Detox Chicken Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.96 out of 5 stars
(64)
Ingredients
6 servings
- 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
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Preparation
Step 1
Season chicken with salt and pepper, to taste.
Step 2
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.
Step 3
Add remaining 1 tablespoon olive oil to the stockpot. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Step 4
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.
Step 5
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.
Step 6
Stir in kale and cannellini beans until the kale has wilted, about 3-4 minutes.
Step 7
Stir in lemon juice and parsley; season with salt and pepper, to taste.
Step 8
Serve immediately.
Step 9
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Chef's notes
Use good-quality stock to enhance flavor.
Add freshly squeezed lemon juice to brighten the soup.
Incorporate leafy greens such as spinach or swiss chard as alternatives to kale.
