From Gwyneth Paltrow’s new CookBook: “It’s All Good”.
1 whole organic chicken
1 stalk celery, roughly chopped
1 leek, thoroughly washed & roughly chopped (all the way out to the dark green parts)
1 carrot, roughly chopped
1 yellow onion, quartered
1 bay leaf
several sprigs fresh thyme
1/2 t cracked black pepper
2 t coarse sea salt
1 bunch kale, leaves stripped off stems, torn into bite-sized pieces
2 carrots, diced
more ground black pepper, to taste
1. Combine chicken, celery, leek, roughly chopped carrot, onion, bay leaf, thyme, pepper & salt in a large soup pot & cover with water (approx. 10 cups).
2. Bring soup to a boil over high heat, then lower the heat & simmer for 2 hours.
3. Pull the chicken out onto a plate. Pull the white meat off the chicken & roughly dice it. (Reserve the dark meat for another use.)
4. Strain the stock into a clean soup pot & discard the vegetables.
5. Add chicken, diced carrots & kale to the soup. Simmer for 20-30 minutes. Seasoning to taste with more pepper (and/or salt) as needed.
* I added a few cups of boxed chicken stock at the end, because enough of mine had boiled down, I felt the kale didn’t have enough broth on it to cook it right. That worked out fine.
*I also made this early in the day, then stopped after I added the chicken back in & put in the diced carrots. I just let it sit there until It was about supper time & then added the kale & simmered it the rest of the time. So it was done when I needed it done. 🙂