Soup season on the way

The weather is slowly cooling off, which means soup season is right around the corner.
If you are a soup fan like me, here is an easy and delicious soup recipe for Chicken Vegetable Soup with Kale. It’s packed full of veggies too!

Chicken Vegetable Soup With Kale
Yield: 3 Servings
Ingredients:
2 teaspoons vegetable oil
1/2 cup onion, chopped
1/2 cup carrot, chopped
1 teaspoon thyme, ground
2 garlic cloves
2 cups water or chicken broth
3/4 cup tomatoes, diced
1 cup chicken, cooked, skinned and cubed
1/c cup brown rice, cooked (or white rice)
1 cup kale, chopped (about one large leaf)
Instructions:
1. Heat oil in medium sauce pan. Add onion and carrot. Sauté until vegetables are tender, about 5-8 minutes.
2. Add thyme, and garlic. Sauté for 1 more minute.
3. Add water or broth, tomatoes, cooked rice, chicken and kale.
4. Simmer for 5-10 minutes.
Per serving: 180 calories; 5 grams fat (1 gram saturated fat, 0 grams trans fat); 40 milligrams cholesterol; 85 milligrams sodium; 16 grams carbohydrates; 3 grams fiber; 2 grams sugar; 17 grams protein
Cost per recipe = $3.33, Per serving = $1.11
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Saundra L. Raines, MPH, CHES, is the assistant area nutrition agent (SNAP-Ed) for Franklin, Caldwell and Richland parishes.