Lemon Chicken Orzo Soup with Kale
Colder temps are officially here! Try this protein-packed savory soup :)
Ingredients:
2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
1 teaspoon dried oregano and/or thyme, divided
1 ¼ teaspoons salt, divided
¾ teaspoon ground pepper, divided
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
2 cloves garlic, minced
1 bay leaf
4 cups unsalted chicken broth
⅔ cup orzo pasta, preferably whole-wheat
4 cups chopped kale
1 lemon, zested and juiced
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Remove from heat. Discard bay leaf. Stir in lemon zest, lemon juice and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
Courtesy of Eating Well
