It’s a super cold day in Houston! I honestly, think it’s the coldest day this winter. So what does this weather call for???
Chicken Avogolemono is a Greek Lemon, Chicken, and Orzo soup. In today’s version, I added some kale! (I also forgot the celery…)
1 lb chicken breast 64 oz chicken broth 2 teaspoons olive oil 3 carrots , chopped 1/2 yellow onion , diced 2 cups celery , chopped 2 garlic clove , minced 1 teaspoon fresh thyme 1 bay leaf 2 teaspoons salt 1.5 cups orzo pasta 4 cups fresh kale , chopped 1 lemon INSTRUCTIONS
Place the chicken in large pot with water and bring to a boil. Reduce the heat, and let it cook for 20-30 minutes, until the chicken is cooked through. Pour the water the chicken was boiling in into a separate bowl and place to the side for later. (this is additional chicken broth) Shred the chicken and place to the side to use later. Heat the olive oil in a large pot. (I use the same pot and just rinse it out) Add the chopped carrots, diced onion, chopped celery, and minced garlic into the large pot. Take your lemon and zest half of the peel into the mixture. Saute ingredients over medium heat until vegetables begin to soften. thyme, bay leaf, lemon zest and salt. Add the 64 ounces of chicken broth, homemade chicken broth that was set aside, thyme, bay leaf, and lemon juice, to the vegetables. Season with salt. Bring to a boil. Add the shredded chicken and orzo. Cook for 10 minutes Add the kale and cook for 5 minutes Remove bay leaf Serve and enjoy!