This week’s recipe is an easy, healthy, hearty soup!
I know it’s June…but does anyone else eat soup practically year-round? It’s so convenient to make, and it’s easy to stretch it to make it last and get the most bang for your buck.
This soup is made with a base of garlic, carrot, and onion, which makes it versatile if you want to adapt it to your own personal taste preferences. I hope you enjoy!
Can I Use Brown or White Rice Instead of Wild Rice?
Yes! I have not tested this recipe using more common types of rice, but I am sure you can substitute it and it would work out fine. If you try it be sure to come back and leave a comment so we all can learn from your experience!
Can I Use Vegetable Broth Instead of Chicken Broth?
You sure can! It won’t change the flavor too much. I’d recommend using low sodium still if you can find it.
Chicken, Kale, and Wild Rice Soup
- Large stock pot
- Cutting board
- measuring cups and spoons
- 1 lb chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium white onion, finely chopped
- 2 medium carrots, diced
- 4 cups low-sodium chicken stock
- 1 cup wild rice
- 4 cups kale, roughly chopped
- salt and pepper, to taste
- Heat olive oil in a large stockpot. Add garlic and saute for 1-2 minutes or until fragrant.
- Add onion and carrots and cook until translucent and slightly softened, respectively.
- Add in rice, chicken broth, and chicken breasts and bring soup to a boil, covered. Add a few dashes of salt and pepper.
- Reduce heat to low and allow soup to simmer for 20-30 minutes until chicken is fully cooked and rice is tender.
- Remove chicken and allow it to cool before carefully shredding it with two forks. Return the chicken to the pot, and add chopped kale.
- Allow soup to cook on medium-low heat for 5 minutes until kale is tender.
- Remove pot from heat. Add more salt and pepper to taste.
- Serve immediately with warm bread or side of choice. Store in an airtight container for up to a week.