Cold-Busting Chicken Orzo Soup

Heat olive oil in a large enameled dutch oven over medium-high heat. When hot, add onion and saute 3 minutes. Add garlic and saute 1 more minute, until fragrant.

Pour in chicken broth, oregano, and turmeric, and season with salt and pepper to taste. Add shredded chicken breasts to the pot and bring to a simmer.

Add orzo, reduce heat to medium-low, cover and simmer stirring occasionally, about 8–10 minutes, until orzo is al dente.

Add lemon juice, lemon zest and kale, and heat through. Serve warm. As soup rests, the pasta will absorb the broth so you can as a little more broth as desired if you’re eating leftovers.