Lemon Chicken Orzo Soup Recipe

0 In a large heavy bottomed pot over medium/high heat, add the olive oil. Season the chicken thighs with 1/2 teaspoon of salt and place salted-side down in the hot pan. Season the upward facing side with 1/2 teaspoon of salt. Sear the chicken over medium/high heat until a golden brown char starts to develop, about 4-5 minutes. Flip over and sear for an additional 4-5 minutes. Remove the chicken from the pot and set aside. 
1 To the same pot, add the butter, shallot, garlic, and thyme. Stir to combine and saute for 5 minutes over medium heat, or until the shallot and garlic start to darken in color.
2 Place the chicken back in the pot and add the chicken broth and remaining sea salt. Put lid on the pot and simmer for 10 minutes. 
3 Add the orzo and stir to combine. Cook on medium heat for 15 minutes. I recommend stirring every 3-4 minutes to make sure the orzo doesn't adhere to the bottom of the pot. Also note: if you're using a cassava orzo (which is a gluten-free orzo) you'll notice that your soup thickens as it cooks.
4 Remove the chicken, shred with a fork and return to the bowl with the kale, lemon zest, lemon juice, remaining salt, and black pepper. Reduce the heat to low and cook just until the kale is wilted, about 3 minutes. Season with additional salt and pepper if needed. Garnish with fresh grated parmesan and enjoy!