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Creamy Chicken Kale & Rice Mushroom Soup beautifuleatsandthings.com

Creamy Chicken Kale & Mushroom Soup

Print Recipe
Servings 6
Author Andrea Mathis

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces boneless skinless chicken thighs cut into 1-inch chunks
  • 3 cloves garlic minced
  • 16 ounces baby bella mushrooms thinly sliced
  • 1 onion diced
  • 3 carrots peeled and sliced
  • 6 cups low sodium chicken broth
  • 3 cups baby kale chopped
  • 1 teaspoon fresh thyme minced
  • 2 bags Success White Rice
  • ½ cup half and half
  • Optional: sprig of thyme for garnish

Instructions

  • Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper and add to the stockpot. Cook for about 2-3 minutes or until golden. Remove from the pot and set aside.
  • Add another tablespoon of olive oil to the pot, followed by the garlic, mushrooms, onion, and carrots. Cook, stirring occasionally for about 3-4 minutes, until tender.
  • Add the chicken thighs back to the pot and add in the chicken broth, kale, and thyme. Cover the pot and let the soup cook for about 15-20 minutes.
  • While the soup is cooking, prepare 2 bags of the Success White Rice, per the package instructions. Add rice to the soup and reduce heat to low.
  • Stir in a ½ cup of half & half and season soup with salt and pepper to taste. Serve immediately and garnish with more thyme, if desired. Enjoy!