Detox Chicken Soup

Step 1 -In a large pot over medium-high heat, add 1 tablespoon of the oil.

Step 2 -Add the chicken pieces, 1/2 teaspoon of the oregano, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper and cook, while stirring occasionally, until the chicken is lightly browned but not quite cooked through, about 3-5 minutes.

Step 3 -Using a slotted spoon, transfer the chicken to a plate.

Step 4 -Add the remaining oil, the onions, the carrots, and the celery to the pot over medium-high heat and cook, while scraping the bottom of the pot to release the browned bits, until the vegetables are soft and lightly browned, about 3-5 minutes.

Step 5 -Add the garlic, the bay leaf, and the remaining oregano to the vegetable mixture and cook, while stirring, until fragrant, about 30 seconds-1 minute.

Step 6 -Add the broth to the vegetable mixture and increase the heat to high.

Step 7 -Bring the vegetable mixture to a boil.

Step 8 -Add the orzo and reduce the heat to medium-low.

Step 9 -Cover the pot and simmer the soup for 5 minutes.

Step 10 -Add the kale and the chicken to the soup, making sure to add any accumulated chicken juices from the plate.

Step 11 -Cook until the orzo is tender and the chicken is cooked through to an internal temperature of 165 degrees F, about 5-8 minutes.

Step 12 -Transfer the pot from the heat.

Step 13 -Remove and discard the bay leaf.

Step 14 -Add the lemon zest, the lemon juice, the remaining salt, and the remaining black pepper to the pot and stir to combine.

Step 15 -Serve.