Chicken Vegetable Soup with Kale


Chicken vegetable soup with kale

Chicken Vegetable Soup with Kale

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


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


  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.


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.