Easiest Way to Prepare Tasty Creamy Chicken, Kale and Rice Soup

Creamy Chicken, Kale and Rice Soup. Sautee onion and garlic until onion translucent. Add your milk and cream to the pot. Warm-up on a cold day with this nourishing chicken, kale and rice soup!

A note to my West Coast readers: watching the wildfire devastation from afar is gut-wrenching. I hope you and your families are safe. Add carrot, garlic, and rice, oregano, basil, cumin and salt. You can cook Creamy Chicken, Kale and Rice Soup using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Creamy Chicken, Kale and Rice Soup

1. Prepare 2 of chicken breast, boiled cooled and shredded (or use rotisserie).
2. Prepare 2.5 cups of fresh kale, chopped.
3. It's 1 of large onion, diced.
4. It's 6 of garlic cloves, minced.
5. It's 3 of celery, diced.
6. It's 2 of small-medium carrots, diced.
7. It's 2 tbs of flour.
8. Prepare 2 tbs of butter.
9. Prepare 1.5 tsp of olive oil.
10. It's 1/2 cup of milk.
11. It's 1/2 cup of cream (half&half is fine).
12. It's 6 cup of chicken stock.
13. It's 3/4 cup of rice (uncooked).
14. You need 1 tsp of dried thyme.
15. You need 2 tsp of dried basil.
16. You need 1 of dried bay leaf.
17. You need to taste of Salt and pepper.

Add the chicken broth and bring to a full boil. Remove the chicken to a plate. Once melted add in the onions, carrots, celery, and garlic. In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender.

Creamy Chicken, Kale and Rice Soup step by step

1. In a large pot, heat oil with butter on medium high heat. Sautee onion and garlic until onion translucent. Then add your carrots and celery, cook for 4 min..
2. Add the flour to the pot and cook for 2-3 min. Add your milk and cream to the pot. Cook for 5 more min, the mixture should be pretty thick..
3. Add your shredded chicken to the pot and stir to combine. Add all of your chicken stock. Let this cook together for about 20 min. (On medium low).
4. After 20 min, add your rice and kale to the pot, cook for another 30 min. (On medium low).
5. The longer you let it cook, the thicker it will become..
6. Note: if u boil bone in chicken for this recipe. Save the water you boiled the chicken in, just strain it to remove any icky parts and add that to your soup if you dont have stock..
7. This makes a lot of soup, the leftovers are even better if you can imagine!!.

Get some prep out of the way. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear. In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Remove from heat and set aside. Stir to release any food bits stuck to the bottom of the pan.