Chicken Detox Soup with Cannellini Beans and Kale is a delicious one pot soup, made with chicken, beans and vegetables, perfect for cold winter days.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Continuing on with my detox recipes, I give you this Chicken Detox Soup with Cannellini Beans and Kale.
I can honestly already tell in the last week of eating healthier and how my body is responding.
These old bones are digging every recipe, especially this Chicken Detox Soup recipe.
If you’ve been following me then you know I have an infatuation with soup, and this one is a sure-fire winner.
Preparing Chicken Detox Soup
The great thing about preparing a chicken detox soup 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 chicken detox soup recipe.
I decided to go with onions, celery, carrots, garlic, mushrooms, chicken, butternut squash, kale and beans for the makeup of the chicken soup recipe.
How to Soak Beans
The first thing you must do for this chicken detox soup recipe is soak the beans.
I use Bob’s Red Mill Cannellini beans.
Their beans have a creamy texture with a slightly nutty flavor and are loaded with nutrients making them perfect for this Chicken Detox Soup.
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 over night.
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.
Just a quick little trick there to help you on your to making this chicken detox soup recipe.
Making Chicken Detox Soup
I usually start making this chicken detox soup by searing off the chicken.
During the chicken searing process, this should give you plenty of time to slice and dice up your vegetables.
Here’s the cut on each vegetable that I did for the chicken detox soup.
- Onions – small dice
- Carrots – small dice
- Celery – small dice
- Garlic – fine mince
- Mushrooms – cut into wedges
- Butternut Squash – medium dice
- Kale – julienne
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 this chicken detox soup recipe.
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.
It will probably take about 60 to 90 minutes to get to this point.
Adjust the seasonings in the chicken detox soup and let it ride!
Serving Chicken Detox Soup
This chicken detox soup is much more like a stew.
It’s hearty, it’s chunky and it is dang good!
Because I like crisp kale in my chicken detox soup, 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.
That’s all I got friends, be sure to check out Bob’s Red Mill website for a ton of awesome products and recipes and for sure give this chicken detox soup recipe a shot, you’ll love it!
Oh and in case you forgot, I make soup to feed 8,430 people so be sure to scale down as you see fit.
If you dig this chicken detox soup and want to follow along, check out the recipes below!
Detox Recipe 1: Shaved Brussel Sprout Salad Recipe
Chicken Detox Soup with Cannellini Beans and Kale
- 2 cups of Bob’s Red Mill 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
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.
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 through out, 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.