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chicken detox soup recipe

Chicken Detox Soup with Cannellini Beans and Kale

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.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Bean Soaking Time 12 hours
Total Time 1 hour 50 minutes
Servings 20
Calories 116kcal


  • 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


  • 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.



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. 


Calories: 116kcal | Carbohydrates: 15g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 270mg | Potassium: 444mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5852IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 1mg