Chicken, Kale and Brown Rice Soup

If you want something delicious and healthy for you during the icy winter months, try this soup.  It’s not only full of vitamins and fiber, it’s also good for your budget.  I look forward to coming home to this soup on weeknights.  Prepare it on Sunday afternoon and it will be waiting to welcome you home after your long day.


1 T. Olive oil
3 large shallots, chopped
3 carrots, chopped into 1/2 inch rounds
1 red bell pepper, chopped into 1/2 inch segments
1 lb. ground chicken
1 T. herbes de Provence
5 C. chicken broth
1 14 oz. diced canned tomatoes, with juice
1 14 oz. canned white beans, like Great Northern
1 1/2 C. cooked brown rice

1 bunch of kale, chopped
1 t. salt
1 t. black pepper
1/2 c. chopped flatleaf parsley
grated parmesean cheese to top

Heat the oil in your soup pot and add shallots, carrots, and bell peppers and saute’ over medium heat until softened, and just start to brown, 10 minutes.  Add Chicken and cook stirring occassionally until cooked through. Add herbs, broth, tomatoes, beans and rice.  Bring soup to a boil.  Stir in chopped kale and reduce heat to a simmer.  Place the lid on the soup and cook for 15 minutes.  Season with salt and pepper.  Ladle into soup bowls and top with parsley and grated parmesean

Another way you can serve this is with a baked cheesy toast on top.  Slice french bread, turn on the broiler.  Butter top side of bread and sprinkle parmesan over it.  Place soup in bowl on a cookie sheet and top with cheese bread.  Put into the oven, under the broiler for 4 minutes or until toasted and bubbly.



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