- 1 tbsp olive oil
- ½ yellow onion, thinly sliced
- 1 stalk celery, finely sliced
- 1-2 cloves garlic, finely minced
- 3 tbsp finely grated fresh ginger
- 1 tbsp ground turmeric
- 1-900 ml carton low-sodium chicken broth
- 1½ cups dry orzo pasta
- 1 rotisserie chicken
- 1½ cups chopped kale
- 3 tbsp finely chopped fresh parsley
- ½-1 lemon, juiced
- kosher salt, to taste
- freshly ground black pepper, to taste
- finely sliced red Thai chilis, optional for garnish and spice
- Heat the oil in a large pot or Dutch oven set over medium heat and add in the onions and celery. Cook, stirring frequently, just until the onions begin to soften, about 1 to 2 minutes. Add in the garlic, ginger and turmeric and continue to cook for an additional minute.
- Pour the chicken broth over the aromatics along with ½ cup of water and increase the heat to high. Bring the broth to a boil then stir in the orzo and cook for 5 to 6 minutes. The pasta will still quite toothy at this point but that’s ok!
- Meanwhile, remove the breasts from the whole chicken and chop or shred the meat.
- When the pasta has reached that toothy consistency, toss the chicken into the pot along with the chopped kale and continue to boil for an additional 3 to 4 minutes or until the chicken is heated through, the orzo is fully cooked, and the kale has softened.
- Just before serving, stir in the parsley, enough lemon juice to give the soup a bit of a zip, and season with salt and pepper. Serve the soup topped with a scattering of finely sliced red Thai chilis if you’re looking to really kick that cold to the curb!
Since there’s no such thing as too much soup, here’s a hearty beef noodle soup recipe to try out: