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Chicken & Greens Soup with Pumpkin Seeds
Total Time: 1 hour 20 minutes
Hands Time: 30 minutes

6 cups water
1-1/2 pounds skinless, boneless chicken thighs, trimmed of excess fat, cut into 1-inch chunks
1 sweet potato, peeled and cut into 1/2-inch cubes
3 red onions, cut into 1/2-inch chunks
1 red bell pepper, diced
5 cloves garlic, finely chopped
2 teaspoons grated lemon or orange zest
1 teaspoon red pepper flakes
1-1/4 teaspoons salt
8 cups shredded kale
1 cup cooked brown rice
2 teaspoons sesame oil
3 tablespoons roasted hulled pumpkin seeds, chopped\

1. In a large saucepan or stockpot, combine the water, chicken, sweet potato, onions, bell pepper, garlic, lemon zest, red pepper flakes and salt, and bring to a boil over high heat. Reduce to a simmer, partially cover and cook for 25 minutes.
2. Add the kale and cook, partially covered, for 10 minutes. Stir in the rice, uncover and cook until the kale is tender, about 5 minutes. 3.Remove the soup from the heat and stir in the sesame oil. Serve sprinkled with the pumpkin seeds.

Makes 6 servings.


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