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!
Helpful tools and equipment to make Cold-Fighting Chicken Soup with Kale and Orzo (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 297 Total Fat 9g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 6g Cholesterol 56mg Sodium 1023mg Carbohydrates 30g Net Carbohydrates 0g Fiber 4g Sugar 3g Sugar Alcohols 0g Protein 26g