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Detox Chicken Soup
5 from 213 votes

Detox Chicken Soup

Detox Chicken Soup combines chunks of browned chicken with sautéed vegetables, mushrooms, and herbs simmered in chicken stock alongside orzo pasta, kale, and cannellini beans. The soup balances hearty ingredients and bright lemon juice with fresh parsley, offering a nourishing, textured broth-based soup that warms and satisfies.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American

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

    Cup of Yum
  1. Season chicken with salt and pepper, to taste.
  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.
  3. Add remaining 1 tablespoon olive oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  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.
  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.
  6. Stir in kale and cannellini beans until the kale has wilted, about 3-4 minutes.
  7. Stir in lemon juice and parsley; season with salt and pepper, to taste.
  8. Serve immediately.