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In a large pot over medium-high heat, bring 1/2 cup broth to a simmer.
Add onion, carrots and celery and cook until onion is translucent, stirring occasionally, about 8 minutes.
Add remaining 7 1/2 cups broth, 2 cups water, rice, chicken and bay leaf.
Bring to a boil. Reduce heat to a simmer, cover and cook until rice is tender and chicken is cooked through, about 35 minutes.
Stir in kale, and continue cooking just until kale is wilted and tender, 3 to 5 minutes.