Chicken Orzo & Kale Soup

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!

Print Recipe

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

1. 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.
2. 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