• About
  • Recipe Index
  • FAQs
  • Contact

The Forked Spoon

Family-Friendly Recipes by Chef Jessica Randhawa

  • Recipe Index
  • Breakfast
  • Salad
  • Soups
  • Sides
  • Dinners
  • Dessert
  • Diets

Home ยป Recipe Index ยป Soup Recipes

One-Pot Chicken, Kale, and Rice Soup

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
June 3, 2020
4.92 from 23 votes


Last Updated June 3, 2020 | 2 Comments

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe
chicken and rice soup long pin
One-Pot Chicken, Kale, and Rice Soup short pin
One-Pot Chicken, Kale, and Rice Soup short pin

Eating healthy has never been easier thanks to this nourishing One-Pot Chicken, Kale, and Rice Soup. Filled shredded chicken, simple pantry essentials, and fresh seasonal veggies, you’ll love everything about this comforting soup recipe.

Large pot filled with one-pot chicken, kale, rice, artichoke, and zucchini soup.

One-Pot Chicken, Kale, and Rice Soup

This chicken and rice soup took me by surprise. What started as a simple refrigerator cleanout, somehow wound up being one of my favorite winter soups. Admittedly, I’m new to rice-filled soups. Growing up my parents always gave us canned chicken and rice soup, and I hated it. Well, silly me, I assumed all chicken and rice soups tasted the same.

You guys, I was so wrong. And this recipe? Totally delicious.

Filled with tons of healthy veggies and lean shredded chicken, my favorite part is the KALE! I have always loved kale, but it’s usually not one of those ingredients that cherry-pick from the pot. Not a fan? No worries, leave it out or substitute it with different leafy greens like chard or spinach.

RELATED: Easy Chicken and Rice Soup Recipe

White serving bowl filled with chicken soup made with wild rice, artichoke hearts, zucchini and kale.

Ingredients

  • Olive oil
  • Onion
  • Garlic
  • Brown rice (or long-grain rice)
  • Italian seasoning, dried thyme, salt, and pepper
  • Low-sodium chicken broth
  • Chicken
  • Dry white wine
  • Artichoke hearts
  • Zucchini
  • Kale
  • Lemon juice

I used lacinato kale (also known as Tuscan kale) to make this soup. For best results (and especially if you’re new to kale), I recommend separating the bumpy leafy parts from the thick, woody stems before cooking as, even after cooking, they can be quite tough and stringy.

Looking for variation? Try adding:

  • Beans
  • Chili oil or hot sauce
  • Avocado
  • Grated parmesan cheese

This recipe, as written, is gluten-free and dairy-free.

How to Make One-Pot Chicken and Rice Soup

  1. Sauté the onion and aromatics in a large pot with a little olive oil. I didn’t add any carrots, celery, or leeks, but if any of those vegetables sound like delicious additions, add them at the same time as the onions and cook until softened.
  2. Toast the rice and add the herbs. Add the rice, Italian seasoning, dried thyme, salt, and pepper. Mix well and cook for 1 minute.
  3. Add your broth – store-bought, homemade chicken stock, or water.
  4. Bring to a boil and add the chicken. Once boiling, reduce heat to low and cover with a lid. Simmer for approximately 30-35 minutes.
  5. Remove the chicken from the soup. The chicken will be very hot. Give them at least 5-10 minutes to cool.
  6. Add the white wine (optional), artichoke hearts, and zucchini. Simmer for approximately 4-5 minutes.
  7. Shred the chicken and return to the pot. Add the freshly chopped kale (the pot will be full, but the kale will shrink) and stir. Continue to cook until the kale is wilted and all the vegetables are fully cooked – about 5-10 minutes.
  8. Garnish and serve.

Soup bowl filled with chicken, kale, and rice soup garnished with fresh lemon wedges.

More Chicken Soup Recipes,

Aguadito de Pollo (Peruvian Chicken Soup)

Greek Lemon Chicken Soup Recipe

Chicken Enchilada Soup Recipe (Instant Pot)

Caldo de Pollo Recipe (Mexican Chicken Soup)

If you try making this One-Pot Chicken, Kale, and Rice Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Soup bowl filled with chicken, kale, and rice soup garnished with fresh lemon wedges.

RECIPE CARD

Soup bowl filled with chicken, kale, and rice soup garnished with fresh lemon wedges.

Chicken and Rice Soup Recipe with Kale

4.92 from 23 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Filled shredded chicken, simple pantry essentials, and fresh seasonal veggies, you'll love everything about this comforting soup recipe.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Dinner, Soup
Cuisine American
Servings 6 servings
Calories 440 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 large yellow onion - diced
  • 5 cloves garlic - minced
  • 1 cup brown rice - (see notes)
  • 1 tablespoon Italian seasoning
  • 2 teaspoon dried thyme
  • salt + pepper - to taste
  • 10 cups low-sodium chicken broth - or water
  • 1.5 pounds chicken - (see notes)
  • ½ cup dry white wine - optional
  • 15 oz artichoke hearts - one (15 oz) can, chopped
  • 3 medium zucchini - chopped
  • 5 ounces fresh kale - woody stems removed and roughly chopped
  • 1 lemon - juiced
  • Red pepper flakes - to garnish
Prevent your screen from going dark

Instructions
 

  • Heat the oil in a large pot over medium heat. Once hot add the chopped onions and mix. Sauté for approximately 6-8, minutes, stirring occasionally. Add the minced garlic and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
  • Add the rice, Italian seasoning, dried thyme, salt, and pepper. Mix thoroughly to combine. Cook for 1 minute before adding chicken broth (or water) to the pot.
  • Increase heat to high and bring to a boil. Add the chicken breasts, then reduce heat to low and cover with a lid. Simmer for approximately 30-35 minutes.
  • Very carefully remove the chicken breasts from the pot and set them aside on a plate to cool.
  • Meanwhile, add the white wine (optional), artichoke hearts, and zucchini to the pot. Mix well. Increase heat to medium and allow vegetables to cook for approximately 4-5 minutes.
  • Shred the chicken and return to the pot. Add the freshly chopped kale (the pot will be full, but the kale will shrink) and stir. Continue to cook until the kale is wilted and all the vegetables are fully cooked, approximately 5 minutes.
  • Garnish with chili flakes and fresh lemon juice.

Jessica's Notes

You may add brown rice or any other long-grain rice such as long-grain white rice, basmati rice, or jasmine rice. Wild rice would also taste fantastic.
Chicken breasts are lean and low in fat and therefore easily dried out. Avoid boiling chicken breasts for longer than 25-35 minutes before removing from the pot to shred.
Leftovers keep in the refrigerator for up to 5 days.
Originally published November 22, 2016

Nutritional Information

Calories: 440kcal | Carbohydrates: 39g | Protein: 26g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 447mg | Potassium: 1023mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3368IU | Vitamin C: 74mg | Calcium: 129mg | Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

437 shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. marilyn schiffer says

    July 2, 2019 at 2:55 pm

    5 stars
    one of the best soups i’ve ever had…
    5 times better the next day, 10 times better the 2nd day, etc.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      July 2, 2019 at 3:33 pm

      Thanks Marilyn! This is one of my favorites too!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4.92 from 23 votes (22 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)

  • Baked Buffalo Chicken Dip Cheese Pull with a tortilla chip. The Best Buffalo Chicken Dip Recipe (+ Video)

  • Two beautifully seasoned bone-in pork chops tilted against a pile of mashed potatoes on a white serving plate garnished with chopped parsley. The Best Baked Pork Chops

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe โ€“ How to Make Your Own Acai Bowl

  • A rustic wooden spoon scoops up perfectly seared shrimp from a pan of blackened shrimp, with steam rising and lemon wedges on the side. Blackened Shrimp Recipe

  • Two cooked bone-in garlic butter and thyme pork chops. Garlic Butter Pork Chop Recipe (Ready in Just 15 Minutes!)

Spring Recipes

  • Grilled and sliced Greek marinated chicken breasts. The Best Greek Chicken Marinade

  • Two images side by side. On the left is an image of quesabirria tacos on a white plate, and the image on the right is of five shrimp tacos topped with Mexican crema and slaw. 40+ Mexican Recipes Perfect for Cinco de Mayo

  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce

  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

  • Three iced watermelon margaritas in rocks glasses garnished with fresh lime wheels and sliced watermelon. Watermelon Margarita Recipe (3-Ingredients)

Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Recipes
  • Contact
  • Disclosure & Policies
  • Accessibility Statement

ยฉ 2011 - 2025 The Forked Spoonยฎ LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.