Lemony Chicken Wild Rice and Kale Soup
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 cup Lacinato Kale, Dino Kale 1 tbsp Extra Virgin Olive Oil 1 cup, chopped Onions, raw 1.5 cup, chopped Carrots, raw 1 cup, diced Celery, raw 2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 6 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 0.75 cup Rice- Royal Blend Texmati White, Brown, Wild & Red Rice Rice Select (dry) 1 lemon yields Lemon Juice 2 tsp Salt 0.5 tsp Pepper, black 0.5 tsp Rosemary, dried 1 tsp Garlic powder 0.5 tsp Thyme, ground
Instant Pot:
Turn instant Pot to "sauté" function. Add Olive oil, chopped onions, chopped carrots and chopped celery. Cook until softened or about 5 minutes. While veggies are sautéing remove Kale from the stems and chop into small bites or strips. Using a zester, remove the zest from 2 lemons. After zesting, juice one lemon and set aside about 2 teaspoons lemon juice and the lemon zest. Add remaining ingredients to the Instant Pot. This includes rice, Lemon juice and zest, seasonings, chicken stock, cooked or raw chicken and Kale. Stir together and cover with the lid. Lock the lid into place and use the High Pressure setting for 10 minutes. Use quick release and serve.
Slow Cooker:
Add all ingredients and cook on Low Setting for 6-8 hours.
Serving Size: Makes 4 1.5 Cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SARAJEWEL03.
Serving Size: Makes 4 1.5 Cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SARAJEWEL03.
Nutritional Info Amount Per Serving
- Calories: 330.3
- Total Fat: 7.2 g
- Cholesterol: 73.1 mg
- Sodium: 2,152.2 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 3.7 g
- Protein: 33.3 g
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