As the toll of the New Year’s bells subsides, we may find ourselves scrambling for routines and recipes that will help us stick to our resolution to embrace a healthier lifestyle. Yet, as the winter months lie ahead, promising short days and even longer, cold nights, we may be tempted to break our healthy diet and reach for comfort foods instead. Do not compromise taste and nutrition when you indulge in our immune-boosting chicken and mushroom soup—a delectable remedy perfect for winter wellness. Beyond its delicious flavor, this hearty soup is a nutritional powerhouse, loaded with vitamins and antioxidants to bolster your immune system.
This easy-to-follow recipe seamlessly merges taste and health. Succulent chicken, earthy mushrooms, and an array of aromatic, vibrant vegetables and spices combine to create a melody that warms both the body and the soul. This nourishing meal is rich in immune-boosting nutrients, ensuring a fortified defense against winter blues.
Ingredients
- 2 tablespoons olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 whole onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 16 ounces cremini mushrooms, thinly sliced
- 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
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Using a large pot, heat 1 tablespoon olive oil over medium heat.
- Season chicken with salt and pepper, to taste. Add chicken to the pot and cook until golden for about 2-3 minutes; set aside.
- Add remaining 1 tablespoon oil to the pot. Add onion, carrots, and celery and cook, stirring occasionally, until tender for about 3-4 minutes.
- Add garlic and mushrooms. Stir occasionally, until tender and browned for about 5-6 minutes.
- 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 for about 10-12 minutes.
- Stir in kale and cannellini beans until the kale has wilted for about 3-4 minutes.
- Stir in lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
Yields: 6 servings
Preparation time: 30 minutes
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