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    Chicken Detox Soup with Cannellini Beans and Kale

    Published December 17, 2019. This post may contain affiliate links. Please read my disclosure policy.

    Chicken Detox Soup with Cannellini Beans and Kale is a delicious one-pot soup made with chicken, beans, and vegetables, and is perfect for cold winter days.

    chicken detox soup recipe i na bowl with butternut squash and herbs

    Continuing on with my detox recipes, I give you this delicious soup recipe.  I can honestly already tell in the last week of eating healthier and how my body is responding.  If you’ve been following me then you know I have an infatuation with soup, and this one is a sure-fire winner.

    Will It Help You Lose Weight

    In addition to a balanced diet, exercise is also key.  With that being said you will often see a chicken in diets because it is an extremely lean protein that can also enhance the flavor of a recipe and in addition, it can also help fill you up so you’re not snacking on bad foods.

    What Does Clean Soup Mean

    Eating clean anything means you are using natural products free of any artificial flavors or preservatives.  In this soup, I used a lot of whole fresh ingredients like vegetables, chicken, and herbs.

    chicken detox soup with beans and kale in a bowl with a spoon

    How to Prepare It

    The great thing about preparing this is getting to use fresh in-season vegetables.  I say this because this recipe is malleable and can be manipulated based on what’s in season, and what’s on sale.  Since we are in peak-winter season, root vegetables and strong leafy greens like kale are what’s on my mind for this.

    • Onions – small dice
    • Carrots – small dice
    • Celery – small dice
    • Garlic – fine mince
    • Mushrooms – cut into wedges
    • Butternut Squash – medium dice
    • Kale – julienne

    How to Soak Beans

    The first thing you must do for this recipe is to soak the beans.

    • The easy, but long-way is to add your beans to a container and cover them with water by six inches and let them soak overnight.
    • While you may not have that kind of time, a quicker way would be to submerge the beans in boiling water and let them stand for 1 hour.

    how to soak beans in a container overnight

    Just a quick little trick there to help you on your to making this up.

    How to Make It

    1. I usually start making this by searing off the chicken.
    2. During the chicken searing process, this should give you plenty of time to slice and dice up your vegetables.

    how to cook chicken in a pan and cut vegetables

    1. Once the chicken is perfectly golden brown on each side, remove it from the pot and add in your vegetables and saute for 10 to 12 minutes over low heat.  Doing this will help bring out some flavors plus cook down the veggies a little, so you’ll have room for everything else in it.

    adding vegetables to the soup pot

    1. After the vegetables are done sautéing, add back in the chicken, the drained soaked beans and stock and slow cook your life away until the chicken easily pulls apart and the vegetables are tender.

    cooking the soup with chicken stock and shredding the chicken

    1. It will probably take about 60 to 90 minutes to get to this point.  Adjust the seasonings and let it ride!

    adjusting the seasonings of a soup with salt and pepper

    How to Serve

    This soup is much more like a stew.  It’s hearty, it’s chunky and it is dang good. Because I like crisp kale, I actually serve it up per order so that it stays nice and green and crisp when serving it. Nothing worse than wilted brownish kale at the bottom of a soup.

    Recipe Chef Notes + Tips

    Make-Ahead: Soup always tastes better the next day so if you’d like you can make this soup up to 3 days ahead of time.  Follow these exact instructions and cover it and keep it cool in the refrigerator until ready to serve it with the fresh kale.

    How to Reheat: Add the desired amount to a large pot and cook over low heat until hot.  You may also add your desired amount to a microwave-safe bowl and cook in the microwave until hot.

    How to Store: Cover the soup and keep it in the refrigerator for up to 7 days.

    How to Freeze: The soup will hold in the freezer covered for up to 2 months.  Thaw for 1 day in the refrigerator before reheating, or add directly to a pot from the freezer and cook over low until hot.

    Additional Vegetables: You can also use vegetables such as spinach, collards, scallions, peas, rutabaga, parsnips, turnips or cabbage.

    cleansing detox chicken soup

    Other Detox Recipes

    If you dig this and want to follow along, check out the recipes below!

    Be sure to follow me on FacebookYoutube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    Video

    Chicken Detox Soup with Cannellini Beans and Kale

    5 from 8 votes
    Chicken Detox Soup with Cannellini Beans and Kale is a delicious one-pot soup made with chicken, beans, and vegetables, and is perfect for cold winter days.
    Servings: 20
    Prep Time: 20 minutes
    Cook Time: 1 hour 30 minutes
    Bean Soaking Time: 12 hours
    Total Time: 1 hour 50 minutes

    Ingredients 

    • 2 cups of cannellini beans
    • 6 cups of water
    • 3 8- ounce chicken breasts
    • 1 tablespoon of healthy cooking oil
    • 2 peeled and small diced yellow onions
    • 3 peeled and small diced carrots
    • 3 small diced stalks of celery
    • 4 finely minced cloves of garlic
    • 2 cups of cremini mushrooms, sliced into wedges
    • 1 medium-sized peeled, seeded and medium-diced butternut squash
    • 96 ounces of chicken stock
    • 1 bunch of julienne kale
    • 1 tablespoon of fresh thyme leaves
    • sea salt and fresh cracked pepper to taste

    Instructions

    • Add the beans to a large container and cover with water. Let sit overnight.
    • To speed this process up, boil the water and cover the beans and let sit for 1 hour. Drain before using it.
    • Next, season the chicken breasts on all sides with salt and pepper.
    • Add the oil to a large pot over medium heat and sear the chicken breasts on both sides and cooked throughout, about 8 to 10 minutes per side.
    • Set the chicken to the side and add the onions, carrots, celery, garlic, mushrooms, and squash to the pot and sauté for 8 to 10 minutes or until a light brown.
    • Add the chicken back in, along with the drained beans and chicken stock.
    • Cook over low heat for 60 to 90 minutes or until the chicken pulls apart with ease.
    • Remove the chicken breasts from the soup and shred. Add back to the pot along with fresh thyme, salt, and pepper.
    • Serve each bowl with a small handful of sliced kale.

    Notes

    Chef Notes:
    • Make-Ahead: Soup always tastes better the next day so if you'd like you can make this soup up to 3 days ahead of time.  Follow these exact instructions and cover it and keep it cool in the refrigerator until ready to serve it with the fresh kale.
    • How to Reheat: Add the desired amount to a large pot and cook over low heat until hot.  You may also add your desired amount to a microwave-safe bowl and cook in the microwave until hot.
    • How to Store: Cover the soup and keep it in the refrigerator for up to 7 days.
    • How to Freeze: The soup will hold in the freezer covered for up to 2 months.  Thaw for 1 day in the refrigerator before reheating, or add directly to a pot from the freezer and cook over low until hot.
    • Additional Vegetables: You can also use vegetables such as, spinach, collards, scallions, peas, rutabaga, parsnips, turnips or cabbage. 

    Nutrition

    Calories: 116kcalCarbohydrates: 15gProtein: 9gFat: 3gSaturated Fat: 1gCholesterol: 14mgSodium: 270mgPotassium: 444mgFiber: 2gSugar: 4gVitamin A: 5852IUVitamin C: 14mgCalcium: 52mgIron: 1mg
    Course: Soup
    Cuisine: American