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–+ servings

Detox Chicken Soup

Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Cleansing, immune-boosting soup with all the goodness (kale, mushrooms, celery, carrots) without compromising any taste!
5 stars (71 ratings)

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 16 ounces cremini mushrooms, thinly sliced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 8 cups chicken stock
  • 2 bay leaves
  • ½ cup orzo pasta
  • 1 sprig fresh rosemary
  • 1 bunch kale, stems removed and leaves chopped
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves

Equipment

Instructions

  • Season chicken with salt and pepper, to taste.
  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add chicken, and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
  • Add remaining 1 tablespoon olive oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
  • Stir in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.
  • Stir in kale and cannellini beans until the kale has wilted, about 3-4 minutes.
  • Stir in lemon juice and parsley; season with salt and pepper, to taste.
  • Serve immediately.