2 cups kale torn into 1-inch pieces (about 6 leaves)
Kosher salt and freshly ground black pepper
Combine the chicken stock (reserve the meat for later),
carrots, celery, onion, and rice, if using (not the noodles),
in a Dutch oven and bring to a boil over high heat.
Reduce to a simmer and cook until the vegetables are
almost tender, about 15 minutes.
- Add the greens and noodles, if using, and cook until all
the vegetables and the rice (or noodles) are tender, about
5 minutes longer. Stir in the parsley and chicken meat
and warm through. Season to taste with salt and pepper
and serve.