Hearty Chicken Soup with Rice and Kale
Hearty Chicken Soup with Rice and Kale is the perfect belly-pleasing meal whether you're under the weather or just craving soup!
Servings: 4 to 6 Servings
Calories: 452kcal
Equipment
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 large yellow onion chopped
- 2 large carrots peeled and chopped
- 5 cloves garlic minced
- 2/3 cup brown rice uncooked
- 2 teaspoons dried oregano
- 1 teaspoon dried basil or dried parsley
- 1 teaspoon kosher salt or to taste
- 8 cups low-sodium chicken broth
- 2 medium-sized zucchini squash chopped
- 2 large boneless skinless chicken breast chopped
- 1 large head kale stems removed, roughly chopped
Instructions
- Heat the oil in a large pot over medium high and sauté the onion until fragrant, about 3 minutes.
- Add the chopped carrots, garlic, brown rice, oregano, basil, and salt. Sauté, stirring occasionally for 8 minutes.
- Add the chicken broth and bring to a full boil. Reduce heat to a simmer, cover, and cook for 30 minutes.
- Add the zucchini, chicken, and chopped kale leaves and cover the pot again. It will be very full, but the kale will cook down. Continue cooking until chicken and veggies are cooked through, about 10 minutes.
- Serve heaping bowls of soup with your favorite hot sauce.
Video
Nutrition
Serving: 1Serving (of 4) | Calories: 452kcal | Carbohydrates: 42g | Protein: 41g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 562mg | Fiber: 5g | Sugar: 6g