Chicken & Rice Soup

Sometimes a cooler evening just calls for a giant pot of soup. Chicken Soup is a tried and true classic! Rather than noodles, I added brown rice to keep this soup truly gluten free. Brown or wild rice, you pick! Both lend wonderful texture and heftiness to the soup.

The soup is chockfull of carrots, celery and kale for lots of good flavor, great texture and a boost of nutrients! Fresh thyme, bay leaves and parsley flavor the stock beautifully!

Comfort food at its best.

Chicken & Rice Soup

Ingredients

· 2 tbsp olive oil

· 1 onion, diced fine

· 4 medium carrots, peeled and diced fine

· 2 stalks celery, diced fine

· 2 garlic cloves, minced

· 2 dried bay leaves

· 6-8 stems of fresh thyme, tied off with cooking twine

· ¼ tsp turmeric

· 1 tsp salt

· ½ tsp pepper

· 8 cups chicken stock

· 2 boneless, skinless chicken breasts

· 3 cups cooked brown or wild rice

· ¼ cup fresh parsley, chopped

· 3 heaping cups kale, shredded

· Liquid seasoning, such as Maggi

Heat olive oil in the bottom of a large dutch oven. Sautee the onions, carrots, celery and garlic over medium low heat until the onions are translucent. Add the bay leaves, thyme, turmeric, salt, pepper and chicken stock. Stir to combine.

Cover and bring to a simmer. Add the chicken breasts. Continue to simmer covered over low to medium low heat until the chicken is fall apart tender – about 30-40 minutes.

Remove the chicken from the pot. Dice or shred the chicken meat and return to the soup. Stir in the cooked rice and chopped parsley and simmer on low for another 10-15 minutes.

Before serving, stir in the kale. Allow the kale to wilt in the soup – about 3-5 minutes. Serve hot.

Serves 4 - 6

Notes

This soup keeps in the freezer very well!

GF Friendly

Gluten Free Friendly!