The Forked Spoon · by Jessica Randhawa★ 4.9 (24)
Chicken and Rice Soup Recipe with Kale
NUTRITION · PER SERVING75M COOK
CAL 20%·PRO 75%
CARBS 43G43% OF CAL
8G FIBER0G ADDED7G INTRINSIC27G OTHER7G TOTAL SUGAR
FAT 10G22% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Comforting chicken and rice soup loaded with kale, artichoke, zucchini, and warm spices. Filling and wholesome, perfect for a light weeknight dinner.
mainamericansoupchicken🍲 stockpotdairy freegluten free
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 5 cloves garlic (minced)
- 1 cup brown rice ((see notes))
- 1 tablespoon Italian seasoning
- 2 teaspoon dried thyme
- salt + pepper (to taste)
- 10 cups low-sodium chicken broth ( or water)
- 1.5 pounds chicken ((see notes))
- 1/2 cup dry white wine (optional)
- 15 oz artichoke hearts (one (15 oz) can, chopped)
- 3 medium zucchini (chopped)
- 5 ounces fresh kale (woody stems removed and roughly chopped)
- 1 lemon (juiced)
- Red pepper flakes (to garnish)
At a glance
PER SERVING · TIME 75M
CAL 20%·PRO 75%
CARBS 43G43% OF CAL
8G FIBER0G ADDED7G INTRINSIC27G OTHER7G TOTAL SUGAR
FAT 10G22% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1201mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1617mg
- Calcium
- 171mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1201MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.