Chicken Vegetable Soup with Kale

Lunch
recipe

Chicken vegetable soup with kale

Chicken Vegetable Soup with Kale

This delicious soup is the perfect way to use leftover rice and vegetables.

Ingredients: 

½ cup peeled and chopped onion
¾ cup chopped carrot
2 teaspoons vegetable oil
1 teaspoon ground thyme
2 cloves peeled and finely diced garlic
3 cups canned low-sodium chicken broth
¾ cup tomatoes, diced
1 cup cubed, cooked, skinless chicken
1 cup cooked brown rice, cooked
2 cups chopped kale

Directions: 

  1. Wash hands with warm water and soap. 
  2. Wash fresh vegetables before preparing.
  3. Heat oil in a large pan over medium heat. 
  4. Add onion and carrot to pan. Cook until vegetables are tender, about 5-8 minutes.
  5. Stir in thyme and garlic. Cook for one minute.
  6. Add broth, tomatoes, cooked rice, chicken and kale.
  7. Simmer for 5-10 minutes before serving.

Servings: 

3 (2½ cups each)

Prep and cook time: 

45 minutes

Nutritional Information: 

Calories, 264; Carbohydrate, 27 gm; Protein, 22 gm; Total Fat, 9 gm; Saturated Fat, 2 gm; Trans Fat, 0 gm; Cholesterol, 39 mg; Fiber, 4 gm; Total Sugars, 3 gm; Sodium, 126 mg; Calcium, 114 mg; Folate, 32.5 mcg; Iron, 2.6 mg; Calories from Fat, 30%.

Recipe credit: 

Photo Credit: Rick Gayle Studio. Image and recipe provided by: Arizona Nutrition Network.