1/2 stick of butter

1 sweet onion, diced

4 celery stalks, diced

4 carrots, peeled and diced

5 cloves garlic, minced

2 skinless, boneless chicken breasts

1 cup white wine

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

1/2 cup Italian parsley, chopped

1 cup of Lacinato kale, roughly chopped

2 chicken boullion cubes

3, 1 qt boxes of low sodium chicken broth

2 tablespoons Montreal Steak Seasoning (+ more as desired)

3 bay leaves

1/2 cup of parmesan cheese (or the rind of a block of parmesan, leave whole)

In a large soup pot, melt butter. Add the Mirepoix (onion, celery, carrot) blend and sauté until vegetables are soft. Add garlic. Stir to combine and season with 1 teaspoon Montreal Steak Seasoning. 

Add raw chicken breasts to the mix and pour over chicken broth and wine. Stir and add bay leaves, thyme, rosemary, and Italian parsley. Stir to combine and boil on low for approximately 15 minutes. When chicken breasts are cooked through, remove from pot and shred or dice into bite-sized pieces. Add back to the pot. 

Mix in the kale, pasta, and bouillon cubes. Continue to boil on low until kale is tender. Add cheese at the very end. 

At this point, taste the soup and add additional seasoning as needed. Serve hot with warm, buttery sourdough bread. Enjoy!