Detox Chicken Soup

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

Detox Chicken Soup


Ingredients:

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper (if tolerated)
1 onion, diced (if tolerated)
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 (without problem ingredients)
2 bay leaves
1/2 cup uncooked orzo pasta (without problem ingredients)
1 sprig rosemary
1 bunch kale, stems removed and leaves chopped
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon (if tolerated or omit or use a substitute)
2 tablespoons chopped fresh parsley leaves (if tolerated)


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.