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- Heat oil in a saucepot over medium-high heat. Add celery, carrots and onion; cook until tender, about 10 minutes, stirring occasionally. Add garlic and kale; cook until wilted and fragrant, about 2 minutes, stirring occasionally. Deglaze saucepot with sherry, stirring constantly.
Add stock and thyme; heat to a simmer. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
Add Sysco Imperial Shredded Chicken Tenderloin, chickpeas, lemon juice and zest, salt and pepper; cook until heated through, about 10 minutes, stirring occasionally. Hold warm in a steam table for service. Makes about 16 cups.
- Fill serving bowl with the orzo and soup; garnish with tarragon, lemon wedge and serve with a baguette.
Ingredient availability varies by location*