Detox Chicken Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
American
Detox Chicken Soup
Description
The recipe starts by seasoning and browning chicken pieces for flavor, then cooking diced onion, carrots, celery, garlic, and mushrooms in olive oil until tender and fragrant. Dried herbs such as thyme and oregano add herbal notes. The mixture is deglazed with chicken stock and bay leaves, then brought to a boil with orzo pasta and rosemary added for body and aroma.
Once the orzo is tender, chopped kale and rinsed cannellini beans are stirred in to add color, nutrition, and texture. Lemon juice and fresh parsley provide brightness and freshness at the end, offsetting the deeper savoriness of the soup. Salt and pepper adjust seasoning to taste before serving. This approach results in a soup combining soft pasta, hearty beans, wilted greens, and tender chicken in a light broth.
The soup is intended for immediate serving to enjoy the vibrant freshness of the herbs and lemon. The use of fresh rosemary and parsley as well as the addition of kale distinguishes it with a green, earthy character that complements the savory base.
Ingredients
- 1 pound chicken breast cut into 1-inch chunks, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons olive oil divided
- 1 onion diced
- 2 carrot peeled and diced
- 2 ribs celery diced
- 4 cloves garlic minced
- 16 ounces cremini mushrooms thinly sliced
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- 8 cups chicken stock
- 2 bay leaf
- ½ cup orzo pasta
- 1 prig rosemary fresh
- 1 bunch kale stems removed and leaves chopped
- 1 (15-ounce) can cannellini beans drained and rinsed
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons parsley chopped fresh leaves
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.
User Reviews
Overall Rating
5
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