Chicken Vegetable Soup with Kale
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.
Per recipe: $3.27
Per serving: $1.09
Washington State University, The Washington Senior Farmers Market Nutrition Program
Puyallup Research and Extension Center