Tina’s Soup: Lemon Chicken Orzo Soup with Kale

Ingredients:

• 2 tablespoons extra-virgin olive oil, divided
• 1 lb boneless, skinless chickenhearted breasts, trimmed and chopped into 1-inch pieces
• 1 spoon dried oregano and/or thyme, divided
• 1 ¼ teaspoons salt, divided
• ¾ spoon crushed pepper, divided
• 2 cups chopped onions
• 1 cupful chopped carrots
• 1 cupful chopped celery
• 2 cloves garlic, minced
• 1 bay leaf
• 4 cups unsalted chickenhearted broth
• ⅔ cupful orzo pasta, preferably whole-wheat
• 4 cups chopped kale
• 1 lemon, zested and juiced

Directions:

1. Heat 1 tablespoonful lipid successful a ample cookware implicit medium-high heat. Add chickenhearted and sprinkle with 1/2 spoon each oregano (and/or thyme), brackish and pepper. Cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Using a slotted spoon, transportation the chickenhearted to a plate.
2. Add the remaining 1 tablespoonful oil, onions, carrots and celery to the pan. Cook, scraping up immoderate browned bits, until the vegetables are brushed and lightly browned, 3 to 5 minutes. Add garlic, bay leafage and the remaining 1/2 spoon oregano (and/or thyme). Cook, stirring, until fragrant, 30 to 60 seconds.
3. Add broth and bring to a boil implicit precocious heat. Add orzo. Reduce vigor to support a simmer, screen and navigator for 5 minutes. Add kale and the chicken, on with immoderate accumulated juices. Continue cooking until the orzo is tender and the chickenhearted is cooked through, 5 to 8 minutes more.
4. Remove from heat. Discard bay leaf. Stir successful citrus zest, citrus foodstuff and the remaining 3/4 spoon brackish and 1/4 spoon pepper.