Chicken Kale & Orzo Soup

2 tbsp butter

2 cloves of garlic, minced

½ yellow onion, diced

2 stalks of celery, diced 

2 medium carrots, diced (~1 cup)

1 cup quartered cherry tomatoes

6 cups chicken stock

1 bay leaf

1 Parmesan rind*

1 cup whole wheat orzo

Zest of 1 lemon

Juice of ½ a lemon

2 cups sliced Tuscan kale

1 tbsp dried basil

½ tbsp dried parsley

1.4 tsp red pepper flakes 

1 rotisserie chicken 

Melt butter in a medium-large pot. Once bubbling, add garlic, onion, celery, and carrots. Season with a big pinch of salt and pepper. Sauté for 5 minutes. Add cherry tomatoes and cook for another 3-5 mins. Add stock, bay leaf, and parmesan rind, another pinch of salt & pepper,  and bring to a simmer. Stir in the orzo, kale, lemon zest, lemon juice, basil, parsley, and red pepper flakes.. Cover, and let simmer for 10 minutes. While this cooks, remove meat from rotisserie chicken and cut into cubes or shred. Stir in the chicken, cover, and let simmer for another 5-10 mins. Taste  and add more salt & pepper, to preference. 

*Parmesan rind isn't necessary but adds flavor and a touch of creaminess