CHICKEN AND RICE SOUP Recipe

Ingredients

2 Tablespoons olive oil
3/4 cups diced yellow onion half of a large onion)
3/4 cups thinly sliced celery about 2 stalks
3/4 cups thinly sliced carrots 2 large
3 large cloves garlic diced or minced
8 cups chicken stock
1 teaspoon dried thyme or 1 tablespoon fresh
14.5 ounce can whole peeled tomatoes (drained and broken apart)
1 cup cooked chicken chunks
1 1/2 cups chopped kale leaves stems removed
2 cups cooked rice
chopped parsley to garnish
grated Parmesan cheese to garnish
sea salt and ground pepper to taste

Preparation

Step 1

Instructions
In a large pot or Dutch oven, heat oil over medium-high heat.
Add the onions, carrots, and celery and cook until softened, three to four minutes.
Add the garlic, stir and cook for one additional minute to heat.
Pour in the chicken stock and add the thyme. Stir to combine and heat for three or four minutes.
When the stock is hot, add the tomatoes, rice, and kale. Stir to combine and heat to desired temperature.
Season with sea salt and ground pepper to taste.

Serve garnished with chopped parsley and Parmesan cheese* {if desired}.
Notes