Chicken and Rice Soup
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Serves 8-10
1 Tablespoon olive oil
1 small onion, minced
4 medium carrots, peeled and cut into 1/4 inch slices
3 stalks celery, washed and cut into 1/4 inch slices
10 cups chicken broth (or 8 cups for a chunkier soup)
2 teaspoons dried thyme
1 tablespoon fresh rosemary, minced
3/4 cup white rice
3 cups cooked chicken, shredded or cut into bite-sized pieces
3 cups kale, washed, stems removed, chopped into 1-inch pieces
salt and pepper
In a large dutch oven, heat olive oil over medium heat. Saute onion until softened, about 5 minutes. Add carrots and celery and season with salt and pepper. Saute another 3 minutes, stirring frequently.
Pour chicken broth, thyme and rosemary into dutch oven; stir to combine. Bring to a low boil, reduce heat to low and add rice.
Continue to cook, stirring occasionally until rice is cooked and just tender, about 20-30 minutes.
Add chicken and kale, stirring to combine. Salt and pepper to taste. Continue to lightly simmer until kale has turned bright green and slightly wilted, about 10 minutes. Serve.
Serves 8-10
1 Tablespoon olive oil
1 small onion, minced
4 medium carrots, peeled and cut into 1/4 inch slices
3 stalks celery, washed and cut into 1/4 inch slices
10 cups chicken broth (or 8 cups for a chunkier soup)
2 teaspoons dried thyme
1 tablespoon fresh rosemary, minced
3/4 cup white rice
3 cups cooked chicken, shredded or cut into bite-sized pieces
3 cups kale, washed, stems removed, chopped into 1-inch pieces
salt and pepper
In a large dutch oven, heat olive oil over medium heat. Saute onion until softened, about 5 minutes. Add carrots and celery and season with salt and pepper. Saute another 3 minutes, stirring frequently.
Pour chicken broth, thyme and rosemary into dutch oven; stir to combine. Bring to a low boil, reduce heat to low and add rice.
Continue to cook, stirring occasionally until rice is cooked and just tender, about 20-30 minutes.
Add chicken and kale, stirring to combine. Salt and pepper to taste. Continue to lightly simmer until kale has turned bright green and slightly wilted, about 10 minutes. Serve.