Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Juice of 1 lemon
- Salt and pepper to taste
- 2 cups kale, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chicken thighs and cook until browned. Remove and set aside.
- Sauté the onion, carrots, and celery until tender.
- Add the garlic and cook for an additional minute.
- Pour in the chicken broth and return the chicken to the pot.
- Add the orzo, thyme, oregano, bay leaf, salt, and pepper.
- Simmer until orzo is cooked, about 10 minutes.
- Stir in the lemon juice and kale, cooking until the kale is wilted.
- Remove the bay leaf and serve hot.
Notes
- For extra flavor, marinate the chicken in lemon juice and herbs before cooking.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 24 grams
- Cholesterol: 70 mg
Keywords: Lemon Chicken Orzo Soup, Comfort Food, Chicken Soup