Chicken Soup with Kale and Rice

Chicken Soup with Kale and Rice

1 3-4 lb whole chicken
4 celery stalks and greens, chopped
4 carrots, chopped
1 bunch fresh parsley
1 bunch sage
2 cups onions, quartered
2 cloves garlic
1 bunch kale, chopped
1 gallon chicken broth
freshly ground pepper

rice (Uncle Ben’s Converted works best)
water or broth for rice


Cut chicken in quarters. In a stock pot put one cup onion, parsley, sage, garlic, and celery greens. Cover with the chicken pieces. Cover with broth. Chicken should be covered, if not, add more broth or water to make up the difference. Bring to a boil, skimming off the foam and fat that floats to the top. Cook until chicken is cooked through, tender and meat begins to fall off the bone, about 40 minutes. Remove from heat. Remove chicken to a large bowl and debone. Cut meat into bite sized pieces. Meanwhile, in a smaller pot prepare 4 cups (cooked) rice according to package directions. Using a sieve, remove all solids from the broth, pressing them dry. Discard. Place the rest of the onion, the celery, carrots and the kale into the broth. Return to heat and cook until vegetables are tender, about 40 minutes. Add chicken and cook through. To serve: ladle over rice to serve.

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