Chicken Star Noodle Soup

Health Highlights

Ingredients

1 medium/large bird	Whole Chicken (1 whole free-range chicken, rinsed, giblets, wings, legs and skin discarded)
1 cup	Rice noodles, dry (star shaped (vermicelli or orzo))
3 leaves	Kale (big; leaves chopped into small, bite-sized pieces)
2 medium	Carrots (sliced)
1 cup slices	Red bell pepper (sliced)
1 dash	Salt
1/2 cup	Mint, fresh (Fresh; for serving, garnish)

Place the chicken in a large pot over medium heat with enough water to cover the chicken and allow it to slowly come to a boil.
Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the remaining skin and bones and hand-shred the meat.
Carefully strain the stock to remove any remaining solids.
In the same pot add the veggies and let them simmered in the broth for about 30 minutes.
Add the rice star noodles, shredded chicken, salt and let cook until done (normally 7 minutes).
Serve with mint leaves.

Calories 464

Calories from fat 236

Calories from saturated fat 65

Total Fat 26.2 g

Saturated Fat 7.3 g

Trans Fat 0

Polyunsaturated Fat 5.8 g

Monounsaturated Fat 10.4 g

Cholesterol 146 mg

Sodium 210 mg

Potassium 625 mg

Total Carbohydrate 10.5 g

Dietary Fiber 2.5 g

Sugars 9.6 g

Protein 48 g