Easy and delicious is just what the doctor ordered. My son was home sick this week and I wanted to make him some homemade Chicken Soup. There is something very healing about a bowl of Chicken Soup when you are not feeling well.
I am on my greens kick and wanted to add some greens to the soup to make it more substantial and healthy. I had a bag of chopped kale. This idea was a huge success and the nice thing is we had it for two days. (Remember I like leftovers!) I heated it up again for lunch today and served it with a grilled cheese sandwich. The perfect combination for everyone!
2 cup chopped rotisserie chicken
32 ounces chicken broth
1 1/2 cup frozen mixed vegetables (green beans, carrots, corn and peas)
2 cups chopped kale
1/2 cup brown rice
2 stalks celery, sliced
1/2 small onion, finely chopped
1 cup sliced mushrooms
2 tablespoons cup olive oil
1 teaspoon Italian seasoning
1 teaspoon dried parsley
½ teaspoon garlic powder
Salt and pepper to taste
2 tablespoons Worcestershire sauce
Directions: In deep soup pot add olive oil, onion, celery, mushrooms and kale; sauté until tender about 5 minutes. Add chicken stock and bring to boil. Add mixed vegetables, chicken, rice, Italian seasoning, garlic powder, parsley, Worcestershire sauce. Cook approximately 45 minutes or until the brown rice is tender and cooked. Serve with crusty bread or your favorite soup crackers!
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