1 large leftover chicken breast, cooked and chopped
Salt & pepper, to taste
Put 2 tablespoons of oil into a Dutch oven or soup pot over medium heat. Chop up the onion and red pepper and drop them in the pot to simmer. Once the onions are translucent, drop in 2 tablespoons of chili-garlic sauce and give the mixture a good stir until everything is coated. Pour all of the stock into the pot and bring the mixture to a rolling boil. Add all 6 cups of kale into the broth. Stir for two minutes until the kale is a bright green color.
Reduce the heat to low and let the soup simmer, but keep stirring. Add the chopped chicken and stir it all together. Cover and let the soup simmer for 20 minutes. Meanwhile, boil the noodles (it should take about 6 minutes) in a separate pot. Drain thoroughly and add them to the soup mixture. Stir thoroughly and you're ready to enjoy!
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