This post may contain affiliate links. Please see our privacy policy for details.
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, broth-y soup. It has truly 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. And it comes together in one pot, making it perfect for a quick meal, whether you’re on a detox or need something veggie-packed and fast for those busy weeknights.
Not to mention, this soup is freezer friendly (without the orzo), making this perfect for meal prep. Serve with all the crusty bread and a light salad for a full, rounded meal (the Italian Chopped and the Chicken Caesar are my two personal favorites).
Yes, chicken thighs can absolutely be used here. Chicken thighs have more dark meat and a higher fat content.
CAN I USE FRESH HERBS INSTEAD?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
IS THIS FREEZER-FRIENDLY?
Yes! You can freeze the leftovers without the orzo (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked orzo when serving.
Detox Chicken Soup
Yield: 6servings
Prep: 10 minutesminutes
Cook: 20 minutesminutes
Total: 30 minutesminutes
Cleansing, immune-boosting soup with all the goodness (kale, mushrooms, celery, carrots) without compromising any taste!
1poundboneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
2tablespoonsolive oil, divided
1onion, diced
2carrots, peeled and diced
2ribscelery, diced
4clovesgarlic, minced
16ouncescremini mushrooms, thinly sliced
½teaspoondried thyme
½teaspoondried oregano
8cupschicken stock
2bay leaves
½cupuncooked orzo pasta
1sprigfresh rosemary
1bunchkale, stems removed and leaves chopped
1 (15-ounce)cancannellini beans, drained and rinsed
3tablespoonsfreshly squeezed lemon juice
2tablespoonschopped fresh parsley leaves
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.