Chicken, Wild Rice & Kale Soup

Ingredients

• 1¼ lb chicken breast
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 whole carrots, cut small
• 2 stalks celery stalks, cut small
• ¼ cup white wine
• 8 cups chicken stock
• ¾ cup wild rice, rinsed
• 1 whole bay leaf
• 8 cups Tuscan kale, roughly chopped
• 1 to taste salt
• 1 to taste pepper

Steps

1. Rinse the wild rice under cold water and set aside.
2. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 4–5 minutes until softened. Add garlic and cook for 1 minute.
3. Add the cut chicken and cook until no longer pink, about 5 minutes.
4. Pour in the white wine and scrape up any browned bits from the bottom of the pot.
5. Add the chicken stock, rinsed wild rice, and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes until the rice is tender.
6. Stir in the chopped kale and simmer for 5–10 minutes until wilted. Remove the bay leaf.
7. Season with salt and pepper to taste. Add an extra splash of stock if desired to maintain a brothy consistency.