This delicious and comforting tomato orzo soup with canned tomatoes is really easy to make and is so hearty! Nutrient dense kale gets tossed in at the end for a boost of antioxidants. Chicken breast brings the protein into the soup, and onions and carrots contribute to the wholesome soup base.
1/2cupdiced mushrooms(portobella, baby bella or cremini are fine)
2tbsptomato paste
1tspdried thyme
1/4tsptable salt
fresh cracked pepper to taste
2cupskale, stems removed
1tbspolive oil or coconut oil
2boneless skinless chicken breast
Option to serve with french bread
Instructions
Heat olive oil in a large dutch oven over medium-high heat. Toss in the diced onion, mushroom and carrot and sauté, stirring frequently, until beginning to soften - about 6 minutes.
Scoop in the tomato paste and dried thyme and stir until everything is coated. Place the raw chicken breasts over the vegetables. Now pour in the 2 cans of diced tomatoes, and 10 cups of chicken broth.
Simmer for 15-20 minutes, until the chicken registers 165 degrees F on an instant read thermometer. (this will vary depending on the size of the breasts)
When the chicken is fully cooked, remove it from the pot and shred it using two forks.Add the orzo to the simmering pot, and cook for 8-10 minutes stirring occasionally to prevent the orzo from sticking. It should be al dente.
Once the orzo is done cooking, add the shredded chicken, along with the kale. Cook for 3-4 minutes until the kale has wilted.
Taste the soup and season with 1/4 tsp table salt and fresh cracked pepper, as needed. Serve with a side of French bread for dipping and enjoy! Left over soup can be stored in an air tight container in the refrigerator for up to 2 days.