1.25poundboneless, skinless chicken breastsraw - cut into cubes or left whole
1cupuncooked long-grain rice
14.5ounce can whole peeled tomatoes drained and broken apart
1.5cupschopped kale leavesstems removed
2tablespoonschopped parsleyto garnish
2tablespoonsgrated Parmesan cheeseto garnish
Instructions
In a large pot or Dutch oven, heat oil over medium-high heat. Add the onions, carrots, and celery and cook until softened, about four to five minutes.
Add the garlic, black pepper, and thyme, stir and cook for one additional minute to heat.
Pour in the Chicken Stock and stir to combine. Add the raw chicken and rice and stir together. Bring to a boil then cover, reduce heat to medium-low and simmer for 20 minutes.
Remove the lid and use a spoon to remove the “foam” that collects on top. It won’t hurt anything to leave it, it is more for aesthetics.
Stir in the tomatoes and kale. Continue to simmer until the soup is heated through. Adjust seasoning as needed.
Serve garnished with chopped parsley and finely grated parmesan cheese.
Notes
For dairy-free, sprinkle with Nutritional Yeast Flakes or omit parmesan cheese.
To store leftover soup
Rice and pasta continue to absorb liquid and can potentially turn to mush. For best results strain soup into a large measuring cup or bowl. Pour the chicken stock into a Mason jar and scoop the rice, vegetable, chicken mixture into a separate jar.
Store in the refrigerator for up to 4 days. To serve: divide the rice mixture between serving bowls and top off with the chicken stock. Reheat in the microwave for one minute and thirty seconds. If not warm enough, continue heating in 15 second increments.
To freeze: Allow soup to cool completely. Pour into two separate zipper topped bags, remove any excess air, and place in the freezer for up to 3 months. Do not store glass jars in the freezer, they will shatter!!
Thaw overnight in the refrigerator or submerge in lukewarm water to defrost. Reheat in a saucepan on the stove or in the microwave.