Immune Boosting Chicken and Rice Soup

It’s raining and cool today so I decided to modify a recipe I found and get ready for fall with some healthy, delicious soup! I took advantage of our local farmer’s market and picked up a bunch of kale and a large leek. Most of the other items I had on hand so this was a fairly inexpensive soup and it made about 5 quarts!

2-3 tbsp olive oil
2 pounds chicken, deboned and skin removed, cut into small cubes
10 cups chicken broth
8 cups kale
3 large carrots, finely chopped or sliced
1 medium leek, white and light green parts thinly sliced
1 lemon thinly sliced or peel removed and cut into small cubes
1/3 cup lemon juice
1 tbsp lemon pepper seasoning
4 cups cooked rice

Coat chicken in olive oil and lemon pepper seasoning and cook in a large pan on stovetop over medium heat until cooked through.

In a 6 qt pot combine a bit of olive oil, carrots, and leeks and cook over medium heat until carrots become slightly tender.

Add in chicken to the carrot mixture and stir well. Slowly add in chicken broth and lemon juice. Bring to a boil. Lower heat and add in lemon slices and kale. Simmer until veggies are tender, about 20 minutes. Add in rice and heat through.

For extra lemon flavor use and additional 1/2 cup of lemon juice when cooking the rice. For a bit of a kick add in more black pepper to taste.

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