Chicken Rice And Kale Soup
Equipment
- Large soup pot
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon for stirring
- Ladle for serving
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup of long-grain white rice
- 4 cups of kale chopped
- 1 large onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 8 cups of chicken broth preferably homemade
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Juice of 1 lemon optional
Instructions
Step 1: Prepare The Chicken
- I like to start by cutting the chicken into bite-sized cubes. Season them with salt and pepper to ensure every bite is flavorful.
Step 2: Sauté The Aromatics
- In a large soup pot, heat the olive oil over medium heat. Once it’s hot, I add the diced onions and minced garlic, stirring frequently until they become soft and translucent. This usually takes about 5 minutes.
Step 3: Cook The Chicken
- Add the chicken to the pot, cooking until it’s no longer pink. This takes about 5-7 minutes. Stir occasionally to ensure even cooking.
Step 4: Add Rice And Spices
- Now, I add the rice to the pot along with thyme, paprika, and any additional salt and pepper. Stir everything together for about 2 minutes to toast the rice and release the aromas of the spices.
Step 5: Pour In The Broth
- Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for 20 minutes or until the rice is tender.
Step 6: Stir In Kale
- Once the rice is cooked, I add the chopped kale to the pot. Stir it in and cook for an additional 5 minutes until the kale is wilted but still vibrant green.
Step 7: Add Lemon Juice (Optional)
- For a bit of freshness, I like to squeeze in some lemon juice right before serving. It brightens up the soup beautifully.
Notes
Feel free to customize this recipe to suit your dietary needs. Whether you’re looking to add more veggies, swap the chicken for tofu, or make it gluten-free by using quinoa, the possibilities are endless.