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Detox Chicken Soup

Cleansing, immune-boosting soup with all the goodness (kale, mushrooms, celery, carrots) without compromising any taste!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course , Soup
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
  • 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

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.