Lemon Chicken Orzo Soup with Mushrooms and Kale (Edit recipe)

If easy, hearty and comforting is what you’re after, this Lemon Chicken Orzo Soup with Mushrooms and Kale just might be the ticket.

5 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	297
Fat:	6 g
Carbohydrates:	33 g
Protein:	27 g
Cholesterol:	36 g
Sodium:	365 mg
Fiber:	4 g
Sugars:	6 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

.5 cup Grain-free Cassava Orzo
Kosher Salt, to taste
Extra Virgin Olive Oil
2 Carrots, diced
1 Yellow Onion, diced
1 cup Crimini Mushrooms, sliced
3 cloves Garlic, finely chopped
1 quart free range, organic Chicken Stock
.5 cup Kale, chopped frozen
1 cup Chicken Breast, roasted or poached, and shredded
1 Lemon, Zest of entire lemon, juice of half the lemon
Black Pepper, Freshly-cracked, to taste
2 Tbsp fresh Dill, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fill a medium sauce pan with water and bring to a boil over high heat. Season the water with 2 teaspoons salt and add the orzo. Cook according to package instructions or until the orzo is barely al dente. Strain, rinse with water to prevent clumping, and set aside.
Add olive oil to a saute pan and heat over medium heat until shimmering. Add the carrot and onion and season with a pinch of salt. Cook, stirring, until slightly softened, around 6 minutes. Add the mushrooms and cook, stirring until slightly softened, around 5 minutes. Add the garlic and cook, stirring, 60 seconds.
Add the chicken stock and kale. Raise the heat to high and bring to a simmer. Cook until the carrots are soft, around 8 minutes. Add the chicken, lemon zest and juice.
Add the reserved orzo and stir through to combine. Taste for seasoning and adjust with salt and pepper as desired. Ladle the soup into individual serving bowls and garnish with fresh dill.