Chicken Vegetable Soup with Kale
This delicious soup is the perfect way to use leftover rice and vegetables.
Servings
3 (2½ cups each)
Prep and cook time
45 min.
Ingredients
- ½ cup peeled and chopped onion
- ¾ cup chopped carrot
- 2 teaspoons vegetable oil
- 1 teaspoon ground thyme
- 2 cloves peeled and finely diced garlic
- 3 cups canned low-sodium chicken broth
- ¾ cup tomatoes, diced
- 1 cup cubed, cooked, skinless chicken
- 1 cup cooked brown rice, cooked
- 2 cups chopped kale
Directions
- Wash hands with warm water and soap.
- Wash fresh vegetables before preparing.
- Heat oil in a large pan over medium heat.
- Add onion and carrot to pan. Cook until vegetables are tender, about 5-8 minutes.
- Stir in thyme and garlic. Cook for one minute.
- Add broth, tomatoes, cooked rice, chicken and kale.
- Simmer for 5-10 minutes before serving.
Nutritional information
Each serving provides: 264 Calories; Carbohydrate, 27 gm; Protein, 22 gm; Total Fat, 9 gm; Saturated Fat, 2 gm; Trans Fat, 0 gm; Cholesterol, 39 mg; Fiber, 4 gm; Total Sugars, 3 gm; Sodium, 126 mg; Calcium, 114 mg; Folate, 32.5 mcg; Iron, 2.6 mg; Calories from Fat, 30%.