Ingredients
Scale
- 4 large carrots, peeled and sliced into ¼ inch thick rounds
- 1 large onion, diced
- 2 tablespoons olive oil
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 32 ounces low sodium chicken stock
- 16 ounces water
- 6 ounces pasta, I used farfalle
- 2 cups shredded cooked chicken
- ½ bunch kale, torn into pieces
Instructions
- Heat a medium stockpot over medium heat. Add the olive oil, followed by the carrots and onions. Sauté for about five minutes, stirring frequently until beginning to brown. Add the pepper and salt. Stir to combine. Add the stock and water, and bring the pot to a boil.
- One the mixture is boiling, add the pasta. Cook for about 8 minutes. Add the chicken and kale and cook for 5-7 more minutes, until the pasta is cooked.
- Serve immediately. Soup may also be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30 second increments, stirring in between, until piping hot.
- Prep Time: 20 minutes
- Cook Time: 20 minutes