In just a few short weeks, I’ll be leaving my twenties behind forever.
It has slowly started to become apparent to me that I’m entering a new decade – waiting in line to renew my license or having to scroll a little longer to find the year of my birth or hearing new phrases and acronyms that I now have to google to understand.
And then there are the nights when I tell myself, “You’ve still got it!” as I climb into bed at 8:30 in my onesie while clutching my multivitamins.
Overall, my twenties were a time of growth. Like, give or take 15 pounds. And I swear I’m now an inch shorter. But, also growth in myself and my self-confidence and finding what makes me happy. My twenties were also the time that I learned how therapeutic cooking is for me and through this blog I’ve been able to write and express myself, experiment, and be silly and sentimental.
And I’m so excited and optimistic for all that’s to come in my thirties.
This soup is what I’d consider a perfect soup! It’s light with low sodium chicken broth, and not cream. It’s filling with shredded chicken breast and orzo. And it’s nutritious with kale, carrots, and leeks.
I poached 2 boneless, skinless chicken breasts in boiling water before shredding. While they boiled, I diced all my vegetables (be sure to only dice the white stems of the leeks – we are doing a quick saute and so the green “leaves” would be too tough to eat in that amount of time!). Then heat olive oil in a large pot over medium heat, add vegetables and thyme, and sprinkle in the seasonings. Pour in the chicken broth and bring to a boil, then add orzo and cook until just tender before adding the chopped kale and chicken. Squeeze in some fresh lemon juice and adjust seasonings to taste.
- 2 cooked chicken breasts, shredded
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 leeks, diced (only dice the white stem)
- 2 large carrots, diced
- 3 sprigs, fresh thyme leaves
- 8 cups low sodium chicken broth
- 2 cups kale, ribs removed and finely chopped
- 1 cup orzo
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 1/4 cup freshly squeezed lemon juice
- 1 tsp coarse kosher salt, more to taste
- freshly cracked black pepper
- In a large pot, heat olive oil over medium heat. Add onions and saute for about 3-4 minutes before tossing in the carrots and leek. Saute for 2-3 minutes before adding the garlic and thyme, then saute for an additional minute. Add the Italian seasoning, salt, pepper, and stir.
- Pour in chicken broth and bring to a boil. Add orzo, then reduce heat and simmer on medium-low for about 5-6 minutes, until orzo is tender. Add the chopped kale and chicken and let wilt for 1-2 minutes. Stir in lemon juice and salt and pepper, to taste. Serve warm.