I had a broth bowl at Panera Bread a year or so ago that I absolutely loved and wondered if I could come close to it at home. I have to admit that I never would have thought of putting kale into a soup. So, here is what I came up with, and while it is not exactly the same it is every bit as tasty. It can easily be adjusted for more or less soup as you go. I wish I had a picture of it to share, but trust me on this one... it is delicious!
Chicken, Kale and Wild Rice Soup
- 1 to 2 boxes organic chicken (or bone) broth
- 1 to 2 qts. water
- 2-3 medium chicken breasts (fresh or frozen)
- 1/2 can mild Rotel tomatoes, drained
- 2 whole lemons
- 1/2 cup wild rice blend (I use Texmati with flaxseed, black lentils, couscous [pictured])
- Fresh kale, washed and torn into bite-sized pieces
- Greek seasoning (I use Cavender's)
- Salt and pepper to taste
Bring broth and 1 qt. water to a boil in 2 1/2 quart pot. Add chicken breasts and cook until tender. Remove chicken breasts and set aside to rest and cool. When chicken is cool, cut into bite-sized chunks.
Add Rotel tomatoes (if you can't get Rotel, most any petite diced tomatoes will work) to broth and reduce heat. Zest the 2 lemons and add zest to the chicken broth. Seed and juice the lemons, and add juice to broth.
Bring broth back to a boil. Add Greek seasoning, salt and pepper to taste. Add rice blend, cover, and reduce heat to simmer until rice is done (appx. 15-20 minutes depending on blend). Add chicken chunks. Add kale pieces and simmer until tender.
NOTE: This recipe can be chicken-less... and if no chicken is available, it is also good with a whole boiled egg (this is how it was served to me at Panera).