Chicken Vegetable Soup with Kale

Kale and carrots add lots of vitamin A to this hearty soup. It is a great recipe for using the beautiful kale from the farmers market.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $1.42/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Sugar
• Low-Carb

Tags

• healthy
• quick
• comfort food
• savory
• boil
• budget-friendly

Ingredients

• 2 teaspoon vegetable oil
• 0.5 cup onion (chopped)
• 0.5 cup carrots (chopped)
• 1 teaspoon thyme (dried)
• 2 clove garlic (minced)
• 2 cup water
• 0.75 cup tomatoes (diced)
• 1 cup chicken (cooked, skinned and cubed)
• 0.5 cup brown rice (cooked)
• 1 cup kale (chopped)

Instructions

1. Heat vegetable oil in a medium sauce pan.
2. Add onion and carrots. Sauté until vegetables are tender, about 5 to 8 minutes.
3. Add thyme and garlic. Sauté for one more minute.
4. Add water, tomatoes, chicken, cooked brown rice, and kale. Simmer for 5 to 10 minutes.

Nutrition (per serving)

• Calories: 175
• Protein: 15.9 g
• Carbohydrates: 15.5 g
• Fat: 5.3 g
• Fiber: 2.4 g
• Sodium: 54 mg
• Saturated Fat: 0.9 g
• Sugar: 3.2 g
• Cholesterol: 44 mg