This healthy, easy soup is loaded with vegetables, protein and fiber to keep you full and fueled. Serve this winter soup topped with a sprinkle of Parmesan cheese, and a side of garlic toast.
lemon chicken orzo soup with kale
Lemon Chicken Orzo Soup with Kale
Ingredient
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2 tablespoons extra-virgin olive oil, divided
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1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
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1 teaspoon dried oregano and/or thyme, divided
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1 ¼ teaspoons salt, divided
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¾ teaspoon ground pepper, divided
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2 cups chopped onions
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1 cup chopped carrots
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1 cup chopped celery
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2 cloves garlic, minced
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1 bay leaf
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4 cups unsalted chicken broth
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⅔ cup orzo pasta, preferably whole-wheat
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4 cups chopped kale
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1 lemon, zested and juiced
Instructions
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Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and sprinkle with 1/2 teaspoon each oregano (and/or thyme), salt and pepper. Cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate.
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Add the remaining 1 tablespoon oil, onions, carrots and celery to the pan. Cook, scraping up any browned bits, until the vegetables are soft and lightly browned, 3 to 5 minutes. Add garlic, bay leaf and the remaining 1/2 teaspoon oregano (and/or thyme). Cook, stirring, until fragrant, 30 to 60 seconds.
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Add broth and bring to a boil over high heat. Add orzo. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add kale and the chicken, along with any accumulated juices. Continue cooking until the orzo is tender and the chicken is cooked through, 5 to 8 minutes more.
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Remove from heat. Discard bay leaf. Stir in lemon zest, lemon juice and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.