Lemon Orzo Soup

I came home to Colorado for the Holidays and it is officially winter here! The snow is coming down which means it is the perfect season to make soup. I wanted to make a soup that was warm and cozy with nutritional value. This lemon orzo soup hits the spot and is perfect for those cold winter days!

INGREDIENTS:

• 6 cups of chicken broth

• 1.5 chicken breast

• 1 cup of diced carrots

• 1 cup of diced celery

• 1 diced yellow onion

• 2 cups of shredded kale

• 1 cup of uncooked orzo

• 1.5 lemons

• Parsley to garnish

• Salt, garlic powder and lemon pepper to taste

DIRECTIONS:

• In a dutch oven or soup pot- turn to medium heat and add a little oil. Sauté the onion, carrots, and celery.

• In another pot- bring your chicken in water to a boil. Once the water begins to boil with the chicken, place a lid on top. Let the chicken cook on low with the lid for 40 minutes. After the chicken is cooked- drain the water and shred the chicken.

• Once the veggies are soft- add in the chicken broth. Let it cook for about 10-15 minutes on medium heat. Add in the uncooked orzo and cover with a lid for 20 minutes.

• After the orzo is done cooking- add in 1.5 lemon juiced. Stir and place the lid back over the top.

• Add in your shredded chicken and shredded kale. Add salt, pepper, garlic powder to taste. Stir and place the lid back over the top again for another 10-15 minutes.

• Serve with a lemon wedge and fresh parsley over the top!

Warm, easy, and filled with nutrients!

DIETARY INFO:

• Gluten free: omit Orzo and sub for cauliflower rice