Earthy Chicken Noodle Soup

I know it's still piping hot outside and no one wants soup, but I am Asian and HAVE to have my soup. And not just soup but spicy soup! Here is my recipe for Earthy Chicken Noodle soup:

• Chicken (breast if you want to go leaner, or you can use thigh for a little more flavor)
• TJ's bag of Organic brown rice and quinoa fusilli pasta

• TJ's bag of Kale

• Carrots
• Celery
• Salt and Pepper
• Thai Peppers

That last ingredient was the obvious heat =) If you don't like it then don't use it! As for how much of all of these ingredients, that really depends on you. I like to add half the bag of the pasta, about a pound of chicken, half the bag of kale and a couple cups of cut up carrots and celery. Some people prefer more broth; I prefer more of the substance, so bring it on!

First, boil the pasta in a separate pot until the pasta is al dente and rinse the pasta in cold water and put aside. Then cut up chicken into bite size pieces. Cut up carrots and celery. First put the carrots and celery into a pot of boiling water because they take a little longer to cook. Then after it boils for a couple minutes, add the chicken and kale. Add salt and pepper, just keep tasting the broth to see if you need more salt, but you probably need about one to two tablespoons depending on your taste. Let it boil for about 10 minutes covered. Then cut up a few pieces of Thai peppers and add it in along with your pasta and cover and boil for another 10 minutes. There! Now you have a super earthy chicken noodle that is jam packed with everything that does your body good! Hope you enjoy it!