Why You’ll Love This Recipe
This soup is both healing and hearty—ideal for when you need a pick-me-up. It’s loaded with fiber, protein, and antioxidants from a mix of wholesome ingredients, and the light lemony broth keeps it refreshing and satisfying. The orzo adds just enough richness, while rosemary and thyme bring depth. It’s easy to make, filling, and perfect for meal prep or cold-season recovery.
Ingredients
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
½ teaspoon dried thyme
½ teaspoon dried oregano
8 cups chicken stock
2 bay leaves
½ 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare Chicken: Season chicken pieces with salt and pepper.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add chicken and cook until browned, about 6–8 minutes. Remove and set aside.
- Sauté Vegetables: Add the remaining tablespoon of olive oil. Stir in onion, carrots, and celery. Cook for 3–4 minutes until slightly softened.
- Add Garlic and Mushrooms: Stir in garlic and mushrooms and cook until the mushrooms are tender and browned, about 5–6 minutes.
- Season: Mix in thyme and oregano, stirring until fragrant, about 1 minute.
- Simmer Soup: Pour in chicken stock and add bay leaves. Bring to a boil. Add orzo, rosemary, and cooked chicken. Reduce heat and simmer for 10–12 minutes until the orzo is tender.
- Add Kale and Beans: Stir in chopped kale and cannellini beans. Cook for 3–4 more minutes until the kale has wilted.
- Finish: Remove from heat and stir in lemon juice and chopped parsley. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle into bowls and serve warm.
Servings and Timing
- Yield: 6 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Swap orzo with brown rice, quinoa, or whole wheat pasta for a different grain base
- Use spinach instead of kale if preferred
- Add diced zucchini or bell pepper for more vegetables
- Make it vegetarian by omitting chicken and using vegetable broth and chickpeas instead
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if the soup thickens too much. It also freezes well for up to 2 months; just omit orzo and add fresh when reheating for best texture.
FAQs
Can I use rotisserie chicken?
Yes, just skip the chicken browning step and add shredded rotisserie chicken when simmering the orzo.
Is it okay to use another type of pasta?
Absolutely—any small pasta like ditalini or elbow macaroni works well.
How do I make this gluten-free?
Use gluten-free orzo or substitute with rice or quinoa.
Can I make this in a slow cooker?
Yes, add all ingredients except orzo, kale, lemon, and parsley to the slow cooker and cook on low for 6–7 hours. Add orzo in the last 30 minutes and kale just before serving.
What kind of mushrooms can I use instead of cremini?
White button mushrooms or shiitake are great alternatives.
Can I freeze this soup?
Yes, but freeze without the orzo for best texture. Add cooked orzo when reheating.
Does this soup help when you’re sick?
Yes, it’s loaded with vitamins, lean protein, and hydrating broth—perfect for boosting immunity.
What does the lemon juice do?
It adds brightness and enhances all the other flavors in the soup.
Can I add hot sauce or chili flakes?
Yes, a touch of spice can add warmth and extra flavor to this healing soup.
Is this a low-calorie meal?
Yes, it’s nutrient-dense and light, ideal for clean eating or post-holiday resets.
Conclusion
Detox Chicken Soup is a flavorful, nourishing dish that brings comfort and health together in one bowl. It’s easy to prepare, packed with fresh vegetables and lean protein, and is a great go-to recipe when you need a healthy reset or a comforting meal during cold weather. Wholesome, hearty, and healing—this is soup that truly satisfies.
Detox Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Description
This Detox Chicken Soup is a nourishing, immune-boosting bowl of comfort made with lean chicken, fresh vegetables, herbs, and a zesty touch of lemon—perfect for a light, flavorful meal.
Ingredients
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
½ teaspoon dried thyme
½ teaspoon dried oregano
8 cups chicken stock
2 bay leaves
½ 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
Instructions
- Season chicken with salt and pepper.
- In a large Dutch oven, heat 1 tablespoon olive oil over medium heat. Add chicken and cook until browned, 6–8 minutes. Remove and set aside.
- Add remaining olive oil, then stir in onion, carrots, and celery. Cook for 3–4 minutes until slightly softened.
- Add garlic and mushrooms, cook until tender and browned, about 5–6 minutes.
- Stir in thyme and oregano, cooking until fragrant, about 1 minute.
- Pour in chicken stock and add bay leaves. Bring to a boil, then add orzo, rosemary, and the cooked chicken. Simmer for 10–12 minutes until orzo is tender.
- Stir in kale and cannellini beans. Cook 3–4 minutes until kale wilts.
- Remove from heat. Add lemon juice and parsley. Adjust salt and pepper as needed.
- Ladle into bowls and serve warm.
Notes
Swap orzo with brown rice, quinoa, or whole wheat pasta for variation.
Use spinach instead of kale if preferred.
Add more vegetables like zucchini or bell pepper.
For vegetarian version, omit chicken and use vegetable broth and chickpeas.
Freeze without orzo and add it fresh when reheating for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 55mg
