Cold-Fighting Chicken Soup with Kale and Orzo
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!
Servings: 8
Ingredients
- 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 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
Instructions
- 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.
Notes
SUBSTITUTIONS:
- Any green can be used in place of the kale, such as spinach or Swiss chard.
- Use rice in place of orzo.
- Can be made 1-2 days ahead of time. Cool and refrigerate until needed.
- Reheat on the stovetop or microwave.
- Place in airtight containers in the quantity desired. Freeze for 2-3 months.
- Thaw in the refrigerator or in the microwave.
- Reheat on the stovetop or in the microwave.
Nutrition
Serving: 1 | Calories: 220kcal | Carbohydrates: 21g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 967mg | Potassium: 462mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3274IU | Vitamin C: 26mg | Calcium: 76mg | Iron: 1mg