Tina’s Soup: Lemon Chicken Orzo Soup with Kale

7 months ago 65
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September 26, 2021 astatine 1:43 pm


  • 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


  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.

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