Ingredients 2 tablespoons olive oil 1.5 lbs. boneless chicken breasts, cut into cubes 2 leeks, halved and sliced (soaked in water to remove the sand/grit) 3 garlic cloves, minced 1 lb. carrots, sliced ⅓ cup lemon juice 2 teaspoons lemon zest 7 cups low sodium chicken broth 1 cup orzo 2 tablespooons fresh thyme 1 tablespoon fresh rosemary salt to season 4 cups kale, roughly chopped Instructions Heat a large dutch oven to medium high heat. Add olive oil and chicken cubes. Saute until chicken is cooked through, about 4-6 minutes. Add leeks, garlic, and carrots. Stir ingredients and cook for about 3-4 minutes. Next add lemon juice, lemon zest, and chicken broth. Bring to a slow simmer. Add in orzo, thyme, rosemary, and salt to season. Cook pasta for 8 minutes. Add in kale and cook for 1 minute. Remove soup from heat and serve! Optional: garnish with freshly grated parmesan cheese Nutrition Information Serving size: 1½ cups Calo...