- 1 medium onion
- 1 (4-5 pound) whole chicken
- 14 cups water
- 1 celery stalk
- 2 cups leafy greens, such as kale, spinach or chard
- 2 medium carrots
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup whole wheat pasta
- Cutting board
- Large pot
- Measuring spoons
- Measuring cups
- Mixing spoon
- Sharp knife
- Vegetable peeler
- Peel and rinse onion. Cut into quarters.
- In a large pot, cover onion and chicken with water. Bring to a boil. Reduce heat and simmer for 40 minutes.
- Lift chicken from pot and set aside to cool. In a colander, strain broth. Refrigerate broth until ready to make soup. Discard onions, as they will be too overcooked to eat.
- When chicken is cool, pull meat from the bones. Shred or chop it, discarding any skin or bone. Refrigerate until ready to add to soup.
- Rinse celery and leafy greens. Remove any tough stems from greens. Tear leaves into bite-sized pieces.
- Rinse and peel carrots. Dice carrots and celery.
- In a large pot, add carrots, celery, greens, salt, pepper, and strained broth. Bring to a boil over high heat. Reduce heat and simmer for 15-20 minutes.
- Add pasta. Keep simmering until pasta is tender, about 8 minutes.
- Add cooked chicken. Simmer 1-2 minutes more.
- Use 1 cup of any pre-cooked whole grains you like. Try barley, quinoa, or brown rice. If you do this, skip step 8. Add grains with chicken in step 9.
- Rinse and thinly slice root veggies such as turnips and parsnips. Add to broth along with carrots, celery and leafy greens.
- To decrease fat, remove most of chicken skin while it is still raw. Or, skim fat from top of broth.
- Spinach is a fast-cooking leafy green. Wait and add during the last 5 minutes of cooking time, so it does not overcook.Serves 8, 1½ cups per serving.