This Chicken, Rice, and Kale Soup hits all the notes! Its flavorful, filling, and stars U.S.-grown long grain rice. This recipe comes to us from our friend @LocalHaven in partnership with The Feedfeed and USA Rice.
- In a large dutch oven over medium heat, warm olive oil, then add finely chopped onions. Cook,
stirring occasionally for about 3 minutes then add the garlic and continue cooking for about 5-6
minutes total. You want the onion and garlic to be translucent but not brown.
- Add in the rinsed rice, sliced sweet potatoes, 1 teaspoon kosher salt, broth and skinless
boneless chicken thighs and bring to a boil. Reduce heat to a simmer and allow to cook
uncovered for 20 minutes until the chicken and sweet potatoes are cooked through and the rice
- Remove the chicken from the pot, and once cool to handle, shred. Add the shredded chicken
and the chopped kale back to the pot and allow to cook for about 5 minutes until the kale is a
little more cooked down.
- Remove from the stove and add the remaining teaspoon of kosher salt, and squeeze in 1 whole
lemon. Taste and adjust seasonings. I like to serve this with lots of freshly ground pepper. And
possibly a good sprinkling of parmesan cheese.