Detox Chicken Soup
2 Tbls oil
1 pound boneless chicken, cut into chunks
1 onion, diced
2 carrots, peeled and diced
4 garlic cloves, minced
16 oz mushrooms, sliced (optional)
1/2 tsp dried thyme
1/2 tsp dried oregano
8 cups chicken stock
1/2 cups orzo pasta (any small pasta)
1 bunch kale, stems removed & leaves chopped
1 can white bean, drained and rinsed
juice of 1 lemon
Butterfly and pound chicken breasts
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon 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.
Whisk 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.