Detox Chicken Soup — Damn Delicious

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Detox Chicken Soup

Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste!

It’s time for a detox.

I’ve been traveling nonstop for the last 3 weeks.

Eating all the spandauers and kringles in Copenhagen.

And drinking my body weight in wine during the Franschhoek wine tram.

So this soup has legit become my lifeline here.

With vitamin C-rich kale and lemon juice, inflammation-battling mushrooms, metabolism-boosting protein, and antioxidant-packed garlic, you’re set here.

And with this pouring rain here in Los Angeles, I’ll be home for the week with this big pot of brothy soup.

Detox Chicken Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks 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 uncooked orzo pasta
  • 1 sprig rosemary
  • 1 bunch kale, stems removed and leaves chopped
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. 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.
  2. Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately.

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89 comments

I don’t eat mushrooms–I can’t make myself eat them.
Will this soup be ok without them–I thought I might add cauliflower??

Yum…can’t wait to try this. Love your recipes. Thank you!

This looks great! I’m not a kale fan. Do you think spinach would be ok as a replacement?

Also adding broccoli and switched the orzo to quinoa.

i don’t like kale either spinach is what i’m gonna put in it when i make it later this week

I can’t even taste the kale when I add it to soups.

I trick my family and tell them the kale is spinach in all soups.

This looks so good! I love detox soups, they make all the difference. Especially when coming back from trips- I fell you on that one, girl.

Comfort food I won’t feel guilty about eating massive amounts! Printed the recipe for later. Definitely a keeper!

This looks incredible – perfect for helping my son recover from illness. Can I store this in the fridge and for how many days?I’m just wondering since it has lemon..

As I am not an expert on food safety, I cannot really say with certainty – sorry! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

I am not a food safety expert, but you can freeze soup for at least a week, probably longer. Personally, if I still have a lot of leftovers the next day, I would transfer it from fridge to freezer.

Yum…can’t wait to try this. Love your recipes. Thank you!

This looks delicious!

Love your recipes! Thank you!

I need to try this out soon!

This sounds amazing! I can’t wait to inhale the fragrant lemon and parsley, and taste those bright flavors with the delicious broth!

Hi do you think this would work in the crock pot? Would i have to cook the chicken and orzo first?

You can actually cook the chicken (left as whole breasts) in the slow cooker on low heat for 7-8 hours or high heat for 3-4 hours. You can add the orzo during the last 30 minutes of cooking time.

Did you try this in the crock pot? If so, how did it turn out? Any suggestions?

As always, your recipes gets me inspired to create something good in the kitchen!
thank you!

this would be even healthier if it were lower sodium. of course that means maybe a substitute for the beans and no salt added, and watching amounts of celery. I will probably still try it. if not watching salt, looks pretty good.

Might be silly question – but could you freeze?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Did you end up freezing and have good luck?

Excellent soup! This is the second day I’ve eaten it, and it’s even better today.

Made this last night and just had a couple spoon fulls and it was so tasty. I brought my some for lunch I will eat in a bit.
I used shredded chicken that I had previously cooked in the crock pot and froze. I also used Navy beans instead of Canelli bc that’s what I had.

I will probably freeze some individual portions for lunch. I did that with your quinoa chili and it was perfect after I thawed and reheated it.

Keep these amazing recipes coming! I keep coming back to DD because of the amazing pictures and so far everything has been ‘make it again’ worthy!

Is this a once a day soup?

This soup is not tailor-made to be a “once a day soup”.

I made this recipe today for a friend who is sick. I wanted something very healthy and flavorful and that’s exactly how it turned out. I made it exactly as the recipe said. Thank you for another amazing recipe Chungah!

Chungah, I want you to know how thankful I am for your sharing these wonderful, simple recipes! You’ve helped me become quite a home cook! This soup is just perfect for boosting the immune system and just making you feel good all over!

I was recently diagnosed with Type 2 diabetes and hypertension. Finding foods with low amounts of sugar and sodium is really tough. If the food meets the criteria, there is no flavor. I decided to try this recipe, since I love soups and love to cook. I put it in the crock pot over night, my fav. way of cooking soup. I haven’t added the orzo, kale or cannellini beans yet, but thought I would taste the broth to see if it tastes as good as it smells. Oh, my Goodness. This is fantastic just the way it is. You absolutely cannot tell that there is no salt of any kind added. I will be adding the rest of the ingredients and having this for lunch. Possibly dinner, also. I can’t thank you enough for this recipe. I think it is my all-new favorite.

I made a pot of this soup tonight. Followed the recipe exactly except used baby bella mushrooms in place of creminis.

It was FANTASTIC! So flavorful and full of everything good.

I made a double batch of this soup and added some peas and leeks because they were on hand. The flavors of this soup are lovely! I thought the rosemary would be somewhat overpowering but that’s not the case. I froze a portion of it without the lemon juice and added said juice once defrosted and heated through. Tastes great! Wonderful easy recipe!

Monika, why freeze it without the lemon juice? Thanks for your help!

Sorry didn’t read through all the comments, instead of spinach or kale, what about bok choy?

Yes, absolutely. That sounds amazing!

Wow Chungah!!
Love your recipes! Thank you!

Thank you for this recipe, it was absolutely delicious. Even better the second day. I will definitely make it again. I followed the recipe except I used chicken broth instead of chicken stock because it’s what I had and leftover chicken breasts from the night before.
I really like the flavor, it’s not bland at all. I had to guess on what a sprig and a bunch were.

I made this last night and it was wonderfully delicious!! Looking forward to many more of your recipes. Thank you!

Oh my goodness! The best of any soup I’ve had. Thank you for sharing this recipe! Wonderful! Looking forward to seeing others recipes that you share.

I didn’t like the taste if the lemon snd added Apple cider instead. Loved it.

Omg this soup is delicious! One of the best recipes ever! Thanks so much, will be using this recipe a lot!

I just made this and it’s absolutely delicious! I am a type 1 diabetic and this is the perfect guilt-free meal for me. Thank you so much! I am freezing a batch so I will let you know how that goes, I’m sure it will taste amazing:)

Recipe looks great!

Just one question, one sprig of rosemary is usually equivalent to how many teaspoons or tablespoons? I don’t have sprigs but whole rosemary. Thanks!

Three fresh sprigs, which give about one tablespoon of fresh rosemary leaves, would equal about one teaspoon dried.

My kids ate kale.

So much flavor. My new go-to recipe for chicken soup from now on.

This taste amazing!

Made it last night. Followed the recipe exactly and it was delicious. I have added it to my recipe file. Will definitely make it again soon.

This looks mouthwatering. I love soups during the fall/winter months, this one for sure will be included in my soups to make for cold months. Thank you. Yummy!

This looks so good! I love soups. As a matter of fact it’s one of the only things I like about cold weather. This recipe definitely needs to go on my winter rotation this year. I love that it has veggies.

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