-In a large (6 to 8 quart) pot, heat the olive oil over medium/high heat. Add the fennel, carrots and
onions. Crush in the garlic. Add salt and pepper. Saute the vegetables, stirring occasionally, until
they start to soften and get a little bit of color on the bottom of the pan.
-Add the cooked chicken, bay leaf, rosemary and chicken broth. Bring to a boil, then reduce the
heat to a simmer. Allow the soup to simmer for 15 minutes.
-Add the orzo and simmer for an additional 10 to 15 minutes, until the orzo is cooked.
-Finally, remove the bay leaf, add the chopped kale and simmer for 10 more minutes.
-Before serving, season with additional salt and pepper if needed.