Chicken Vegetable Soup with Kale

Name: Chicken Vegetable Soup with Kale
Yield: 3 servings
Ingredients: 2 teaspoons vegetable oil (or cooking oil of choice); 1/2 cup onion, chopped; 1/2 cup carrots, chopped; 1 teaspoon thyme, dried; 2 garlic cloves, minced; 2 cups water (or low-sodium chicken broth); 3/4 cup tomatoes, diced; 1 cup chicken, cooked, skinned and cubed; 1/2 cup brown rice, cooked (or white rice); 1 cup kale, chopped (about one large leaf)

Source: Washington State University The Washington Senior Farmers Market Nutrition Program Puyallup Research and Extension Center

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Kale and carrots add lots of vitamin A to this hearty soup. It is a great recipe for using the beautiful kale from the farmers market.

Makes

3 servings

Ingredients

2 teaspoons vegetable oil (or cooking oil of choice)
1/2 cup onion, chopped
1/2 cup carrots, chopped
1 teaspoon thyme, dried
2 garlic cloves, minced
2 cups water (or low-sodium chicken broth)
3/4 cup tomatoes, diced
1 cup chicken, cooked, skinned and cubed
1/2 cup brown rice, cooked (or white rice)
1 cup kale, chopped (about one large leaf)

Directions

Wash hands with soap and water.
Heat oil in a medium sauce pan. Add onion and carrots. Sauté until vegetables are tender, about 5 to 8 minutes.
Add thyme and garlic. Sauté for one more minute.
Add water or broth, tomatoes, chicken, cooked rice, and kale.
Simmer for 5 to 10 minutes.

Notes

Learn more about: Onions Carrots Herbs Garlic Tomatoes Kale

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