1. With a small, sharp knife, cut chicken thighs along the bone, removing as much thigh meat as possible. Reserve bones. Cut thigh and breast meat into 1-inch pieces. Sprinkle with salt and pepper.
2. Heat 1 teaspoon oil in a small Dutch oven. Cook thigh meat until golden brown on all sides. Transfer to a bowl with a slotted spoon. Add remaining oil. Cook chicken breast until golden brown on all sides; transfer to another bowl.
3. Add mushrooms to Dutch oven and cook 5 minutes. Add to chicken breast. Add onion, carrots, garlic, ginger and bay leaf to Dutch oven; cook 3 to 5 minutes, until vegetables soften. Stir in chicken broth, reserved thigh meat and bones. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
4. Remove garlic cloves, mash and return to broth. Add pasta, chicken breast, mushrooms and kale. Cover and simmer 5 to 8 minutes, until chicken is cooked through. Discard bones. Makes 4 servings.