This is the easiest kind of soup. Everything is already prepped and cooking really is about warming up together. This Rice and Kale Chicken Soup with Pesto is one more tool in my fight against food waste.
The flavor base of the soup, the chicken broth does most of the hard work. By making building in the flavor of the herbs in the broth already, I can concentrate on just adding in my ingredients into the broth.
One of the things I like about this soup is that it solves the problem of leftover food. When I make this recipe at home, I am usually using bits of chicken leftover from a rotisserie chicken. The rice also tends to be leftover rice.
Really there is no recipe for this soup. I start the rice and kale chicken soup by sauteeing some kale in some oil. Any greens would work if you are not a fan of kale, Once the kale or greens are wilted, I add in the chicken broth. Bring that to a simmer, then add in the chicken bits and rice. I let it simmer for another couple of minutes, I taste it to check if it needs anything. Most times, I have to add a pinch of salt because I don’t make my broth with salt.
The rice and kale chicken soup goes in a bowl to be topped with some pesto. I also like avocado on this soup for some creaminess. A squeeze of lemon also works wonder by elevating the broth.
