Ingredients
Vegetables
- 1 onion, chopped
- 1/2 cup carrot, shredded
- 2 cups kale, ribs removed and leaves finely chopped
Liquids & Seasonings
- 12 cups chicken broth
- 1/4 cup lemon juice
- 2 slices of lemon
- 1 tablespoon olive oil
Protein & Pasta
- 3 cups cooked chicken, chopped (rotisserie chicken recommended)
- 1 box orzo (approximately 1.5 to 2 cups)
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 2-3 minutes.
- Add Carrots: Stir in the shredded carrots with the onions and continue to sauté for another minute to soften the carrots slightly.
- Add Broth and Bring to Boil: Pour in the chicken broth and increase the heat to bring the mixture to a rolling boil.
- Add Orzo: Once boiling, reduce heat to medium and stir in the orzo pasta. Let it cook uncovered for about 6 minutes, stirring occasionally to prevent sticking.
- Add Chicken and Kale: Add the chopped cooked chicken and finely chopped kale to the soup. Continue cooking for an additional 1-2 minutes until the kale is wilted and chicken is heated through.
- Finish with Lemon: Remove the pot from heat. Stir in the fresh lemon juice, then add the lemon slices to the soup for extra flavor and garnish.
Notes
- Rotisserie chicken works perfectly for a quick and flavorful protein addition.
- Use fresh lemon juice for the best bright citrus flavor.
- To make this soup gluten-free, substitute orzo with gluten-free pasta or rice.
- Adjust broth amount if you prefer a thicker or thinner soup consistency.
- Leftovers can be refrigerated 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
