Lemon Chicken Orzo Soup with Mushrooms and Kale

Ingredients

For the Soup Base:

• 2 tablespoons extra virgin olive oil

• 2 carrots, diced

• 1 yellow onion, diced

• 2 stalks celery, sliced

• 1 cup cremini mushrooms, sliced

• 3 cloves garlic, finely chopped

• 1 quart (4 cups) chicken stock

• Kosher salt and freshly ground black pepper to taste

For the Soup:

• 2/3 cup orzo pasta

• 1 pound boneless, skinless chicken thighs (or 1 cup cooked, shredded chicken)

• 3-4 cups baby kale, chopped

• Zest of 1 lemon

• Juice of 1/2 lemon (or to taste)

• 2 tablespoons fresh dill, chopped

• 1/4 cup milk or cream (optional)

• Grated Parmesan cheese for serving (optional)

Instructions

Prepare the Orzo:

1. Fill a medium saucepan with water and bring to a boil over high heat

2. Season the water with 2 teaspoons salt and add the orzo

3. Cook according to package instructions until barely al dente

4. Strain, rinse with water to prevent clumping, and set aside

Make the Soup Base:

1. Heat olive oil in a large soup pot over medium heat until shimmering

2. Add carrots and onion, season with a pinch of salt

3. Cook, stirring, until slightly softened, about 6 minutes

4. Add celery and mushrooms, cook stirring until softened, about 5 minutes

5. Add garlic and cook, stirring, for 60 seconds

Cook the Chicken and Finish the Soup:

1. Add chicken stock and bring to a simmer over high heat

2. If using raw chicken thighs, add them now and cook for 15-20 minutes until done, then remove and shred

3. Add kale to the pot and cook until carrots are soft, about 8 minutes

4. Add the cooked orzo, shredded chicken, lemon zest, and lemon juice

5. Stir to combine and cook for 2-3 minutes to heat through

6. If using, stir in milk or cream

7. Taste and adjust seasoning with salt and pepper

Serving:

1. Ladle soup into individual bowls

2. Garnish with fresh dill and grated Parmesan cheese if desired

3. Serve immediately while hot

This comforting soup combines tender chicken with hearty vegetables and orzo pasta in a bright, lemony broth. The mushrooms add earthy depth while the kale provides nutritious greens, making this a complete and satisfying meal perfect for cold weather.