Chicken Vegetable Soup

Today’s recipe offering started with the need to use leftover roasted chicken and small bunch of kale.  Using up leftovers when there are just two of you eating often results in amazing pots of soup and those of you in large families who do not have leftover have no idea of what you are missing.

Ingredients

1 cup uncooked heirloom rice

2 Tablespoons olive oil

1 cup chopped celery diced

2 large cloves garlic diced

1 onion diced

1 medium bunch of kale chopped

2 potatoes cubed

900 ml vegetable broth

900 ml mushroom broth

3 cups chopped cooked chicken

1/4 teaspoon cayenne pepper

1/4 teaspoon ginger

1 tablespoon dry basil

1 tablespoon ketchup

Directions:       

Prepare your rice as per package directions (we find the heirloom rice to hold its shape and texture in soup)

Chop all of your vegetables

In a frying pan sauté the onion, garlic and celery in the olive oil until the onion are translucent

In a large soup pot add the broth, all the vegetables, spices and cooked chicken simmer until the potatoes are tender

Add cooked rice and ketchup and simmer for 5 minutes

Serve.

From Our Table To Yours

Grandma Snyder

©2018twosnydergirls