1lbchicken tenders, You could also use breasts or thighs, but cooking times will vary.
2cloves of garlic, smashed and thinly sliced
2leeks, white parts only, thinly sliced (about 1 cup)
1large carrot, thinly sliced (about a cup)
1rib of celery, thinly sliced (about a cup)
2cupsroughly chopped kale (ribs removed)
0.5ozfresh dill, roughly chopped (about 1/4 cup)
2large lemons, zested and juiced
Large soup pot
Meat thermometer (optional)
Forks, for shredding the chicken
Heat 2 TBSP olive oil in a large soup pot over medium heat.
With tongs, carefully add the chicken tenders to the pot; season with salt and pepper. After about five minutes, carefully flip the chicken tenders and cook on the other side for about five minutes, or until the chicken is cooked through and reaches an internal temperature of 165º F.
Remove the chicken tenders from the pot and set them aside on a cutting board.
Add another TBSP of oil to the pot, then add the garlic, leeks, carrots, celery, and chopped kale; sprinkle with a bit of salt and pepper. Let the veggies simmer until tender. If you find that the pot dries out and the veggies start to stick, add a few splashes of chicken stock to the pot.
Once the vegetables are tender, stir in the fresh dill and the frozen peas.
Add the chicken stock to the pot and bring the soup to a simmer.
Once the soup is simmering, add the orzo and let the soup continue to simmer until the orzo is cooked, stirring occasionally. This should only take about 5-7 minutes.
In the meantime, shred the chicken tenders with two forks or roughly chop the chicken into small chunks—whatever your preference.
Once the orzo is cooked, transfer the chicken to the soup.
Stir in the lemon juice and zest, and give the soup a taste. Season with more salt and pepper if needed.
This soup can be frozen, but it's best if you freeze it without the orzo in it as the orzo becomes mushy once thawed. So if you plan on freezing this soup after making it, simply omit the orzo and add it later, once thawed and ready to eat.