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Detox Chicken Soup

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Ingredients

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  • 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

Instructions

  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.

Find it online: https://www.rapidrecipes.blog/detox-chicken-soup/