This recipe makes 6-8 servings.
4 tablespoons extra virgin olive oil
4 large carrots
4 stalks celery
5 cloves garlic
1 tablespoon flour
4 cups water
1/4 cup chopped parsley
1/4 cup chopped cilantro
10 stalks of kale
4 chicken drumsticks, thighs, or breasts (I like having meat on the bone but it’s entirely up to you)
1 cup orzo
2 teaspoons salt, pepper, paprika
16 oz chicken stock
In a large pot combine olive oil and chicken over medium high heat. Sear chicken on both sides for about 10 minutes. Remove from pot onto a plate.
In the same pot, add finely diced jalapeños, onions, celery, carrots, and garlic. Sauté until onions and celery are translucent.
Add in parsley, cilantro, salt, pepper, paprika, and flour. Mix thoroughly to create a rue. When flour starts to combine and bubble, begin adding chicken stock slowly.
Add water and bring to a boil. While waiting for it to bowl, shred chicken and add back to the pot. Add potatoes and cover. Continue to boil for 10 minutes or until potatoes are cooked through.
Add orzo and continue to boil for 5-7 minutes.
Add in kale and lemon juice. Cover and turn off the heat. Enjoy!