Servings 6
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Skill Level Easy

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 4 cloves of garlic, minced
  • 1 yellow onion, finely diced
  • 2 large carrots, diced
  • 3 celery stalks, diced
  • 1 Tbsp (15 mL) fresh ginger, grated
  • 2 tsp (10 mL) ground turmeric
  • 1 bay leaf
  • 8 cups (2 L) low-sodium chicken broth
  • 1 lb. (454g) boneless, skinless chicken breasts, cubed
  • 1 cup (250 mL) wild rice
  • 2 cups (500 mL) kale leaves, chopped
  • 1 teaspoon (5 mL) fresh thyme leaves
  • Juice of ½ a lemon
  • Salt and pepper to taste

How to make it

  1. In a large pot, over medium-high heat, saute garlic, onion, carrot, and celery in olive oil for 3-5 minutes.
  2. Next, add grated ginger, turmeric and cook for one minute. Add chicken saute for another 3-5 minutes.
  3. Add bay leaf, broth and wild rice. Stir well, reduce heat and cover. Simmer soup on the stovetop for 30 minutes.
  4. Just before serving add kale, thyme, lemon juice and season soup with salt and pepper. Kale will soften within 5 minutes and soup will be ready to serve.
  5. Enjoy a nourishing bowl with fresh sourdough or your favourite winter salad.
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Ingredients

  • 1 tbsp (15 mL) olive oil
  • 4 cloves of garlic, minced
  • 1 yellow onion, finely diced
  • 2 large carrots, diced
  • 3 celery stalks, diced
  • 1 Tbsp (15 mL) fresh ginger, grated
  • 2 tsp (10 mL) ground turmeric
  • 1 bay leaf
  • 8 cups (2 L) low-sodium chicken broth
  • 1 lb. (454g) boneless, skinless chicken breasts, cubed
  • 1 cup (250 mL) wild rice
  • 2 cups (500 mL) kale leaves, chopped
  • 1 teaspoon (5 mL) fresh thyme leaves
  • Juice of ½ a lemon
  • Salt and pepper to taste

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