Name: Detox Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 8 cups chicken stock; 2 bay leaves; 1/2 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

Description

Detox Chicken Soup is a nourishing, immune-supporting soup made with tender chicken, kale, mushrooms, white beans, and fresh herbs in a light, flavorful broth.

Ingredients

Scale

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
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
8 cups chicken stock
2 bay leaves
1/2 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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Instructions

Season chicken with salt and pepper to taste.
Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add chicken and cook until browned, about 6 to 8 minutes. Remove and set aside.
Add remaining olive oil. Add onion, carrots, and celery and cook until tender, about 3 to 4 minutes.
Add garlic and mushrooms and cook until tender and browned, about 5 to 6 minutes. Stir in thyme and oregano.
Stir in chicken stock and bay leaves and bring to a boil.
Add orzo, rosemary, and cooked chicken. Reduce heat and simmer until orzo is tender, about 10 to 12 minutes.
Stir in kale and cannellini beans and cook until kale wilts, about 3 to 4 minutes.
Remove bay leaves and rosemary. Stir in lemon juice and parsley. Adjust seasoning and serve hot.

Notes

Do not overcook the orzo as it will continue to absorb liquid.
For meal prep, store pasta separately to maintain texture.
Add extra lemon juice before serving for a brighter flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 780mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 30g
Cholesterol: 65mg