Add the bones and skin of the chicken to a large pot and cover with water. Cover, and bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.

Meanwhile, wrap the garlic in a small piece of tin foil and roast the garlic at 425F for 45 minutes until fragrant.

When the stock is done simmering, place a strainer over a large bowl and drain the stock. Return the soup pot to the burner over medium heat and add the olive oil, onion, carrot, and celery with a sprinkle of salt. Cook the veggies for 5-7 minutes until slightly tender, then zest the lemon directly over the pot. Cut the roasted garlic in half and squish the cloves into the pot, then add 6 cups of the chicken stock.

Cover the pot and return to a simmer. Allow the soup to simmer for 15 minutes, then add the kale and shredded reserved chicken to the pot. Squeeze in the juice from ½ of the lemon. Taste the soup, and add salt and pepper to your taste, or more lemon juice if you'd like. To increase the amount of soup, add extra broth if you'd like.

Let the kale and chicken heat through for 5 more minutes, then serve the soup. To serve, add a bit of the pasta to a bowl, and ladle the broth mixture over it. Serve with additional lemons, if desired.