Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the olive oil and onion. Saute for 4 minutes. 
2. Pour in the broth and let it start heating up while you gather the other ingredients.
3. Add in the carrot, celery, thyme, garlic, bay leaf and chicken.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
5. Remove the chicken and set on a cutting board. Cut into cubes and set aside. 
6. Discard the bay leaf. Use an immersion blender or a regular blender to blend the soup. 
7. Turn Instant Pot to saute setting. Add in the orzo and kale. Simmer until orzo is cooked through, stirring every couple minutes (about 8 minutes). Stir in the chicken.
8. Ladle into bowls and serve topped with a bit of parmesan cheese. Enjoy!

Slow Cooker Instructions:

1. Add onions, broth, carrot, celery, thyme, garlic, bay leaf and chicken into slow cooker. 
2. Cover and cook on low for 4 hours. 
3. Remove the chicken and set on a cutting board. Cut into cubes and set aside. 
4. Discard the bay leaf. Use an immersion blender or a regular blender to blend the soup. 
5. Add in the orzo and kale and chicken. Cover and cook on high until orzo is cooked through, about 30 minutes. 
6. Ladle into bowls and serve topped with a bit of parmesan cheese. Enjoy!