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4.67 from 3 votes
Hearty Chicken Soup with Rice and Kale
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Author: Julia
  • 2 tablespoons grapeseed or olive oil
  • 1 large yellow onion chopped
  • 2 large carrots peeled and chopped
  • 5 cloves garlic minced
  • 1-1/4 cup brown rice uncooked
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt or to taste
  • 2 quarts + 2 cups low sodium chicken broth
  • 2 zucchini squash chopped
  • 2 large boneless skinless chicken breast chopped
  • 1 leaves head kale stems removed, roughly chopped
  1. Heat the oil in a large pot over medium high and sauté the onion until fragrant, about 3 minutes.
  2. Add carrot, garlic, and rice, oregano, basil, cumin and salt. Sauté, stirring occasionally for 8 minutes.
  3. Add the chicken broth and bring to a full boil. Reduce heat to a simmer, cover, and cook for 30 minutes.
  4. 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.
  5. Serve heaping bowls of soup with your favorite hot sauce.