Detox Chicken Soup

Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste!

Detox Chicken Soup - Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste!

It’s time for a detox.

MY OTHER RECIPES


I’ve been traveling nonstop for the last 3 weeks.

Eating all the spandauers and kringles in Copenhagen.

And drinking my body weight in wine during the Franschhoek wine tram.

So this soup has legit become my lifeline here.

With vitamin C-rich kale and lemon juice, inflammation-battling mushrooms, metabolism-boosting protein, and antioxidant-packed garlic, you’re set here.

And with this pouring rain here in Los Angeles, I’ll be home for the week with this big pot of brothy soup.

K, bye!

Detox Chicken Soup - Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste!

Detox Chicken Soup

Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks 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 uncooked orzo pasta
  • 1 sprig rosemary
  • 1 bunch kale, stems removed and leaves chopped
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. 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.
  4. Whisk 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.
  5. 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.
  6. Serve immediately.

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 218.6 Calories from Fat 36.9
% Daily Value*
Total Fat 4.1g 6%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 17.0mg 6%
Sodium 727.4mg 30%
Total Carbohydrate 28.0g 9%
Dietary Fiber 4.6g 18%
Sugars 5.0g
Protein 18.3g 37%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.