Chicken And Brown Rice Soup

Name: Chicken And Brown Rice Soup
Ingredients: 8 cup low-sodium chicken broth, divided; 1 medium onion, chopped; 3 medium carrots, chopped; 2 stalks celery, chopped; 2 cup water; 1 cup long-grain brown rice; 1 small chicken breast, cut into 1/2-inch cubes; 1 bay leaf; 1 bunch kale or collard greens, thick stems removed and leaves thinly sliced

Whole Foods Market|Dec. 6, 2013 11:29 am EST

3.9 (8 ratings)

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To make a vegetarian version, use low-sodium vegetable broth and substitute quartered button mushrooms or cubed firm tofu for the chicken.Click here to see 101 Ways to Cook Chicken

Servings

8

Ingredients

8 cup low-sodium chicken broth, divided
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 cup water
1 cup long-grain brown rice
1 small chicken breast, cut into 1/2-inch cubes
1 bay leaf
1 bunch kale or collard greens, thick stems removed and leaves thinly sliced

Directions

In a large pot over medium-high heat, bring 1/2 cup of the broth to a simmer. Add the onion, carrots, and celery and cook about 8 minutes, or until onion is translucent, stirring occasionally.
Add the remaining broth, along with the water, rice, chicken, and bay leaf. Bring to a boil. Reduce the heat to a simmer, cover, and cook about 35 minutes or until rice is tender and chicken is cooked through.
Remove the bay leaf and stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.