Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 22
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (32 oz each) containers organic chicken broth | ||
| 3 Smart Chicken organic breasts (1-1/2 pounds total), cut into bite-size pieces | ||
| 2 c. uncooked long grain cooking organic brown rice | ||
| 4 cloves garlic, smashed and finely chopped | ||
| 3 tbsp. Gourmet Garden ginger spice blend paste | ||
| 1 ½ tsp. Hy-Vee salt | ||
| 1 ½ tsp. white pepper | ||
| 1 bouquet garni, tied with string or in cheesecloth (3 rosemary sprigs, 2 savory sprigs, 2 sage sprigs, 15 blades chives) | ||
| 5 organic carrots, peeled and sliced | ||
| 5 stalks organic celery, sliced | ||
| 1 (16 oz) bag organic frozen peas | ||
| 1 organic white onion, diced | ||
| 1 organic white onion, diced | ||
| 3 c. chopped kale, washed and dried |
Directions
- In a large stockpot, combine chicken broth, chicken breast pieces, rice, ginger, salt, pepper and bouquet garni.
- Heat to a simmer over medium-high heat. Simmer 45 minutes or until chicken and rice are done. Remove bouquet garni and discard.
- Add carrots, celery, peas and onion; simmer 15 minutes or until vegetables are tender-crisp.
- Add kale, pressing it into the soup and spooning soup over it.
- Remove from heat; cover for 5 minutes before serving.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 20mg
- Sodium: 610mg
- Total Carbohydrates: 20g
- Protein: 11g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 25%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Health 2011.