- 2 Tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 large carrots, peeled and sliced
- 2 cups of kale, washed and cut into smaller portions (the leaves will shrink significantly when steamed)
- 4 cloves of garlic, minced
- 2 large chicken breasts (preferably boneless, that makes life a little easier)
- 1 cup dry rice, steamed (this will become about 3 cups once cooked)
- 64 oz chicken broth (I just used the chicken broth from my boiled chicken)
- 1 Tablespoon dry Ranch Dressing seasoning
- 2 Tablespoons Dijon Mustard
- salt and pepper to taste
- hot sauce (optional)
Before you get started with your veggies, go ahead and bring your chicken breasts to a boil in about 8 cups of water. You'll want the chicken to be cooking while your preparing the other ingredients.
Heat the oil in a skillet and then add your carrots, onion, kale. Let cook for about 5-7 minutes, or until your carrots get tender. Add in your garlic and cook for about 1 minute.
At this point, I reduced the heat on my veggies and removed my chicken from the pot so that I could shred it. Then, I placed the chicken right back into the broth that it cooked in and added my veggies as well. At this point, you can add the rice, ranch seasoning, salt, pepper, and dijon mustard.
Allow the soup to simmer for a little while so that all the flavors can mix and mingle.
Serve yourself a bowl and enjoy.
If you like a little extra kick to your soups, add a teaspoon or 2 of your favorite hot sauce. I enjoyed the flavor that it adds.
It's that simple. Another plus of this recipe, leftovers! Lunch is already prepared for tomorrow :-)