Categories: Soup

Ingredients

• 2 tbsp. olive oil, divided
• 1 lb. chicken breasts, trimmed and cut into 1-inch pieces
• 1 tsp dried oregano and/or thyme, divided
• 1 1/4 tsp salt, divided
• 3/4 tsp black pepper, divided
• 2 cups chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 garlic cloves, minced
• 1 bay leaf
• 4 cups chicken broth
• 2/3 cup orzo pasta
• 4 cups chopped kale
• 1 lemon, zested and juiced

Directions

1. Heat 1 tbsp. oil in a large pot over medium-high heat. Add chicken and sprinkle with 1/2 tsp each oregano and/or thyme, salt and pepper. Cook, stirring occasionally, until lightly browned, 3-5 minutes. Using a slotted spoon, transfer the chicken to a plate.

2. Add the remaining 1 tbsp. oil, onions, carrots and celery to the pan. Cook, scraping up any browned bits, until the vegetables are soft and lightly browned, 3-5 minutes. Add garlic, bay leaf, and the remaining 1/2 tsp oregano and/or thyme. Cook, stirring, until fragrant, 30-60 seconds.

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, 5-8 minutes more.

4. Remove from heat. Discard bay leaf. Stir in lemon zest, lemon juice and the remaining 1/4 tsp salt and 1/4 tsp pepper.

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