Lemon Chicken Soup

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 Calories: 179 Fat: 6 g Carbohydrates: 11 g Sugar: 4 g Sodium: 220 mg Fiber: 2 g Protein: 21 g Cholesterol: 62 mg