- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 2 large carrots, peeled and roughly chopped (about 1 1/4 cups)
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 1 tablespoon grated ginger (about 1-inch piece)
- 6 cups chicken broth
- 1 lb boneless, skinless chicken breast
- 1 teaspoon salt
- 1 cup orzo
- 4 cups roughly chopped kale (with stems removed)
- 1 tablespoon lemon juice
- Pepper, to taste
- To create a one-pot version of this meal, add the orzo along with the chicken and allow it to simmer. Make sure to add an extra cup of broth since the orzo will soak up more liquid during cooking. For those who intend to save leftovers, cooking the orzo separately is preferable as it prevents the orzo from absorbing too much broth. To adapt this recipe for baby led weaning: for infants 6 months and older, serve mashed carrots topped with finely chopped kale and orzo alongside a thin slice of chicken breast and offer small sips of broth from an open cup. For babies 9 months and above, provide small, soft pieces of cooked carrots, shredded kale, orzo, and chicken with broth served in an open or sippy cup.
