Detox Chicken Soup

• doses: 6 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

1 pound boneless, skinless chicken breasts (cut into 1-inch chunks)

Kosher salt and freshly ground 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)

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

8 cups chicken stock

2 bay leaves

1/2 cup orzo pasta

1 sprig fresh rosemary

1 bunch kale (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

Instruções

Season chicken with salt and pepper, to taste.

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.

Add remaining 1 tablespoon olive oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

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.

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.

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.

Serve immediately.