FoodLink - Purdue Extension

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.

20 min
20 min
Total Time
40 min
Servings: 3


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)


  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.