Smothered Chicken with Rice and Greens Soup

This soup from The Vintage Garden Kitchen’s has quickly become a customer favorite.

Ingredients

• 1/4 cup butter
• 1/4 cup flour
• 1medium onion, minced
• 1 bell pepper, minced
• 1 stalk celery, minced
• 1 medium carrot, scrubbed, minced
• 4 raw chicken thighs, diced
• 5 cloves garlic, minced
• 1 bunch kale, finely chopped
• 1/2 cup rice
• 2 quarts chicken stock
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons kosher salt

Directions

1. Heat butter in a pan, then add flour and stir to make a light roux. Add the onion, bell pepper, celery, and carrot to the pan. Stir well and cook 5 minutes.
2. Add chicken and garlic. Add enough of the chicken stock to cover the ingredients and bring to a low simmer. Allow this to simmer on low heat until the chicken meat begins to shred and fall apart, about 2 hours.
3. Add the finely chopped kale, cooked rice and remaining chicken stock. Season with salt and pepper. Simmer until rice is done, about 20 minutes.

http://www.nola.com/food/index.ssf/2009/11/smothered_chicken_with_rice_an.html