Cold-Busting Chicken Orzo Soup

• 1 Tablespoon Olive Oil
• 1 Medium Chopped Yellow Onion
• 5 cloves Garlic, Minced
• 7 cups Chicken Broth
• 1-1/2 teaspoon Dried Oregano
• 1 Tablespoon Ground Turmeric
• Salt And Freshly Ground Black Pepper
• 1 pound Boneless, Skinless Chicken Breasts, Cooked And Shredded
• 1 cup Dried Orzo Pasta
• 1/3 cups Fresh Lemon Juice
• 1-1/2 teaspoon Lemon Zest
• 5 cups (packed) Kale, Roughly Chopped (I Used Lacinato Kale)

1. Heat olive oil in a large enameled dutch oven over medium-high heat. When hot, add onion and saute 3 minutes. Add garlic and saute 1 more minute, until fragrant.
2. Pour in chicken broth, oregano, and turmeric, and season with salt and pepper to taste. Add shredded chicken breasts to the pot and bring to a simmer.
3. Add orzo, reduce heat to medium-low, cover and simmer stirring occasionally, about 8-10 minutes, until orzo is al dente.
4. Add lemon juice, lemon zest and kale, and heat through. Serve warm. As soup rests, the pasta will absorb the broth so you can as a little more broth as desired if you're eating leftovers.

olive oil, yellow onion, garlic, chicken broth, oregano, ground turmeric, salt, chicken breasts, pasta, lemon juice, lemon zest, lacinato

Taken from tastykitchen.com/recipes/soups/cold-busting-chicken-orzo-soup/ (may not work)