We can’t have too many soup recipes!
Filling as a cozy winter soup, and still light and healthy. This surprising chicken soup contains all the good stuff a chicken soup should have.
Caramelized garlic, fresh herbs, chicken broth, lots of lemon squeezes, kale, and orzo all make for a tasty satisfying main meal soup. This is easy, quick, and definitely, one you want on your weekly dinner rotation.
2 chicken breasts (about 1 pound)
kosher salt and black pepper
1/4 cup extra virgin olive oil
8-12 large cloves of garlic, smashed (use to your taste)
6 carrots, chopped
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme leaves
8 cups low sodium chicken broth
1 bay leaf
1 parmesan rind, plus grated parmesan, for serving
1 pinch crushed red pepper flakes
1 bunch Tuscan kale, roughly chopped
1 tablespoon fresh chopped dill, plus more for serving
juice of 2 lemons (or to taste)
1 pound orzo pasta
Season the chicken all over with salt and pepper.
In a large pot, heat the olive oil over high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Reduce heat to low, add the smashed garlic cloves and cook another 3-5 minutes, until golden. Add the carrots, sage, thyme, and a pinch of salt and pepper. Cook another 5 minutes. Add the broth, parmesan rind, and a pinch of red pepper flakes. Simmer over medium heat for 15-20 minutes or up to 4-6 hours over low heat.
Remove the chicken and shred, using 2 forks or your hands. Stir the kale, dill, and lemon juice into the soup, cook another 5 minutes. Remove the parmesan rind and bay leaf. Stir back in the shredded chicken. Taste and season with salt and pepper.
Bring a large pot of salted water to a boil. Cook the pasta according to directions non the package, until al dente. Drain.
Divide the orzo among bowls and pour the soup over top. Top each bowl with fresh dill and a squeeze of lemon, if desired.
The tableware is from Kookpunt.