Great soup - I love all of the homemade chicken soups from this issue. I make the chicken and stock like the recipe says (adding 1 1/2 tsp. salt to the water), and make the soup as written except I substitute baby spinach for the kale and cannellini beans for the chickpeas. I only add the spinach at the last minute, and I cook the pasta separately and add it individually to bowls. I also keep the chicken separate and add it to the bowls as we eat it, so the whole batch doesn't get overcooked.