Chicken And Brown Rice Soup


8 cups low-sodium chicken broth, divided
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 cups water
1 cup long-grain brown rice
1 small chicken breast (about 6 ounces), cut into 1/2-inch cubes
1 bay leaf
1 bunch kale, thick stems removed and leaves thinly sliced


To Make A Vegetarian Version, Use Low-sodium Vegetable Broth And Substitute Quartered Button Mushrooms Or Cubed Firm Tofu For The Chicken.

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