Recipe: <!-- -->Chicken and Brown Rice Soup<!-- -->
To make a vegetarian version, use low-sodium vegetable broth and substitute quartered button mushrooms or cubed firm tofu for the chicken.
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Ingredients
- 8 cups low-sodium chicken broth, divided
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup long-grain brown rice
- 1 small chicken breast, cut into 1/2-inch cubes
- 1 bay leaf
- 1 bunch kale or collard greens, thick stems removed and leaves thinly sliced
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