Lemon Chicken Orzo Soup

1 whole rotisserie chicken shredded to bite size

1 quart chicken stock

1 pint heavy cream 

1 onion med dice

3 stalks celery med dice

3 carrots med diced

Bag of chopped kale

1 cup orzo

1 lemon zested and juiced

2 Tbsp salted or unsalted butter

Salt and pepper to taste

1 Tbsp Bragg sprinkle 24 herbs and spices (you could use fresh herbs too)

1 bay leaf

2 cloves fresh garlic, minced

Directions:

Pull rotisserie chicken and set aside. If you want, keep bones to make a stock. Chop all your veggies up and garlic. Add 2 tablespoons of butter to a large stock pot and melt. Add carrots first then celery/onions/ and kale. Once sweated for about 6-7 minutes, add garlic and cook until fragrant. Add your salt/pepper/Bragg seasoning and bay leaf to the pot. Then add stock and cream. Bring to boil. Cook until veggies are tender, about 8 minutes. Add the rotisserie chicken and lemon juice and most of the zest, cook until chicken is warm. Garnish with leftover lemon zest.