Chicken Vegetable Soup with Kale



3 servings

2 teaspoons vegetable oil
1/2 cup onion (chopped)
1/2 cup carrot (chopped)
1 teaspoon thyme (ground)
2 garlic cloves (minced)
2 cups water (or chicken broth)
3/4 cups tomatoes (diced)
1 cup chicken, cooked, skinned and cubed
1/2 cup brown rice, cooked (or white rice)
1 cup kale (chopped, about one large leaf)



1. Heat oil in a medium sauce pan. Add onion and carrot. Sauté until vegetables are tender, about 5 to 8 minutes.

2. Add thyme and garlic. Sauté for 1 more minute.

3. Add water or broth, tomatoes, cooked rice, chicken and kale.

4. Simmer for 5 to 10 minutes.

Nutrition information:


SNAP-ed Recipe Finder