Detox Chicken Soup: A Nourishing and Hearty Meal
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly cracked 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 uncooked orzo pasta
- 1 sprig fresh rosemary
- 1 bunch of kale, with 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
Cook and season the chicken: Use freshly cracked black pepper and kosher salt to season the chicken pieces. In a big saucepan or Dutch oven, warm up one tablespoon of olive oil over medium heat. After adding the chicken, sauté it for about 5 to 7 minutes, flipping it now and again, until it is well cooked and browned all over. After taking the chicken out of the saucepan, put it aside.
Cook the Veggies: Heat the last tablespoon of olive oil in the same saucepan. Add the celery, carrots, and chopped onion. Simmer the veggies for 4–5 minutes, or until they start to become tender. Cook for a further three to four minutes, or until the garlic is aromatic and the mushrooms are soft, after adding the minced garlic and sliced cremini mushrooms.
Include Stock and Herbs: After adding the oregano and dried thyme, taste and add more salt and pepper to the mixture. Add the fresh rosemary sprig and bay leaves after adding the chicken stock.
Cook the Orzo: Add the raw orzo noodles to the boiling stock. Simmer the soup for 8 to 10 minutes, or until the orzo is al dente—tender but slightly firm.
Add the Chicken and Kale: Add the chopped kale and the cooked chicken back to the saucepan. Add the drained cannellini beans and stir. Simmer until the soup is well heated and the kale has wilted, about 5 to 7 more minutes.
Finish with Lemon and Herbs: Add the chopped parsley and the freshly squeezed lemon juice. Take out the rosemary sprig and bay leaves from the soup. Taste the soup and add additional salt, pepper, or lemon juice if required to adjust the seasoning.
To serve, transfer the detox chicken soup into bowls and top with more parsley or, if preferred, a lemon slice. Savor this filling and substantial soup hot for a revitalizing and healthy supper.
In summary:
For those moments when you want to feel light yet completely satisfied, this Detox Chicken Soup strikes the optimal mix of protein, fiber, and minerals. This tasty and detoxifying soup has creamy cannellini beans, succulent chicken, and fresh veggies. It’s a great option for a nutritious lunch or supper since the lemon and fresh herbs bring brightness. If you make a large quantity, you’ll have quick and healthful meals available all week long!