Detox Chicken Soup

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

I have been home all week with this big pot of warm, cozy, soul-warming brothy soup. It has truly become my lifeline here.

why i love this recipe

• Immune-boosting. This soup is the perfect remedy for post-holiday resets, cold and flu season, or when you’re simply in need of something veggie-packed and fast for those busy weeknights. Loaded with vitamin C-rich kale and lemon juice, inflammation-battling mushrooms, metabolism-boosting protein and antioxidant-packed garlic.
• Flexible recipe. Because this is such a flexible recipe that is also incredibly forgiving, any lingering veggies or extra herbs can be thrown right in for a great clean-out-the-fridge hearty meal.
• Freezer-friendly. This detox chicken soup is incredibly freezer-friendly (without the orzo, of course), making it perfect for meal prep or a lightning fast meal during the week.

tips and tricks for success

• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Add freshly squeezed lemon juice. Lemon juice will elevate your detox chicken soup, adding a fresh, bright flavor and balancing out all the saltiness and richness of the soup.
• Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Kale, spinach, collard greens, swiss chard, or arugula are all great options.
• Mix it up. Swap or add in additional vegetables such as bell peppers, butternut squash, sweet potatoes, corn or peas + extra herbs such as lemongrass, ginger or dill.

Detox Chicken Soup

Yield: 6 servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

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

5 stars (69 ratings)

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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

Equipment

• Dutch Oven

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.

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