Recipe #138.
                                                 Chicken, Rice and Kale Soup

1 Pound Chicken Tenderloins; cubed.
1/2 Onion; chopped.
1 Clove of Garlic; chopped.
1 Bunch of Kale; chopped or 1 Pound Bag Frozen Kale.
1 Cup Instant Brown Rice.
2-3 Boxes Low Sodium and Fat Chicken Broth.
2-3 Reduced Sodium Chicken Bouillon Cubes.
Water to fill the Crock-Pot about 3/4 full.

Put all of the ingredients except the Brown Rice and Kale into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add the Rice and Kale during the last 1-2 hours of cooking time.