Why You’ll Love This Recipe

This soup delivers a refreshing twist on classic chicken soup with the addition of lemon zest and juice, which brighten the rich broth. The orzo adds comforting texture, while kale boosts the nutrition with its leafy goodness. It’s simple to prepare, packed with flavor, and ideal for both cozy dinners and nutritious lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  • 1 teaspoon dried oregano and/or thyme, divided
  • 1 ¼ teaspoons salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 4 cups unsalted chicken broth
  • ⅔ cup orzo pasta (preferably whole-wheat)
  • 4 cups chopped kale
  • 1 lemon, zested and juiced

Directions

  1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add chicken pieces seasoned with half the oregano, salt, and pepper. Cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  2. Add remaining olive oil to the pot. Sauté onions, carrots, and celery until softened, about 5-6 minutes.
  3. Stir in garlic, bay leaf, and remaining oregano, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in chicken broth and bring to a boil.
  5. Add orzo pasta and cook according to package instructions, about 8-10 minutes, until tender.
  6. Stir in chopped kale and cooked chicken. Simmer for 3-5 minutes until kale is wilted and everything is heated through.
  7. Remove bay leaf. Stir in lemon zest and juice. Adjust seasoning if needed.
  8. Serve hot with an extra squeeze of lemon if desired.

Servings and timing

This recipe serves about 4-6 people. Preparation time is roughly 15 minutes, with cooking time of about 25-30 minutes.

Variations

  • Substitute kale with spinach or Swiss chard for a different leafy green.
  • Use brown rice or quinoa instead of orzo for a gluten-free version.
  • Add fresh herbs like parsley or dill for added brightness.
  • Include diced tomatoes or bell peppers for extra color and flavor.
  • Make it spicier with a pinch of red pepper flakes or a dash of hot sauce.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally. Add a splash of broth or water if the soup thickens when chilled.

FAQs

Can I use frozen kale?

Yes, frozen kale works; add it later in the cooking process to avoid overcooking.

Can I prepare this soup in advance?

Yes, flavors improve after resting, but add lemon juice fresh before serving.

Can I substitute chicken breasts?

Chicken thighs can be used for more tender and flavorful meat.

How do I keep orzo from getting mushy?

Cook orzo separately and add it to the soup just before serving or cook until al dente.

Can I freeze this soup?

Yes, but lemon flavor may fade; reheat gently and add fresh lemon juice before serving.

What can I substitute for orzo?

Small pasta like ditalini or acini di pepe work well; for gluten-free options, use rice or quinoa.

Can I add other vegetables?

Yes, zucchini, peas, or green beans complement this soup nicely.

Is this soup low-calorie?

Yes, it’s light, nutritious, and full of wholesome ingredients.

How can I make the soup creamier?

Stir in a splash of cream or coconut milk after cooking.

Can I omit the lemon?

You can, but lemon adds brightness and balances flavors beautifully.

Conclusion

Lemon Chicken Orzo Soup with Kale is a wholesome, flavorful, and easy-to-make soup that combines fresh citrus, tender chicken, and nutritious greens in a comforting broth. Perfect for any season, this soup offers a healthy, satisfying meal that warms the soul and delights the palate.

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Lemon Chicken Orzo Soup with Kale

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Lemon Chicken Orzo Soup with Kale is a bright, nourishing soup featuring tender chicken, hearty kale, and delicate orzo pasta in a fragrant lemon-infused broth. Light yet satisfying, this healthy soup combines fresh citrus with wholesome ingredients for a perfect meal any time of year.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: 4-6 servings
  • Category: Soup
  • Method: Sautéing, Simmering
  • Cuisine: Healthy, Mediterranean-inspired
  • Diet: Gluten Free

Ingredients

2 tablespoons extra-virgin olive oil, divided

1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

1 teaspoon dried oregano and/or thyme, divided

1 ¼ teaspoons salt, divided

¾ teaspoon ground black pepper, divided

2 cups chopped onions

1 cup chopped carrots

1 cup chopped celery

2 cloves garlic, minced

1 bay leaf

4 cups unsalted chicken broth

⅔ cup orzo pasta (preferably whole-wheat)

4 cups chopped kale

1 lemon, zested and juiced

Instructions

  • Heat 1 tablespoon olive oil in a large pot over medium-high heat. Season chicken with half the oregano, salt, and pepper. Cook until lightly browned and cooked through, about 5-7 minutes. Remove and set aside.

  • Add remaining olive oil to pot. Sauté onions, carrots, and celery until softened, about 5-6 minutes.

  • Stir in garlic, bay leaf, and remaining oregano, salt, and pepper. Cook 1 minute until fragrant.

  • Pour in chicken broth and bring to a boil.

  • Add orzo pasta; cook according to package instructions (8-10 minutes) until tender.

  • Stir in kale and cooked chicken. Simmer 3-5 minutes until kale wilts and soup is heated through.

  • Remove bay leaf. Stir in lemon zest and juice. Adjust seasoning as needed.

  • Serve hot with extra lemon squeeze if desired.

Notes

Substitute kale with spinach or Swiss chard.

Use brown rice or quinoa instead of orzo for gluten-free.

Add fresh herbs like parsley or dill for brightness.

Include diced tomatoes or bell peppers for more flavor and color.

Spice it up with red pepper flakes or hot sauce.

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