Lemon and Turmeric Chicken-Orzo Soup

2 Tbsp. Fresh Thyme olive oil  

3 carrots, cut into ¼-inch slices  

3 ribs celery, cut into ¼-inch slices  

1 cup finely chopped yellow onion  

1 small fennel bulb, trimmed and thinly sliced; reserve fronds for garnish  

1 (1 in.) piece fresh turmeric root, peeled and grated (2 tsp.) 

2 cloves garlic, minced 

2 tsp. Fresh Thyme ground organic black pepper, plus more to taste 

¼ tsp. Fresh Thyme fine sea salt, plus more to taste 

2 (32 oz.) containers unsalted chicken bone broth  

2 cups water 

2 to 2½ lb. boneless, skinless chicken breasts  

1 cup orzo pasta 

3 cups lightly packed baby kale  

1 lemon, zested and juiced, plus additional slices for serving 

2 Tbsp. coarsely chopped Fresh Thyme dill, plus more for garnish 

1. In a 6- to 7-qt. Dutch oven, heat olive oil over medium heat. Add carrots, celery, onion, and fennel. Cook for 4 to 5 minutes or until onions are softened, stirring occasionally.
2. Add turmeric, garlic, 2 tsp. pepper, and ¼ tsp. salt to Dutch oven. Cook and stir for 1 to 2 minutes or until fragrant. Stir in bone broth and water. Using a wooden spoon, scrape any bits from bottom of Dutch oven. 
3. Add chicken to broth mixture. Bring to a boil. Reduce heat to medium-low; cover and simmer for 15 to 20 minutes or until chicken reaches 165°F, stirring occasionally.  Transfer chicken to a cutting board; use 2 forks to shred into bite-size pieces. Cover chicken to keep warm.
4. Increase heat to medium; stir orzo into broth mixture. Cook, uncovered, for 10 minutes or until al dente, stirring frequently. 
5. Reduce heat to low. Stir in kale, lemon zest and juice, 2 Tbsp. chopped dill, and shredded chicken.
6. Ladle soup into serving bowls. Garnish with lemon slices, fennel fronds, and additional dill, if desired. Season to taste with additional pepper and salt. 

Each serving contains: 460 calories, 10 g fat, 1.5 g saturated fat, 0 g trans fat, 145 mg cholesterol, 340 mg sodium, 34 g carbohydrates, 5 g fiber, 5 g sugar, 56 g protein. Daily values: 0% vitamin D, 8% calcium, 8% iron, 25% potassium.