Chicken, Kale, and Wild Rice Soup

I love soup. Especially THIS time of year. Just as the weather begins to have a bit of a chill, we are in need of something to warm our bones. Soup to the rescue!

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 (I found one that I cropped... looks very similar to mine), 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.

Enjoy!

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).