Creamy Turmeric Lemon Chicken and Orzo Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a Dutch oven over medium heat. When the oil is shimmering, add the garlic, carrots, celery, sage, thyme, and rosemary. Cook stirring until the vegetables begin to soften and the herbs start to brown about 5 minutes. Add the turmeric and season with salt, black pepper, and red pepper flakes as needed. Cook, stirring, until fragrant, and 1 minute. Add 10 cups of the broth, the chicken, and Parmesan rind. Increase heat to high and bring to boil then reduce the heat to low and simmer until the chicken is cooked through, 15-20 minutes.

Step 2

Using the tongs, remove, and discard the Parmesan rind. Transfer the chicken to a cutting board. When it is cool enough to handle, tear or shred the meat into bite-size pieces.

Step 3

Add the orzo to the Dutch oven. Return the liquid to a simmer and cook until the orzo is nearly al dente, about 5 minutes. Add the kale and more chicken brother is needed if it is too thick. Cook, stirring occasionally, until kale is wilted, 5 minutes more. Stir in the milk, Parmesan, pesto, and shredded chicken and cook until heated through. Taste and add more salt and pepper as needed.

Step 4

Remove from heat and squeeze lemon juice in. Laded soup into bowls and top with dill