Kale & Chicken Noodle Soup

This hearty soup is great for cold winter days, or sick days. Recipe makes a lot, so expect left overs if there's only 2 or 3 of you.

• 1 gallon Water
• 3 lg Chicken Breasts
• 2 cups Celery, chopped
• 1 cup Carrots, Chopped
• 1 Yellow Onion, Chopped
• 3 cloves Garlic, Minced
• 1 tsp Ground Pepper
• 1 tsp Sea Salt
• ½ tsp Sage
• ½ tsp thyme
• ½ tsp rosemary
• 3 bay leaves
• ¼ tsp basil
• ¼ tsp oregano
• 8 oz Whole wheat spaghetti, broken
• 1 bunch Kale, Chopped 

In large soup pot, Boil Water, Salt and Chicken for 20 minutes on high heat.
Add seasonings, Celery, Onions, Carrots and Garlic. Bring to boil for 15 minutes.
Add pasta, boil another 10 minutes.
Turn off stove. Add chopped Kale.
Remove chicken from pot, shred. Return to pot and stir.