Name: Chicken Orzo & Kale Soup
Prep time: 15 min
Cook time: 20 min
Yield: 4 people
Ingredients: 1 tbsp olive oil (or you can use avocado oil); 2 each heirloom organic carrots (sliced); 1 cup chopped yellow onion; 2 each celery ribs (sliced); 1 med bay leaf; 1 tsp Italian seasoning; 2 tsp kosher salt & fresh ground pepper; 4 cups chicken broth; 1 whole Cooked Rotisserie Chicken (slightly shredded or cut into cubes); 1 cup orzo, uncooked; 1 tsp crushed red pepper; 3 cups curly kale (torn into bite size pieces); 2 tbsp shredded parmesan cheese

This chicken and orzo soup is amazing and perfect for a cold winter night. Now that winter has arrived, Scott and I plan on staying on the boat a few winter nights to see if we like it. There’s something romantic and cozy about bundling up on a cold night and making homemade soup.

Everyone loves homemade chicken soup, but it can also take a few hours to make (if you are making your own broth). The best part about this chicken orzo and kale soup, is that it’s not only tasty, but it takes just a few minutes to make. That makes for the perfect soup recipe on a boat, when you don’t have a lot of time or space.

One great thing about this chicken & orzo kale soup recipe, is that you can alter it however you wish. Don’t like kale? Use spinach. Don’t like orzo? Use cooked wild rice. The most important thing to remember, is to have your favorite blanket and a movie ready for after dinner. Enjoy!

Chicken Orzo & Kale Soup Yum

This savory chicken soup is perfect for a cold winter's night and it only takes a few minutes to prepare. Everyone in your family will love it.

Course

Main Dish

Cuisine

American, Italian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 tbsp olive oil or you can use avocado oil
2 each heirloom organic carrots sliced
1 cup chopped yellow onion
2 each celery ribs sliced
1 med bay leaf
1 tsp Italian seasoning
2 tsp kosher salt & fresh ground pepper
4 cups chicken broth
1 whole Cooked Rotisserie Chicken slightly shredded or cut into cubes
1 cup orzo, uncooked
1 tsp crushed red pepper
3 cups curly kale torn into bite size pieces
2 tbsp shredded parmesan cheese

Course

Main Dish

Cuisine

American, Italian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 tbsp olive oil or you can use avocado oil
2 each heirloom organic carrots sliced
1 cup chopped yellow onion
2 each celery ribs sliced
1 med bay leaf
1 tsp Italian seasoning
2 tsp kosher salt & fresh ground pepper
4 cups chicken broth
1 whole Cooked Rotisserie Chicken slightly shredded or cut into cubes
1 cup orzo, uncooked
1 tsp crushed red pepper
3 cups curly kale torn into bite size pieces
2 tbsp shredded parmesan cheese

Instructions

In a Dutch oven or large stock pot heat oil and saute carrots for 2 minutes. Add celery and yellow onions and saute for 3-4 minutes until tender. Add bay leaf, Italian seasoning, salt and pepper and cook for 1 minute.
Add chicken broth and bring to a boil. Add chicken, orzo, crushed red pepper and curly kale. Reduce to a simmer and cook uncovered for about 10 minutes or until orzo is tender. Sprinkle Parmesan cheese and serve with crusty warm bread.

Share this Recipe

This smoked salmon pasta is probably the top favorite recipe I have been making over the past five years. It all started when I owned our wine shop, The Wine Alley and we started carrying a local smoked salmon. Steve’s Hot Smoked Salmon, is made locally in Buckley. It’s unlike any other smoked salmon you will try. It’s extremely moist and super flavorful! You can get this at The Wine Alley or at some local grocery stores.

Don’t try and serve this simply as an appetizer by itself, unless you have more than one filet. It will disappear in literally five minutes as I learned the hard way.

How the Smoked Salmon Pasta came to life

Back to the smoked salmon pasta dish! Scott and I were working late one night and I didn’t have time to go to the grocery store, but I knew I had some salmon in the fridge at the wine shop. I decided to whip up a simple pasta dish and when I say simple, that’s exactly what this is! It only has a handful of ingredients and it is elegant enough to serve at a dinner party. It also would be super easy to make on a boat! Enjoy!

Smoked Salmon Pasta
Yum

This is an all time favorite dish that I make for friends and family who rave over it. It is rich and hearty and super easy to make.

Course

Main Dish

Cuisine

American

Prep Time

5 minutes

Cook Time

10 minutes

Servings

people

Ingredients

1 16oz box bow tie pasta
1 tbsp extra virgin olive oil
1/3 cup chopped yellow onion
1 tsp garlic salt
1/4 tsp fresh ground pepper
1 tsp dried parsley
1.5 cups heavy whipping cream
1 tbsp corn starch
2 tbsp water
2-3 packages Steves Hot Smoked Salmon you can use any smoked salmon, but this is the best
1 tbsp capers
1/4 cup shredded parmesan cheese

Course

Main Dish

Cuisine

American

Prep Time

5 minutes

Cook Time

10 minutes

Servings

people

Ingredients

1 16oz box bow tie pasta
1 tbsp extra virgin olive oil
1/3 cup chopped yellow onion
1 tsp garlic salt
1/4 tsp fresh ground pepper
1 tsp dried parsley
1.5 cups heavy whipping cream
1 tbsp corn starch
2 tbsp water
2-3 packages Steves Hot Smoked Salmon you can use any smoked salmon, but this is the best
1 tbsp capers
1/4 cup shredded parmesan cheese

Instructions

Make pasta according to the directions.
In a large skillet, heat olive oil and saute' onions until tender, about 3 minutes. Season with garlic salt, ground pepper and parsley. Add whipping cream, stirring frequently. To thicken, mix corn starch with water and gradually pour into cream mixture. If it gets too thick, then add some pasta water until you get the consistency you like. Add smoked salmon, breaking it up into bite size pieces. Stir in capers and cooked pasta. Stir in parmesan cheese and serve immediately.

Share this Recipe