Chicken and Brown Rice Soup

By nnlester

Ingredients

• 8 cups low-sodium chicken broth, divided
• 1 medium onion, chopped
• 3 medium carrots, chopped
• 2 stalks celery, chopped
• 2 cups water
• 1 cup long-grain brown rice
• 1 small chicken breast, cut into 1/2-inch cubes
• 1 bay leaf
• 1 bunch kale or collard greens, thick stems removed and leaves thinly sliced

Details

Servings 8
Adapted from wholefoodsmarket.com

Preparation

Step 1

Method: In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally. Add remaining 7 1/2 cups broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until rice is tender and chicken is cooked through. Remove bay leaf and stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.