Fall Chicken And Orzo Soup

A cozy and nourishing soup brimming with lots of veggies and filled with protein thanks to the chicken, with a little comfort food vibes thanks to the orzo. This soup is fantastic to freeze or make a double batch of, and simply defrost and warm in the pot when you're ready to serve.

By @kalejunkie

Original recipe source

Cook time: 45 minutes

Servings: 6

Ingredients

• 2 tb olive oil
• 3 stalks celery
• 1 small yellow onion
• 0.5 lb cremini mushrooms
• 4 cloves garlic
• 1 tb dried thyme
• 1 lb boneless skinless chicken thighs
• 6.5 cups chicken broth
• 1 cup orzo
• 1 bay leaf
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 2 cups butternut squash
• 0.5 bunch curly kale
• 0.25 cup parsley
• 1 lemon
• 0 to taste kosher salt
• 0 to taste ground black pepper

Instructions

1. In a large pot over medium heat, add the olive oil, along with the celery, onion and mushrooms. Cook for about 6-7 minutes until the veggies have softened.
2. Add in the garlic and thyme. Cook one minute longer.
3. Add the chicken, chicken broth, orzo and bay leaf, along with the salt and pepper. Stir and bring to a gentle bowl, then cover and reduce the heat to low, and allow to cook for 15 minutes.
4. Remove cover and add the squash. Cover and cook for 15-20 minutes or until the chicken is cooked through.
5. Remove the pot from the heat. Take the chicken out of the pot, shred it with two forks, then add it back to the pot along with the kale, parsley and lemon juice.
6. Add more salt & pepper if desired and enjoy.