Lemon Chicken Orzo Soup with Kale

 

Lemon Chicken Orzo Soup with Kale

 

A brilliant, hearty soup best for any day. Tangy lemon lifts the flavor of gentle fowl, orzo, and nutrient-rich kale for a comforting but healthy meal.

Ingredients (Serves four–6)

1 tablespoon olive oil

1 medium onion, diced

2–3 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 pound (≈450g) boneless, skinless chook breast or thighs

6 cups bird broth (low sodium encouraged)

1 cup orzo pasta

1–2 cups chopped kale (stems eliminated)

Juice and zest of 1 lemon

1 teaspoon dried thyme (or 1 tablespoon fresh)

1 teaspoon dried oregano (optional)

Salt and black pepper, to flavor

Fresh parsley, chopped, for garnish

Instructions

1. Sauté greens: Heat olive oil in a big pot over medium warmness. Add onion, carrots, and celery. Cook five–7 minutes until softened. Stir in garlic for 1 minute until aromatic.

2. Cook chicken: Add bird breasts and pour in fowl broth. Bring to a mild boil, then lessen heat to simmer for 15–20 mins till the chicken is absolutely cooked. Remove fowl, shred with  forks, and go back it to the pot.

3. Cook orzo: Stir in orzo pasta and simmer eight–10 mins until smooth.

4. Add kale and seasonings: Mix in chopped kale, lemon juice, lemon zest, thyme, and oregano. Simmer 2–three minutes until kale is wilted. Taste and season with salt and pepper.

5.  Optional: drizzle olive oil or sprinkle Parmesan for additonal taste.

Tips & Variations

For quicker prep, use pre-chopped veggies or leftover cooked hen.

 Substitute orzo with small pasta shapes, rice, or quinoa for version.

Add a pinch of overwhelmed red pepper flakes for subtle heat.

Store leftovers in the fridge up to two–three days; reheat with a splash of broth to keep consistency.

This soup is nutrient-wealthy, with protein from chicken, vitamins from kale and carrots, and a clean lemon taste that balances the savory broth. It’s ideal for a comfy lunch, dinner, or meal prep.