Lemon Pepper Chicken Soup w/ Kale

This Fall/Winter transition is kicking my butt.  (Is it okay to say butt on here?)  Anyway, my seasonal allergies are always worse in the fall.  Throw in all of the snow and rain we have been having and my sinus' have had enough.   That is when I decided I needed to give my immune system a little boost so I headed to my fridge and see what I had to work with.

Usually when one is feeling under the weather, you would make them chicken noodle soup, but I really didn't want that.  However, I DID have some leftover, grilled, lemon pepper chicken, carrots, kale, Hmmmmm....How about Lemon Pepper Chicken Soup with Kale!

This soup is packed full of great, immune boosting, vitamins and the flavor it out-of-this-world!  I can't wait to show you how I made it, So let's get started!

Lemon Pepper Chicken with Kale:
Prep Time:  10 min.  *Cook Time: 30 min.  *Difficulty:  Easy  *Servings:  8-10

Ingredients:

• 2 Boneless, Skinless, Chicken Breast (fully cooked)
• 1 bunch of Kale
• 2 c. of Sliced Carrots
• 1 Onion, diced
• 1/2 c. Lemon Juice
• 1/2 box of Orzo
• 3-4 tbsp. Extra Virgin Olive Oil
• 8 c. Chicken Stock
• 2 tsp. Lemon Pepper Seasoning
• Salt to taste

I know I have said this time and time again, but when you are making something such as a stir-fry or soup, that has several layers or steps, prep everything in advance.  It will make things a whole lot easier.

I also mentioned in the ingredients, my chicken was fully cooked.  If you do not have any extra chicken or turkey, you can simple season the chicken breasts with some salt and lemon pepper seasoning, stick them in a preheated 375 degree oven, and bake for 25 minutes.

Place your soup pot over a medium/high heat and add the EVOO.

When the oil is nice and hot, add the onions.
Cook until they are soft and translucent.

Now add the carrots.
Cook 3-5 minutes until tender.

Next add the lemon pepper seasoning to the pot.
This will help reawaken the oils in the seasoning and give you maximum flavor!

Now you can add the kale.

Pour the lemon juice into the pot with the kale, carrots, onion, and seasoning.

Place the lid on your pot and let the kale steam for 5 minutes.
This will give your vegetables a really nice and bright flavor!

Once your kale has steamed and wilted in the lemon juice, add the chicken.

Pour in the chicken stock, return the lid on the pot, and simmer for 15 minutes.
(PS-If you don't have chicken stock on hand, bullion will work just fine.)

I have to apologize because apparently I forgot a picture for this next step, but after 15 minutes, add the orzo and cook for 10 minutes or until al dente.

Taste for seasoning and make any adjustments you think it needs.

And there you have it!
A beautiful Lemon Pepper Chicken Soup w/ Kale!
It is light, colorful, vibrant in flavor, and absolutely delicious!

Look at that perfect bite right there.
The earthy flavor of the kale, the savoriness of the chicken, sweetness of the carrot, warmth of the broth.  Already I am starting to feel better.  And speaking of feeling better...

Let's look at why I call this an immune boosting soup!

• Carrots:  Contain beta carotene which makes it harder for bacteria for enter your bloodstream.  
• Kale:  Full of vitamin C and antioxidants.  Also, it can help regenerate antioxidants such as vitamin E.  
• Onion:  Again, full of vitamin C, feeds the good bacteria in your body, is an anti-inflammatory, and is detoxifying.  
• Lemon:  Again vitamin C, detoxifying as well, and hydrates the lymph system.  
• Chicken Stock:  It tastes great and helps to keep you hydrated.  

See what I mean!  SOOOOOO Good for you!

So if you want to get ahead of the game this cold and flu season, give this Lemon Pepper Chicken Soup w/ Kale a try!  You will be so glad you did!  

And as always...

Happy Reading Happy Eating, and Happy Living,

~The Kitchen Wife~

Lemon Pepper Chicken with Kale:

Prep Time:  10 min.  *Cook Time: 30 min.  *Difficulty:  Easy  *Servings:  8-10

PRINTABLE RECIPE

Ingredients:

• 2 Boneless, Skinless, Chicken Breast (fully cooked)
• 1 bunch of Kale
• 2 c. of Sliced Carrots
• 1 Onion, diced
• 1/2 c. Lemon Juice
• 1/2 box of Orzo
• 3-4 tbsp. Extra Virgin Olive Oil
• 8 c. Chicken Stock
• 2 tsp. Lemon Pepper Seasoning
• Salt to taste

Directions:

1. Before you begin, take the time to prep the vegetables and chicken.  
2. Place a soup pot over a medium/high heat and add the extra virgin olive oil.
3. When the oil is hot, add the onion.  Cook until soft and translucent. 
4. Add the carrots.  Cook until tender, 3-5 minutes. 
5. Add the lemon pepper seasoning.
6. Add the kale.
7. Add the lemon juice.  Place the lid on the pot and allow the kale to steam and wilt for 5 minutes. 
8. Add the chicken. *
9. Add the chicken stock. 
10. Bring to a boil and lower to a simmer.  Cover with lid and let simmer for 15 minutes.  
11. After 15 minutes add the orzo and cook for 10 minutes or until ad dente. 
12. Serve and enjoy!

*If you do not have cooked chicken in your fridge or freezer, you can season the chicken breasts with lemon pepper seasoning and a little salt.  Place in a preheated 375 degree oven for 25 minutes.