Chicken and Rice Soup | UNL Food | Nebraska

Ingredients

• 4 cups low sodium chicken broth
• 2 cups water
• 1 pound chicken breast, skinless and boneless, cut into ½ inch chunks
• ¾ cup brown or wild rice, uncooked
• 1 cup celery, scrubbed with clean vegetable brush under running water, diced
• 2 cups carrots, scrubbed with clean vegetable brush under running water, diced
• 1 cup onions, scrubbed with clean vegetable brush under running water, diced
• 1 teaspoon ground black pepper
• 1 ½ teaspoon garlic powder
• 4 ounces reduced fat cream cheese, cubed
• 3 cups kale leaves, gently rubbed under cold running water, chopped