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Kale Chicken Orzo Soup with Lemon

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.

Somehow light and hearty, this soup is a real winner – a quick weeknight dinner that heats up nicely the next day!
Kale Chicken Orzo Soup with Lemon
Serves 6
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 cooked chicken breasts, shredded
  2. 1 yellow onion, diced
  3. 3 garlic cloves, minced
  4. 2 leeks, diced (only dice the white stem)
  5. 2 large carrots, diced
  6. 3 sprigs, fresh thyme leaves
  7. 8 cups low sodium chicken broth
  8. 2 cups kale, ribs removed and finely chopped
  9. 1 cup orzo
  10. 2 tbsp olive oil
  11. 2 tsp Italian seasoning
  12. 1/4 cup freshly squeezed lemon juice
  13. 1 tsp coarse kosher salt, more to taste
  14. freshly cracked black pepper
Instructions
  1. 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.
  2. 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.
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  2. Rachel says

    I’m literally curled up in bed at 8:30 every week night. If I’m not, something is tragically wrong or I have a horrible event I have to be at. Happy early birthday, Jas!! I think you’re just hitting your stride. 😉

    Reply

  7. Roberta Briffa says

    Hi Jasmine, I’m catching up on your posts and I just love this one! I laughed so much when I read the going-to-bed-at-8.30 bit, because I can identify so much! I haven’t been able to do that lately, but boy don’t I wish. This recipe is so right up my street as lately I’m into poaching chicken and trying to cook more soups. So I will definitely keep in mind this one for next time. I just need to get my hands on some orzo pasta and make it. Thanks for sharing x

    Reply

  8. Rhonda Sittig says

    Hi Jasmine!! this soup look hearty and healthy– just what we’re needing right now. I’ve made 2 of our tortillas soups (a favorite genre of soups!) and they were both super! I agree the 20’s are such a growing time– but the 30’s are awesome because you know who you are and what you truly want in life. I know you’ll do so well ahead… (being in the 60’s here, I’m glad for the time it gives to sit over long lunches with friends, and to read and learn whatever I’m interested in, to hang out with our kids… It’s also an exciting decade!). take care– and thanks for the soup recipes!! xo

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