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.
annika says
You will love the thirties… nothing compares to confidence and wisdom!!
Jasmine says
Thank you, Annika!! π Definitely looking forward to it!
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. π
Jasmine says
You’re the best!! Thank you, Rach!!
Archana says
Yummy! Love all the veggies you have used in this recipe. I will def try this
Jasmine says
Thank you, Archana!!!
Rach @ This Italian Family says
Oh yum! What a great soup for this weather!
Jasmine says
It really is!! Been eating it all week with this rainy, chilly weather we’ve been having down there. Thank you!
Colleen says
What a lovely soup! I think I may need to go buy some orzo!
Jasmine says
π π
polentaebaccala says
Hi Jasmine π Iβve nominated you for the Blogger Recognition Award, since I like your blog and photos:
https://polentaebaccala.com/2017/02/01/blogger-recognition-award/
Participation is purely optional, but it’s a nice thing I think, so if you are interested please follow the link to my blog to check out the rules. And have a nice day! π
Jasmine says
Thank you so much!! <3
polentaebaccala says
π
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
Jasmine says
Thank you, Roberta!! I love the days when I can get into bed super early. π I hope you had a wonderful weekend!
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
Rhonda Sittig says
Missing your posts Jasmine. Hoping all is well with you blog friend. xo
Lynz Real Cooking says
Happy Birthday dear Jasmine!
Jasmine says
Thank you so much, Lynn!!