Easy Chicken Vegetable Soup With Kale And Thyme

2 teaspoons oil
1/2 cup chopped onion
1/2 cup chopped carrot
1 teaspoon thyme
2 cloves garlic, minced (or garlic scapes)
2 cups chicken broth or water
3/4 cup diced tomatoes
1 cup cooked chicken, skinned, cubed
1/2 cup cooked rice (brown or white)
1 cup chopped kale, stem removed
Heat oil in a medium sauce pan. Add onion and carrot. Sauté until vegetables are tender, 5 to 8 minutes. Add thyme and garlic. Sauté for one more minute. Add chicken broth or water, tomatoes, cooked rice, chicken and kale. Simmer for 5 to 10 minutes.
Serves 3.
From extension.wsu.edu/farmersmarket.

Like this Recipe? Share it!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest