quick recipe #2 Chicken Noodle Soup with Kale and Lemon Chicken Thighs

quantities serve two generously

1. Gently warm 1 tbsp olive oil in a large saucepan.
2. Finely dice 1/4 onion, 1 stick celery, 1 small gold beet. Add to warm oil with a couple of pinches of dried chili flakes and a good twist of pepper and allow to soften.
3. Cut off excess fat and chop 4 organic chicken thighs into bite size pieces (chicken is so messed up only buy organic or unmedicated)
4. Add 1 litre of chicken stock to the softened vegetables (homemade is best but organic reduced sodium is good too) and bring to a gentle simmer to allow the beet to cook.
5. Zest 1 lemon and massage the zest into the chopped chicken thighs with 1 tsp sea salt & 1/2 tsp black pepper.
6. Warm 1/2 tbsp olive oil in a small frying pan. When warm add the chicken thighs.
7. Squeeze the juice from the zested lemon and add to the chicken. Simmer to reduce to a light glaze.
8. Tear up 3 large leaves of kale, discarding the main stems.
9. Grate 3 cloves of garlic, discarding the skins.
10. When beets have almost cooked add 2.5 large handfuls of fine German egg noodles (similar to broken angle hair pasta)
11. Add kale and garlic and cook for a couple of minutes.
12. Serve noodles and soup in large bowls topped with lemon chicken thighs.