Rice, Chicken and Kale Soup

Brown Rice, Chicken and Kale Soup

Prep 15mins ∙ Cook 1hr 30mins ∙ Makes 4


  • 1 small onion
  • 3 organic carrots
  • 3 sticks of celery
  • 2 organic chicken stock cubes
  • 1/2 cup brown rice
  • 500ml of water
  • 1/2 cup of kale
  • 1 free range chicken
  • parsley and pepper to taste


Preheat oven to 350 degrees/180/gas mark 6.

Roast the chicken in a roasting pan. No oil or seasoning is required. Cook for an hour or half or longer if you are unsure.

Sauté the onion in 1 tablespoon of olive oil on low heat. Add sliced celery and mix well.

Slice and add carrots, 500ml of water and the stock. Stir to mix and add the kale and brown rice.

Bring to a simmer and sprinkle over the dried or fresh parsley and pepper to taste.

No salt needed as this is already in the stock cubes.

Allow the soup to cook for 35 minutes or until the carrots are tender.

Take the cooked chicken out of the roasting pan and pour the juices into the soup. Shred as much chicken as is required and add to the soup.