Chicken, Rice, and Kale Soup

This Chicken, Rice, and Kale Soup hits all the notes! Its flavorful, filling, and stars U.S.-grown long grain rice. This recipe comes to us from our friend @LocalHaven in partnership with The Feedfeed and USA Rice.

   Overhead shot of a pot full of Chicken, Rice, and Kale Soup

Makes 4 servings


  • ¾ cup U.S.-grown long grain white rice
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 small sweet potatoes, sliced
  • 8 cups broth (chicken or vegetable)
  • 1½ lbs chicken thighs, skinless & boneless
  • 1 bunch kale, leaves removed and chopped
  • 1 lemon
  • 2 teaspoons kosher salt, divided


  1. In a large dutch oven over medium heat, warm olive oil, then add finely chopped onions. Cook, stirring occasionally for about 3 minutes then add the garlic and continue cooking for about 5-6 minutes total. You want the onion and garlic to be translucent but not brown. 
  2. Add in the rinsed rice, sliced sweet potatoes, 1 teaspoon kosher salt, broth and skinless boneless chicken thighs and bring to a boil. Reduce heat to a simmer and allow to cook uncovered for 20 minutes until the chicken and sweet potatoes are cooked through and the rice is tender. 
  3. Remove the chicken from the pot, and once cool to handle, shred. Add the shredded chicken and the chopped kale back to the pot and allow to cook for about 5 minutes until the kale is a little more cooked down. 
  4.  Remove from the stove and add the remaining teaspoon of kosher salt, and squeeze in 1 whole lemon. Taste and adjust seasonings. Serve with lots of freshly ground pepper. And possibly a good sprinkling of parmesan cheese.