Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 1 teaspoon dried oregano and/or thyme, divided
• 1 ¼ teaspoons salt, divided
• ¾ teaspoon ground pepper, divided
• 2 cups chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 bay leaf
• 4 cups unsalted chicken broth
• ⅔ cup orzo pasta, preferably whole-wheat
• 4 cups chopped kale
• 1 lemon, zested and juiced