Chicken and Kale Soup

My favorite guru through the Celiac/Gluten Free realm is Gwyneth Paltrow. Her book It's All Good is beautiful...her opening anecdote truly mirrored my own, so I immediately felt like I was no longer alone. Her recipes just beckon you to eat cleaner, and they are delicious. She refers to her chicken and kale soup as "Jewish penicillan..." and we have modified it to be  a staple in our house. Trust me...you won't miss the noodles in this comforting dish!!!!

The stock....

One whole roasting chicken, or one breast and two leg quarters
 (bone-in)
One onion, quartered
3-4 carrots, chopped
3-4 celery stalks, chopped (I also use the celery heart with the leaves..they have so much flavor)
2-3 garlic cloves, smashed
2 bay leaves
a nice bunch of fresh thyme
 a handful of peppercorns
some sea salt

Let this concoction simmer away for about 2-3 hours...I have even let it simmer for 6 or 7 hours.
Drain the stock.
Shred the chicken.
Add them back in an empty stock pot.

To the stock and chicken, add:
2-3 freshly peeled and chopped carrots
2 chopped  celery stalks
One bunch of kale, removed from the stem
salt and pepper to taste
Simmer for about 20-30 minutes.

We love to eat this with some clementines...something about that combination is just yummy!!!!