I've recently found myself gravitating to various versions of this soup. A frozen tupperware of broth, a few veggies, and some pasta is all it takes to create this simple and warming weeknight meal. —Brussels Sprouts for Breakfast
4 to 5
olive oil, divided, plus more as needed
boneless, skinless chicken breast, cut into small cubes
Salt and pepper
yellow onion, diced
garlic cloves, minced
medium carrots, sliced into coins
celery ribs, trimmed and chopped
dry white wine
homemade or low sodium broth (vegetable or chicken is fine)
loosely packed fresh cilantro
fresh or dried bay leaf
leaves Lacinato kale, stem removed and roughly chopped
Start by cooking the chicken. In a sauté pan, heat 2 tablespoons olive oil over medium to medium-high heat. Add chicken breast to pan and season with salt and pepper to taste. Sauté until chicken is browned on all sides and mostly cooked through, about 8 minutes. Set aside.
As chicken is cooking (yes, multi-task), heat the other 2 tablespoons of olive oil in a soup pot over medium heat. Add onion, garlic, carrots, and celery and season with salt and pepper to taste. Let cook until softened, about 10 minutes. Add tomato paste and white wine to deglaze the bottom of the pan. Let the wine simmer and thicken for 3 minutes. Add cooked chicken pieces to the pot.
Stir in broth, water, cilantro, the bay leaf, and a good amount of salt and pepper. Cover and bring to a boil. Lower to a simmer and let cook for 10 minutes.
Add orzo and kale. Re-cover the pot and let the orzo cook in the soup for 8 minutes.
There you have it folks: Time to dish up a homemade bowl of chicken noodle soup for the kiddos. To store, place the soup in an airtight container in the refrigerator or freezer.