Chicken Vegetable Soup with Kale

20 min · Serves 3

Based on a recipe from Washington State University The Washington Senior Farmers Market Nutrition Program Puyallup Research and Extension Center, via USDA MyPlate Kitchen

What goes in

• 9.9 mlvegetable oil
• ½ cuponion, chopped
• ½ cupcarrots, chopped
• 4.9 mldried thyme
• 2garlic cloves, minced
• 2 cupswater
• ¾ cuptomatoes, diced
• 1 cupcooked chicken, skinned and cubed
• ½ cupcooked brown rice
• 1 cupkale, chopped

How to cook it

1. Warm the oil in a medium saucepan over medium heat.
2. Add the chopped onion and carrots to the pan and cook until they soften, which should take 5 to 8 minutes.
3. Stir in the thyme and minced garlic and cook for another minute.
4. Pour in the water, then add the diced tomatoes, cooked chicken, cooked rice, and chopped kale.
5. Bring the mixture to a simmer and cook for 5 to 10 minutes before serving.

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