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In collaboration with
Hubert Cormier, Nutritionniste

1-2 Portions
5 min Prepping
5 min Cooking
Recipe Easy


  • 2 tbsp unsalted butter
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 sprig celery, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp dried rosemary
  • 6 cups sodium-reduced chicken broth
  • 1 cup orzo
  • 1 cup cooking cream 15% M.F.
  • 1 cup coarsely chopped kale
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • Salt and pepper to taste


Click the steps to erase them.

  1. Melt the butter in a large saucepan over medium heat. Then add the onion, carrots, celery, and garlic and cook for 5 minutes.
  2. Add the bay leaves, dried herbs and spices and continue cooking for 1 minute. Add in the chicken broth and bring to a boil. Simmer for 15 minutes.
  3. Add the orzo to the saucepan and simmer until al dente, about 10 minutes. Add the cooked shredded chicken, cream and chopped kale to the recipe and cook for a further 5 minutes.
  4. Remove from the heat and add in the lemon juice and zest into the homemade soup. If desired, garnish the soup with chopped fresh parsley.