Wash hands with soap and water. Wash and dry the produce. Peel and chop the carrots. Cut the kale from the stems and chop. Zest the lemon (remove the yellow part of the peel but not the white) using a grater or zester. Cut the lemon in half and squeeze out the juice into a small bowl. Add the zest to the juice.

Chop the leeks and place them in a large mixing bowl. Fill the bowl of leeks with cold water and swish the leeks around to remove dirt and grit. Carefully remove the cleaned leeks onto a towel to dry.

Heat a little oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through.

Add leeks, garlic, and carrots. Stir ingredients and cook for about 3-4 minutes. Next add lemon juice with zest, along with the broth. If making this recipe gluten-free, add the rice now.

Choose one of the following cooking methods:

SLOW-COOKER METHOD: Cook on low for 6-8 hours or high for 2-4 hours.

STOVETOP METHOD: Increase heat to high and when soup begins to boil, reduce to low.

If using orzo, add it now. Add seasoning blend, and season with salt and pepper, if desired. Cook on high for 8 minutes until pasta is cooked. Add in kale and cook for 1 minute.

Divide soup into 6 portions and serve topped with parmesan, if desired. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.