
Lemon Chicken & Orzo Soup with Kale
Take your chicken soup game to the next level with lots of veggies, orzo and a bright splash of fresh lemon juice.
Calories
230 (1 serving)
Total Fat
5g (1 serving)
Saturated Fat
1g (1 serving)
Cholesterol
45mg (1 serving)
Sodium
85mg (1 serving)
Total Carbs
30g (1 serving)
Dietary Fiber
3g (1 serving)
Sugars
5g (1 serving)
Protein
16g (1 serving)
Calcium
83mg (1 serving)
Iron
2mg (1 serving)
Potassium
805mg (1 serving)
- 1 tbsp. vegetable oil
- 2 medium onions, chopped
- 4 medium rib celery, sliced
- 3 medium carrots, halved lengthwise, then sliced
- 8 cups water
- 8 ounces boneless, skinless chicken breasts, cut into 1-in. chunks
- 8 ounces boneless, skinless chicken thighs, cut into 1-in. chunks
- 1/4 cup Knorr® Granulated Zero Salt Chicken Bouillon
- 8 ounces uncooked orzo
- 3 cups baby kale
- Juice from 1 large lemon, (1/4 cup)
Directions
Print1. Heat oil in 5 to 6-qt. pot over medium-high heat and cook onion, celery and carrots, stirring occasionally, until onion is translucent, about 3 minutes.
2. Add water, chicken and Knorr® Zero Salt Bouillon Chicken and bring to a boil. Stir in orzo; reduce heat and boil gently until orzo is tender and chicken is thoroughly cooked, about 7 minutes.
3. Stir in kale until it wilts. Remove from heat and stir in lemon juice.