the garlic at 425 F for 45 minutes until fragrant.
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6
When the stock is done simmering, place a strainer over a large bowl and drain the stock.
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7
Discard the solids and set the stock aside.
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8
Return the soup pot to the burner over medium heat and add the olive oil, onion, carrot, and celery with a sprinkle of salt.
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9
Cook the veggies for 5-7 minutes until slightly tender, then zest the lemon directly over the pot.
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10
Cut the head of roasted garlic in half and squish the cloves into the pot, then add 6 cups of the chicken stock.
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11
Cover the pot and return to a simmer.
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12
Allow the soup to simmer for 15 minutes, then add the kale and shredded reserved chicken to the pot.
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13
Squeeze in the juice from 1/2 of the lemon.
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14
Taste the soup, and add salt and pepper to your taste, or more lemon juice if youd like.
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15
To increase the amount of soup, add extra broth if youd like.
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16
Let the kale and chicken heat through for 5 more minutes, then serve the soup.
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17
To serve, add a bit of the cooked and drained pasta to a bowl, and ladle the broth mixture over it.
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18
Serve with additional lemon wedges, if desired.
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19
Notes: Reserve any extra stock and use it for another meal!
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20
It can be kept in the fridge for up to a week or the freezer indefinitely.
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21
This recipe is gluten-free if you omit the pasta!
