Stove Top

Cup of Yum
1. In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the onion, carrots and celery to Dutch oven and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
2. Add the chicken broth, bay in leaves, oregano, thyme, rosemary, pepper, salt, and chicken.
3. Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 15-20 minutes or until chicken is fully cooked.
4. When chicken is fully cooked, remove from pot and shred using two forks.
5. Return soup to a simmer, add orzo, cook for 8-10 minutes stirring occasionally to prevent orzo from sticking. Want orzo to be al dente.
6. Add chicken back in along with kale, parsley and lemon juice.
7. Cook 3-5 more minutes until kale wilts.
8. Remove bay leaves, season to taste and add more liquid to reach desired consistency (I added 2 more cups).
9. Pour soup into bowls and serve with lemon wedges and crackers or bread, if desired.

Slow Cooker

1. Add everything except for the orzo, kale, parsley and lemon juice to slow cooker and cover with lid. Cook on high for 3-4 hours or low for 7-8 hours.
2. Once chicken is cooked throughout, remove the chicken from the slow cooker to shred. 
3. Stir in orzo and kale, cover and cook for an additional 30 minutes or until orzo has cooked and kale has wilted. 
4. Remove bay leaves and stir in shredded chicken, parsley and lemon juice. Season to taste and add additional broth if desired.
5. Pour soup into bowls and serve with lemon wedges and crackers or bread, if desired.