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Chicken Soup With Kale And Orzo

chef.julissa's picture
Ingredients
  Garlic 5 Clove (25 gm), peeled and finely chopped
  Carrots 2 Medium, scrubbed and diced
  Celery ribs 2 , scrubbed and diced
  Potatoes 2 Medium, washed and thinly sliced into 1/8-inch thick rounds (Yellow Or Red Or Purple, Yukon Gold Or Yellow Finn Add Lots Of Flavor)
  Olive oil 4 Teaspoon (1 Tablespoon And 1 Teaspoon)
  Kale 12 Ounce, trimmed, roughly chopped, washed, and drained
  Chicken stock 8 Cup (128 tbs)
  Spanish onion 1 , peeled, diced
  Orzo pasta 1⁄2 Cup (8 tbs) (Rice Shaped Pasta)
  Chicken 1 , cooked, roughly chopped (Use The Whole Meat From The Bird)
  Mixed herbs 1⁄2 Cup (8 tbs) (Cilantro, Basil, Thyme, Oregano, Parsley)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Heat a Dutch oven on low flame and add olive oil.
2) Add the onion and sauté until tender.
3) Add the garlic and sauté them too until it releases fragrance.
4) Take a pot and add the carrots and celery to it along with salt and onion-ginger.
5) Cook for 6 minutes, stirring frequently after placing cover on pot.
6) Add both the kale and potatoes, sautéing them for 3 minutes.
7) Add the stock and allow to boil with the pot covered.
8) Lower heat and simmer for about 3 minutes until the potatoes become soft.
9) Increase heat and allow to boil again.
10) Saute the ginger in it until it releases the fragrance.
11) Add the orzo and cook for 5 minutes until the pasta is soft.
12) Add the chicken meat and simmer it for 3 minutes.

SERVING
13) Garnish with fresh herbs and add the pepper and a little more salt if necessary before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Restriction: 
Pregnancy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
2

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