2 teaspoons vegetable oil
1⁄2 cup onion (chopped)
1⁄2 cup carrot (chopped)
1 teaspoon thyme (ground)
2 garlic clove (minced)
2 cups water or chicken broth
3⁄4 cups tomatoes (diced)
1 cup chicken, cooked, skinned and cubed
1⁄2 cup brown or white rice, cooked
1 cup kale (chopped, about one large leaf)
Heat oil in a medium sauce pan. Add onion and carrot. Saute until vegetables are tender,
about 5-8 minutes.
Add thyme and garlic. Saute for one more minute.
Add water or broth, tomatoes, cooked rice, chicken and kale.
Simmer for 5-10 minutes.