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.
WHAT TO SERVE WITH DETOX CHICKEN SOUP
- Easy No Knead Bread
- Honey Whole Wheat Dinner Rolls
- Italian Chopped Salad
- Best Chicken Caesar Salad with Homemade Croutons
- Roasted Sweet Potatoes
TOOLS FOR THIS RECIPE
Dutch oven
DETOX CHICKEN SOUP: FREQUENTLY ASKED QUESTIONS
Mushrooms can be omitted completely if it’s not your thing. Eggplant, zucchini, or tofu can be substituted, if desired, as it can absorb all the good flavors and mimic the texture of mushrooms.
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.
You can use either chicken broth or chicken stock but always season, to taste, as store-bought broth is often saltier than store-bought stock. Broth is made from meat and vegetables while stock is often lower sodium and thicker than broth, and is made from bones and vegetables.
The orzo pasta is cooked directly in the soup, absorbing all the flavorful broth. But if you are planning for leftovers or freezing, the orzo should be cooked and stored separately.
Spinach, collard greens, swiss chard, or arugula are all great options to swap out the kale.
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.
Recipe
Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
Equipment
Dutch Oven
Instructions
1. Season chicken with salt and pepper, to taste.
2. 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.
3. Add remaining 1 tablespoon olive oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. 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.
5. 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.
6. Stir in kale and cannellini beans until the kale has wilted, about 3-4 minutes.
7. Stir in lemon juice and parsley; season with salt and pepper, to taste.
8. Serve immediately.
Featured Comment
Emilee
190 more comments