Recipe Background
No matter how you feel, a good bowl of Detox Chicken Soup can lift your spirits and make you feel new again! The chicken is wholesome, savory, and juicy, while the vegetables and kale add another layer of garden freshness. Tender orzo and a hint of bright sunny lemon will captivate your taste buds and satisfy your craving. Detox Chicken Soup helps you shake off whatever ails you in the most delicious way!
No matter how you feel, a good bowl of Detox Chicken Soup can lift your spirits and make you feel new again! The chicken is wholesome, savory, and juicy, while the vegetables and kale add another layer of garden freshness. Tender orzo and a hint of bright sunny lemon will captivate your taste buds and satisfy your craving. Detox Chicken Soup helps you shake off whatever ails you in the most delicious way!
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1 pound chicken breasts boneless and skinless, trimmed, cut into 1-inch pieces
- 1 teaspoon dried oregano or thyme divided
- 1 1/4 teaspoons salt divided
- 3/4 teaspoon ground black pepper divided
- 2 cups onions chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 2 cloves garlic minced
- 1 bay leaf
- 4 cups unsalted chicken broth
- 2/3 cup orzo pasta
- 4 cups kale chopped
- 1 lemon zested and juiced
Directions
- In a large pot over medium-high heat, add 1 tablespoon of the oil.
- 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.
- Using a slotted spoon, transfer the chicken to a plate.
- 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.
- 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.
- Add the broth to the vegetable mixture and increase the heat to high.
- Bring the vegetable mixture to a boil.
- Add the orzo and reduce the heat to medium-low.
- Cover the pot and simmer the soup for 5 minutes.
- Add the kale and the chicken to the soup, making sure to add any accumulated chicken juices from the plate.
- Cook until the orzo is tender and the chicken is cooked through to an internal temperature of 165 degrees F, about 5-8 minutes.
- Transfer the pot from the heat.
- Remove and discard the bay leaf.
- Add the lemon zest, the lemon juice, the remaining salt, and the remaining black pepper to the pot and stir to combine.
- Serve.
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