Season chicken breasts with salt and pepper and garlic (grated or minced)

Heat olive oil in a skillet and braise chicken pieces for a couple of minutes each side to brown

Once chicken breasts are brown, place in roaster and cover and place in oven on 430 for 15-20 mins. Foil will do if your roasting pan has no cover.

Cut celery into 1 inch pieces

Finely chop parsley

Cut onions in quarters

Cut carrots into 1 inch pieces

Pour water into large pan, add stock veggies and herbs

Add chicken bouillon once fluid begins to heat and then bring to boil

Cover pan, lower heat to simmer and cook for 20 minutes

Check on chicken and remove from oven

Pierce with a fork, if clear chicken juices are released chicken is fully cooked. Set aside until stock is ready

Taste test stock, you should be able to taste all of the stock ingredients.

Once stock ingredients are soft and their flavor released, separate stock using a colander.

Discard, veggies and herbs and return stock to heat

Wash orzo to release some of the starch and then add to stock

Cut kale into 1 inch pieces and add to stock.

Cover and let simmer for approx. 10 minutes, or until the orzo is cooked through to your desired consistency

Your soup is ready to plate, season with salt and pepper as desired

Cut baked chicken breasts into hearty strips

Serve soup in bowls and top with sliced chicken breast