Chicken and Rice Soup
- 8 cups chicken broth or homemade chicken stock
- 1 cup water
- 1 cup long-grain white (or brown) rice
- 1 bunch kale, stems removed, chopped
- 2 chicken breast halves, fat trimmed and skin removed
- 2 whole chicken legs (and thighs), fat trimmed and skin removed
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 large white or yellow onion, diced
- 2 tablespoons extra-virgin olive oil
- 1 bay leaf
- 1 stick rosemary
- kosher salt and freshly ground pepper, to taste
Season chicken with salt and pepper and set aside.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven and saute carrots, onion and celery until softened. About 10 minutes.
Pour chicken stock and water pot and add chicken, rice, carrots, celery, onion, garlic, bay leaf and rosemary.
Season with salt and pepper and bring mixture to a boil.
Reduce heat to a simmer, cover and cook for 30-40 minutes, or until chicken is cooked through and rice is tender.
Using tongs, remove bay leaf and chicken to a platter and let cool 5 minutes. Add in chopped kale.
Cut chicken off the bone and into small pieces or use two forks to shred. Discard bones.
Return chicken to pot and cook for another 5-10 minutes, or until kale is wilted.
Ladle soup into bowls and serve immediately.
Recipe adapted from Whole Foods Market