Green Chili Duck Kale Soup Recipe
1 Cup chopped onion
1 Cup coarsely chopped carrots
2 cloves garlic, minced
6 Cups reduced-sodium chicken broth
tablespoon snipped fresh parsley or 1 teaspoon dried basil, crushed
4 Cups coarsely chopped fresh kale (about 8 ounces)
¼ Teaspoon Seafood Rub
¼ Cup Orange Pepper
¼ Cup Green Chili
1 ½ cups cubed cooked duck (about 8 ounces)
1medium tomato, seeded and chopped
1 cup brown rice (cooked)
- Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
- Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, green chili. Orange PepperSeafood rub Return to boiling; reduce heat. Cover and simmer for 10 minutes.
- Stir in duck, tomato, rice, and fresh parsley(if using). Cover and simmer for 5 to 10 minutes more or until kale and rice are tender. Makes 6 servings.
*Soup Recipe Contest 2015 Entry