Cold-Fighting Chicken Soup with Kale and Orzo is good for what ails ya! It may not cure a common cold but with a touch of turmeric, lots of garlic, the brightness of lemon and some heat from crushed red pepper flakes, you’ll have a fighting chance against one!
First, to be clear, I’m not making any medical claims here! However, having just gotten over a whopper of a cold and practically living on this soup, I am making a full and total claim that this soup is delicious, made me feel better like a warm hug and was just the punch my dulled tastebuds needed.
It’s also super easy to make because it cooks up in one pot!
How to make Cold-Fighting Chicken Soup with Kale and Orzo:
- Combine onion, celery and carrot in a Dutch oven or other large soup pot and cook that in olive oil until the veggies are nice and tender.
- Add the garlic then chicken broth. If you have some homemade chicken broth/stock on hand, by all means, use it! Otherwise, a good, purchased broth such as Swanson Natural Goodness works well.
- Bring that to a boil and add four boneless skinless chicken breast halves that you’ve cut in half widthwise for eight large chunks.
- Simmer for 10-15 minutes or until the chicken is thoroughly cooked through.
- Transfer it to a plate to let cool to the touch.
- Meanwhile, toss in a bunch of coarsely chopped kale and whole-wheat orzo. I like to use whole-wheat orzo in soups because the orzo keeps its texture. And, you’ve got a cold (or flu) and you need all the goodness you can get!
- Let the kale and orzo simmer away until the orzo is tender.
- Shred the chicken and add it back into the soup.
- Add turmeric, lemon juice, some crushed red pepper flakes, parsley…
And mmwaaahhhhh! Some bread and with Cold-Fighting Chicken Soup with Kale and Orzo, you’ve got a bowl of goodness that your tastebuds will thank you for!
For more great, healthy soup and stew recipes, try my:
- Slow Cooker Southwestern Turkey, Butternut Squash and Black Bean Stew
- Italian Vegetable Stew
- Smoky Spanish Vegetable and White Bean Soup with Kale
- Spicy Kale, Butternut Squash and Lentil Soup with Bacon
- Green Minestrone with Radish Greens Pesto
- Russian Cabbage Soup
- Thai Red Curry Sweet Potato and Lentil Soup
- Asian Vegetable Soup with Tofu and Rice Noodles
- Vegetable Barley Soup
Helpful tools and equipment (Affiliate Links):
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 1 large carrot, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 4 boneless skinless chicken breast halves (approximately 1 1/2 pounds)
- 1 cup whole wheat orzo
- 1 large bunch of kale, stems removed, coarsely chopped
- 1 large lemon, juiced
- 1 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground turmeric
- Salt and freshly ground black pepper, to taste
- 1/4 chopped fresh parsley
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.
- Add the celery and carrot. Continue cooking another 8-10 minutes or until vegetables are very soft.
- Add the garlic and cook 10 seconds or until fragrant.
- Add the chicken broth. Bring to a boil.
- Cut the chicken breasts in half widthwise and place them in the pot. Reduce heat to medium-low and simmer 10-12 minutes. Transfer to a plate and let cool to the touch.
- Add the orzo and kale to the pot. Simmer over medium-low heat until orzo is cooked through.
- Shred the chicken and add it back to the pot. Add remaining ingredients.
- Adjust seasoning with salt and black pepper to taste.
Amount Per Serving Calories 297Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 56mgSodium 1023mgCarbohydrates 30gFiber 4gSugar 3gProtein 26g