Lemon Chicken Orzo Soup With Kale Recipe

Chicken soup

Few things are better on a chilly fall night than a healthy, hearty bowl of chicken noodle soup! For a delicious and veggie-packed twist, try this recipe from Seniors Helping Seniors® in-home care services:


1 tbsp. extra virgin olive oil, divided

1 lb. boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

1 tsp. dried oregano and/or thyme, divided

1 ¼ tsp. salt, divided

¾ tsp. ground pepper, divided

2 cups chopped onions

1 cup chopped carrots

1 cup chopped celery

2 cloves garlic, minced

1 bay leaf

4 cups unsalted chicken broth

2/3 cup whole wheat orzo pasta

4 cups chopped kale

1 lemon, zested and juiced


  • Heat 1 tbsp. olive oil in a large pot over medium-high heat. Add chopped chicken and sprinkle with ½ tsp. each oregano/thyme, salt, and pepper. Cook chicken until lightly browned (3 – 5 min), then transfer to a plate using a slotted spoon.
  • Add remaining 1 tbsp. oil, onions, carrots, and celery in the pot. Cook until vegetables are soft and lightly browned (3 – 5 min).
  • Add garlic, bay leaf, and remaining ½ tsp. oregano/thyme. Cook, stirring until fragrant (30 – 60 sec).
  • Add broth and bring to a boil over high heat. Add orzo. Reduce heat to a simmer, cover, and cook for 5 min.
  • Add kale and chicken. Continue cooking until the orzo is tender and the chicken is cooked through (5 – 8 min).
  • Remove from heat and discard bay leaf. Stir in lemon juice, lemon zest, and remaining ¾ tsp. salt and ¼ tsp. pepper.
  • Serve with a crusty slice of bread and enjoy in good company!

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