Chicken Orzo Soup with Fennel & Kale

• 2 stalks fennel, chopped
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 2 large or 3 small carrots, chopped
• 1 tablespoon olive oil
• 2 cups chopped cooked chicken
• 1 bay leaf
• 1 teaspoon dried rosemary
• 8 cups chicken broth
• 2/3 cup uncooked orzo
• 3 cups chopped kale
• salt & pepper, to taste

-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.