Chicken & vegtable noodle soup

1-2 lbs. Boneless skinless chicken breasts, cut into bitesize pieces
3 containers of organic chicken broth (HEB brand- personal preference)
bag of carrots (already peeled -the kind kids snack on)
bunch of asparagus - chopped into bite size pieces
4 stems of kale - cut off stem & chopped
handful of cilantro (chopped) (read that cilantro is good for metal detox)
small onion (optional) chopped
2 bay leaves
sea salt/garlic powder/ pepper
your favorite G/F linguine pasta (broken into smaller pieces before dropping into water)
olive oil

In a stock pot or dutch oven, add olive oil,  med. heat, add chicken pieces - s/g/p. sear chicken, do not cook all the way through. add chicken broth to pot. add carrots, kale, onion, & bay leaves. Bring to boil & turn down to low heat. Cook 1 &1/2 hrs on low, then add cilantro & asparagus, cook another 30 mins on low. During last 30 mins, boil water for noodles. add 1 tbsp. olive oil to water before dropping in noodles (this helps G/F pasta from sticking) cook noodles per directions, drain & rinsing is key for G/F pasta.
*do not cook noodles & soup together (g/f noodles need to be rinsed)
I keep them separate until ready to serve.
COME EAT!

This was something quick & easy to make while we were all sick. (just throw it in the pot & forget about it for awhile)