Description
Light and cleansing chicken soup made with kale, vegetables, herbs, and lemon for a nourishing, immune-friendly meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 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
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a large pot and brown the chicken, then set aside.
- Cook onion, carrots, and celery until tender.
- Add garlic, mushrooms, thyme, and oregano and cook until fragrant.
- Stir in chicken stock and bay leaves and bring to a boil.
- Add orzo, rosemary, and chicken and simmer until orzo is tender.
- Stir in kale and cannellini beans until wilted.
- Finish with lemon juice and parsley and season to taste.
Notes
- Use low-sodium chicken stock to better control salt levels.
- Add extra broth when reheating if the soup thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg