Ingredients
Vegetables and Aromatics
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 2 cups finely chopped kale
- 1–2 tablespoons fresh chopped herbs (like parsley + dill)
Dairy and Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup half and half
Protein and Grains
- 2 cups shredded rotisserie chicken
- 1 cup uncooked orzo pasta
Seasonings and Liquids
- 6 cups chicken broth
- Zest and juice of 1 lemon
- 1 teaspoon Italian seasoning
- 1/2 teaspoon rubbed sage
- Kosher salt
- Fresh cracked black pepper
Instructions
- Heat fats: In a large pot over medium-high heat, melt the butter and olive oil together to prepare the base for sautéing the vegetables.
- Sauté vegetables: Add the sliced carrots, celery, and diced onion along with a couple pinches of salt and pepper. Cook while stirring frequently for about 6 minutes until the vegetables begin to soften.
- Add aromatics and spices: Stir in the minced garlic, Italian seasoning, rubbed sage, and additional salt and pepper. Continue cooking for 1 minute while stirring frequently to release the flavors.
- Add main ingredients: Mix in the finely chopped kale, shredded rotisserie chicken, uncooked orzo pasta, chicken broth, and half and half. Season with a few pinches of salt and pepper.
- Simmer soup: Increase heat to medium-high, cover the pot, and bring the soup to a simmer. Once simmering, reduce heat to low, keep covered, and simmer gently for about 5 minutes, stirring every couple of minutes to prevent the orzo from sticking, until the pasta is al dente.
- Finish and season: Remove the pot from heat and stir in the lemon zest, lemon juice, and fresh chopped herbs. Adjust salt and freshly cracked black pepper to taste before serving.
Notes
- Using rotisserie chicken saves time, but cooked shredded chicken can be substituted.
- Stirring frequently during the simmer helps prevent the orzo from sticking to the bottom of the pot.
- Fresh herbs like parsley and dill add brightness but can be adjusted to your preference.
- For a dairy-free version, substitute half and half with coconut milk or a non-dairy creamer.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
