Chicken, Kale, and Brown Rice Soup

Heat butter in a large soup pot over medium heat. Add the onions, garlic, and a pinch of salt. Allow to cook until onions are translucent, 5 minutes. Add the carrots and celery and continue to cook for an additional 5 minutes. Add the brown rice and stir to incorporate with the vegetables. Stir in the broth and water, drop in the chicken breasts, and add the bay leaf and thyme bring to a boil, then reduce to a hard simmer, cover and cook until rice is tender, about 45 minutes. Remove the chicken and shred with fingers or chop with a knife then add it back to the soup pot. Stir in the kale, season with salt and pepper, and allow to cook until kale is tender, 5 minutes.

Serves 6 to 8