"Always, always craving some version of chicken and rice soup! This one, inspired by my trip with @think_rice and @thefeedfeed to Arkansas to learn about sustainability practices in U.S.-grown rice, is a combination of some of my favorite recipes turned into one. This dish stars U.S.-grown long grain white rice, chicken, sweet potatoes, onion, so much kale, some garlic, broth, and lots of lemon juice. I love it so much, and always make a double batch. Rice is a huge staple in my house, I probably make some version of a fried rice weekly, using it as a salad filler, and especially eating it with chicken. #ThinkRice #FeedFeed #sponsored"
Chicken, Rice, Kale Soup with Sweet Potatoes
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A Note from Feedfeed
Cooler weather calls for a delicious, heartwarming soup filled with everyone's favorite ingredients — chicken, rice, and sweet potatoes. Let Think Rice help you whip us this delicious recipe on your next night in!
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Serves or Makes: 4
Recipe Card
ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, thinly sliced
- 3/4 cup U.S. grown long white rice, rinsed
- 2 small sweet potatoes, sliced about 1/4” thick
- 8 cups broth, (even water works)
- 1 1/2 pounds skinless, boneless chicken thighs
- 1 bunch kale, leaves removed and roughly chopped
- 1 lemon
- 2 teaspoons kosher salt, divided
Method
Step 1
In a large dutch oven over medium heat, warm olive oil, then add finely chopped onions. Cook, stirring occasionally for about 3 minutes then add the garlic and continue cooking for about 5-6 minutes total. You want the onion and garlic to be translucent but not brown.
Step 2
Add in the rinsed rice, sliced sweet potatoes, 1 teaspoon kosher salt, broth and skinless boneless chicken thighs and bring to a boil. Reduce heat to a simmer and allow to cook uncovered for 20 minutes until the chicken and sweet potatoes are cooked through and the rice is tender.
Step 3
Remove the chicken from the pot, and once cool to handle, shred. Add the shredded chicken and the chopped kale back to the pot and allow to cook for about 5 minutes until the kale is a little more cooked down.
Step 4
Remove from the stove and add the remaining teaspoon of kosher salt, and squeeze in 1 whole lemon. Taste and adjust seasonings. I like to serve this with lots of freshly ground pepper. And possibly a good sprinkling of parmesan cheese.