FoodLink - Purdue Extension
Chicken Vegetable Soup with Kale

Chicken Vegetable Soup with Kale

This recipe is a great way to use up leftover cooked chicken and rice.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.


Prep
20 min		 Cook
20 min		 Total Time
40 min
Servings: 3

Ingredients

2 teaspoons vegetable oil
1/2 cup onion (chopped)
1/2 cup carrot (chopped)
1 teaspoon thyme (ground)
2 garlic clove (minced)
2 cups water or chicken broth
3/4 cup tomatoes (diced)
1 cup cooked chicken (skinned and cubed)
1/2 cup cooked brown (or white) rice
1 cup kale (chopped, about one large leaf)

Directions

  1. Cook and cut up chicken; cook rice.
  2. Heat oil in a medium sauce pan, then add onion and carrot. Saute until they are tender (5-8 minutes).
  3. Add thyme and garlic. Saute for one more minute.
  4. Add water or broth, tomatoes, cooked rice, chicken, and kale.
  5. Simmer for 5-10 minutes, and serve.