This soup is a perfect nourishing lunch or hearty dinner with so much texture and taste.
Place the well-washed chicken in a large pot and cover with water.
Add the bay leaves, celery, onion, garlic, carrot and pumpkin and cook over a medium heat for 60 minutes.
Remove the chicken and bay leaves and allow to cool down enough to remove the meat from the bones and shred into small pieces, discarding the skin.
Add the pasta to the soup and cook for another 15 minutes, stirring well.
Taste and season with salt and pepper as needed.
Add the shredded chicken, kale and grated zucchini and cook just enough for the kale to wilt.
Serve with toasted chunks of bread and plenty of butter.
1 free-range uncooked chicken
2 Bay leaves
2 celery stalks diced
1 large pumpkin peeled and diced
1 Red Onion peeled and diced
2 Garlic Cloves peeled and crushed
1 Carrot peeled and diced
2 bunches Kale stalky ends removed and roughly chopped
2 zucchini grated
1 cup La Molisana stelline pasta or any other small grain pasta such as orzo or risoni