Chicken Vegetable Soup with Kale

2 teaspoons vegetable oil
1/2 cup chopped onion
1/2 cup chopped carrot
1 teaspoon ground thyme
2 minced garlic cloves
2 cups water or chicken broth
3/4 cup diced tomatoes
1 cup chicken, cooked, skinned and cubed
1/2 cup brown or white rice, cooked
1 cup chopped kale (about one large leaf)

1. Heat oil in a medium sauce pan. Add onion and carrot. Saute until vegetables are tender, about 5-8 minutes.
2. Add thyme and garlic. Saute for one more minute.
3. Add water or broth, tomatoes, cooked rice, chicken and kale.
4. Simmer for 5-10 minutes.

Per Recipe: $ 2.85 Per Serving: $ 0.95

Adapted from:
The Washington Senior Farmers Market Nutrition Program
Puyallup Research and Extension Center
Washington State University