Chicken & Rice Soup

1

In a heavy bottomed pot on medium heat add your oil and veggies. Saute until soft and fragrant.

2

Add in your bay leaf, chicken, rice and broth. Simmer and turn the heat to low, cook until rice is tender.

3

Once rice is cooked, taste and adjust seasoning. Adding more salt and pepper if needed. Then add in your shredded kale and cook until bright green.

4

Remove the pot from the heat, add lemon juice and zest and fresh dill. Serve immediately and enjoy! Garnish with extra olive oil, lemon and fresh pepper.

5

Substitutions: Feel free to make this recipe plant based by substituting vegetable stock for chicken stock and replacing the shredded chicken with a 15oz can of white beans.