Chicken Soup with Orzo and Kale

My family just recently went through our yearly bout with the dreaded "crud."  When everyone in the house is stuffy and hacking up a lung, there is nothing better than chicken soup.  However, I was also sick, which meant that I did not feel up to making something that had to simmer for hours.  I came up with this soup.  It was quick, easy, and packed with nutritious stuff to help our less-than-healthy bodies. 

Chicken Soup with Orzo and Kale

1 tablespoon olive oil
2 raw boneless, skinless chicken breasts cut into bite sized pieces
1 tsp ground thyme
1 bay leaf
1 medium onion, diced
2 large carrots, peeled and chopped
One 32 oz container of low sodium chicken broth (about 4 cups)
2 cups water
1 cup orzo pasta
3 cups chopped kale
Salt and pepper to taste

In a large soup pot, heat olive oil on medium high heat.  Add chicken breast and sauté until lightly browned, around 5 minutes. Add thyme, bay leaf, onion, carrots, salt and pepper.  Cook until the vegetables are softened, about 5 minutes.  Add chicken broth and water and bring it up to a boil.  Add orzo pasta and cook according to package directions (about 8-9 minutes).  Remove from heat and stir in the kale.  The kale will wilt as it sits in the pot.  Make sure you remove the bay leaf so no one gets a less-than-appetizing surprise! Enjoy!!