Styled by TAYLOR BENNETT
Photograph by KELLY MOORE CLARK
Need a little detox after this year’s holiday parties. This delicious chicken soup will get you started on the right path to wholesome eating.
What you need:
2 tablespoons olive oil, divided
1 lb. boneless skinless chicken breasts or thighs, cut into chunks
Kosher salt and ground pepper
1 onion, diced
2 carrots, peeled and diced
2 celery ribs, diced
4 cloves garlic, minced
16 ounces cremini mushrooms
½ teaspoon dried thyme
½ teaspoon dried oregano
8 cups chicken stock
2 bay leaves
½ cup uncooked orzo pasta
1 sprig fresh rosemary
1 bunch kale, stems removed and leaves chopped
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tbsp chopped fresh parsley leaves
Heat 1 tbsp olive oil in a large stockpot over medium heat. Season chicken with salt and pepper. Add chicken and cook until golden, about 2-3 minutes; set aside. Add remaining 1 tbsp oil to the stockpot. Add onion, carrots and celery. Cook until tender, about 3-4 minutes.
Add garlic and mushrooms, and cook until tender and browned. Stir in thyme and oregano until fragrant.
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. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.