Description
This recipe evolved out of a head-cold craving and has blossomed into one of my go-to meals. It’s GF, DF, ready in 45 minutes and damn delicious.
Ingredients
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- 1 tbsp extra virgin olive oil
- 2 cloves garlic
- 1/2 large white onion
- 2 carrots
- 2 parsnips (optional)
- 3 celery stalks
- 2 skinless chicken breasts
- 2 tsp salt-free poultry seasoning
- 1 bay leaf
- 1 tsp salt
- 2/3 cup wild or brown rice (dry)
- 6–8 cups low-sodium chicken broth
- 2 cups kale
Instructions
- Crush the garlic.
- Peel and finely dice the onions, carrots, parsnips, and celery.
- Chop the chicken breasts into small chunks or thin strips.
- Add the garlic and extra virgin olive oil to a large pot.
- Place the pot on the stove and turn the stove on to medium heat. Cook the garlic and onions until the onions are soft.
- Add the diced carrots, parsnips and celery to the pot, and sauté for 2-3 minutes.
- Add the chicken, salt, and poultry seasoning to the pot. Stir to combine the ingredients, and cook until the chicken is browned all over.
- Add 6 cups of broth to the pot. Turn the heat up to high, and bring to the boil.
- Add the rice to the pot. Turn the heat down to low and cook for 30-45 minutes lid on or until the rice is cooked through. Add more broth, as needed.
- While the soup is cooking, shred the kale. Add the shredded kale to the pot 2-3 minutes before serving.
Nutrition
- Calories: 408.6 kcal
- Sugar: 3.4 g
- Sodium: 819.23 mg
- Fat: 10.6 g
- Saturated Fat: 2.22 g
- Trans Fat: 0.01 g
- Carbohydrates: 36.52 g
- Fiber: 3.17 g
- Protein: 42.59 g
- Cholesterol: 99.28 mg