- 1 box Revival Einkorn Organic Fusilli
- 1 whole organic chicken
- 10 cups filtered water
- 1 can diced organic tomatoes (drained and rinsed)
- 1 large onion roughly chopped
- 3 large organic carrots roughly chopped
- 4 large organic carrots sliced 
- 1 small bunch organic kale leaves (stemmed and chopped)
- 3-5 organic garlic cloves smashed and sliced 

Chicken & stock: Heat a large pot or dutch oven on medium heat. Once hot add 1 tbsp of olive oil, onion and roughly chopped carrots. Sauté for 5-10 minutes. Generously season the chicken with salt and pepper. Add chicken and water to the pot and bring to a boil. Cook for 30 minutes covered until chicken is tender. Remove chicken and place in a bowl. Once cool, take all chicken meat off the bone and place in a separate bowl. Once cool, break up into bite size pieces. For a richer stock, place the bones back in your pot and cook broth for another hour or so.  Once finished strain and place in a large jar or pot.

Soup: Heat a large soup pot on medium heat and add 1 tbsp of olive oil. Once hot add the garlic, tomatoes and carrots. Sauté for 5 minutes and then stir in the thinly chopped kale. Cook for another minute or two and add the chicken stock and bring to a rolling boil. Add the shredded chicken and pasta and cook for 5 minutes. Turn down the heat to low and simmer until noodles, chicken and carrots are tender (about 10 minutes).

Serve in a large bowl and top with parmigiano reggiano, parsley salsa verde and grilled or toasted bread. Be sure to have more salsa verde on the table – it goes quick!