From the Pantry Butler kitchen

Chicken Vegetable Soup with Kale

3 servings

Chicken Vegetable Soup with Kale

Kale and carrots add lots of vitamin A to this hearty soup. It is a great recipe for using the beautiful kale from the farmers market. USDA MyPlate Kitchen — Washington State University — The Washington Senior Farmers Market Nutrition Program — Puyallup Research and Extension Center (public domain), via myplate.food

Ingredients

  • 2 teaspoons vegetable oil — or cooking oil of choice
  • 1/2 cup onion, chopped
  • 1/2 cup carrots, chopped
  • 1 teaspoon thyme, dried
  • 2 garlic cloves, minced
  • 2 cups water — or low-sodium chicken broth
  • 3/4 cup tomatoes, diced
  • 1 cup chicken, cooked, skinned and cubed
  • 1/2 cup brown rice, cooked — or white rice
  • 1 cup kale, chopped — about one large leaf

Method

  1. Wash hands with soap and water.
  2. Heat oil in a medium sauce pan.
  3. Add onion and carrots.
  4. Sauté until vegetables are tender, about 5 to 8 minutes.
  5. Add thyme and garlic.
  6. Sauté for one more minute.
  7. Add water or broth, tomatoes, chicken, cooked rice, and kale.
  8. Simmer for 5 to 10 minutes.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table