Chicken and Brown Rice Soup

Directions

1. In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, celery and carrots. Cook about 10 minutes or until onion is translucent, stirring occasionally.
2. Add remaining broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until rice and chicken are cooked through.
3. Remove bay leaf and stir in kale. Continue cooking until kale is wilted, about 5 minutes.