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Chicken Vegetable Soup With Kale

By

This flavorful soup combines the succulent taste of chicken with
the heartiness and healthiness of kale and roasted vegetables
to form the perfect dinner for chilly October nights.

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Rate this recipe 4.6/5 (18 Votes)

Ingredients

  • 4 tsp. vegetable oil
  • 1 cup onion (chopped)
  • 1 cup carrot (chopped)
  • 2 tsp. ground thyme
  • 4 garlic cloves (minced)
  • 4 cups water or chicken broth
  • 1 1/2 cups tomatoes (diced)
  • 2 cups cooked skinless chicken (cubed)
  • 1 cup cooked brown or white rice
  • 2 cups kale (chopped)

Details

Adapted from freshtart.com

Preparation

Step 1

Heat oil in a medium saucepan. Add the onion and carrot,
sautéing until vegetables are tender, about 5 to 8 minutes. Add
garlic and thyme and sauté for an additional minute. Add water
or broth, tomatoes, cooked rice, chicken and kale. Simmer for 5
to 10 minutes.
Yield: 6 servings. Each serving provides 180 calories, 5g of fat,
1g of saturated fat, 40mg of cholesterol, 85mg of sodium and 3g
of fiber.

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