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.
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).