[oxfordplus]

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

INGREDIENTS:

1. 2 tablespoons olive oil, divided
2. 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
3. Kosher salt and freshly ground black pepper
4. 1 onion, diced
5. 2 carrots, peeled and diced
6. 2 celery ribs, diced
7. 4 cloves garlic, minced
8. 16 ounces cremini mushrooms, thinly sliced
9. 1/2 teaspoon dried thyme
10. 1/2 teaspoon dried oregano
11. 8 cups chicken stock
12. 2 bay leaves
13. 1/2 cup uncooked orzo pasta
14. 1 sprig fresh rosemary
15. 1 bunch kale, stems removed and leaves chopped
16. 1 (15-ounce) can cannellini beans, drained and rinsed
17. Juice of 1 lemon
18. 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.

Nutrition Facts
Serving Size
Servings Per Container 6
Amount Per Serving
Calories 403.0Calories from Fat 63
% Daily Value*
Total Fat 7.0g11%

1. Saturated Fat 1.0g5%
2. Trans Fat 0g
3. Cholesterol 54.0mg18%
4. Sodium 1635mg68%
5. Total Carbohydrate 50.0g17%
6. Dietary Fiber 7.0g28%
7. Sugars 1.0g
8. Protein 31.0g62%