Chicken & Rice Soup
Recipe by Fran Allen
Ingredients
14
Time
30m
Serves
4
This recipe is the easiest and most delicious way to use up leftover chicken. This soup comes together in less than an hour and makes an addition to your meal prep routine. Full of freshness and nutrients this soup makes an easy lunch or dinner when you want something fast, fresh and comforting.
Lunch
Dinner
30-Minute Meal
Gluten-Free
Ingredients
1Tbsp
Extra-Virgin Olive Oil
1large
Leek
2
Carrots
2stalks
Celery
3
Garlic Cloves
1
Bay Leaf
1 1/2cups
Chicken
1/2cup
Brown Rice
2cups
Kale
1/4tsp
Sea Salt
1/4tsp
Black Pepper
1/4cup
Fresh Dill
6cups
Vegetable Stock
1
Lemon
Instructions
1
In a heavy bottomed pot on medium heat add your oil and veggies. Saute until soft and fragrant.
2
Add in your bay leaf, chicken, rice and broth. Simmer and turn the heat to low, cook until rice is tender.
3
Once rice is cooked, taste and adjust seasoning. Adding more salt and pepper if needed. Then add in your shredded kale and cook until bright green.
4
Remove the pot from the heat, add lemon juice and zest and fresh dill. Serve immediately and enjoy! Garnish with extra olive oil, lemon and fresh pepper.
5
Substitutions: Feel free to make this recipe plant based by substituting vegetable stock for chicken stock and replacing the shredded chicken with a 15oz can of white beans.
Explore More
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
