Ingredients:
8 cups low-sodium chicken broth, divided
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 cups water
1 cup long-grain brown rice
1 small chicken breast, cut into 1/2-inch cubes
1 bunch kale or collard greens, thick stems removed and leaves thinly sliced
In a large pot over medium-high
heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and
cook about 8 minutes or until onion is translucent, stirring
occasionally. Add remaining 7 1/2 cups broth, water, rice, chicken and
bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about
35 minutes or until rice is tender and chicken is cooked through.
Remove bay leaf and stir in kale. Continue cooking just until kale is
wilted and tender, 3 to 5 minutes.
