Serves 3
175 cal · 33 min
Chicken Vegetable Soup with Kale
Recipe GLPR3d425e122f5e9d
A wholesome, nourishing soup featuring tender chicken, hearty brown rice, and nutritious kale in a savory broth with sautéed aromatics and fresh tomatoes. Light yet satisfying, this one-pot meal comes together quickly and is perfect for a healthy lunch or dinner.
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Ingredients
2 teaspoons vegetable oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1 teaspoon dried thyme
2 garlic cloves, minced
2 cups water or low-sodium chicken broth
3/4 cup diced tomatoes
1 cup cooked chicken, skinned and cubed
1/2 cup cooked brown rice
1 cup chopped kale
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat the vegetable oil in a medium saucepan over medium heat until shimmering.
Add the chopped onion and carrots to the pan and stir to coat with oil.
Sauté the vegetables for 5 to 8 minutes, stirring occasionally, until they are softened and the onion becomes translucent.
Sprinkle in the dried thyme and add the minced garlic, stirring constantly.
Continue cooking for approximately one minute, until fragrant.
Pour in the water or broth, then add the diced tomatoes, cooked chicken, cooked brown rice, and chopped kale. Stir well to combine all ingredients.
Bring the soup to a simmer over medium-high heat, then reduce heat to medium-low and simmer gently for 5 to 10 minutes until the kale is tender and all flavors are well blended.
