Monday, October 24, 2016

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.


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). 


  1. Christi! This soup sounds delicious. I am going to copy it and try it sometime. I need to gather the ingredients. We use Rotel tomatoes but they are spicy. I will look to see if they have mild. I probably overlooked it at the grocery. Thank you for sharing this recipe. If you have a good vegetable/beef soup, maybe you could share that too. I made veg/beef yesterday and I was not satisfied with it. Have a blessed day!

    1. Cheryl, you could use the spicy ones if they agree with you. That adds another level of flavor. My insides just don't agree with the spicier Rotels. ;)

  2. Dear Christi, I've popped in here occasionally over the years to see if you posted anything, so I was VERY pleasantly surprised to see that you've taken up blogging again. I read through all of your recent posts and heartily concur with your evaluation of the various types of social interaction. There's nothing like blogging for a bit of depth online.
    I'll be adding you to my Feedly reader and look forward to many more great posts from you. Welcome back, my friend!

    1. Thanks so much, Lorrie! I am happy to be back and feel like I can manage the time, now... actually have missed you all so much and the great blogging community as a whole. While I have checked in and read your blog and others here and there the past few years, I am glad to have the time to read regularly again!

  3. We make a similar soup and add Cannellini (white kidney) beans to it. LOVE them! And a bit of Italian seasoning. And you might try substituting Italian sausage browned in small meatballs for the chicken. So much to love about this soup. So much you can tweak. I'm a-hungry!