Chicken Detox Soup with Cannellini Beans and Kale

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: vegetable broth

Vegetable broth is a cost-effective alternative that still provides flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for sautéing.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Collard greens are often less expensive and provide similar nutrients.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Canned chicken is a more affordable protein option.

Soak cannellini beans in a large container with cold water, about six inches over the beans, overnight.

For a quicker method, add beans to a container, cover with boiling water, and let sit for one hour.

Season boneless, skinless chicken breasts on all sides with sea salt and cracked black pepper.

Heat oil in a very large pot over medium low heat and sear the chicken breasts for about 8 to 10 minutes, flipping halfway through.

Dice onions, carrots, and celery into small pieces.

Use a garlic press to mince about four or five cloves of garlic.

Slice cremini mushrooms into wedges.

Peel and medium dice butternut squash using a knife.

Remove cooked chicken from the pot and set aside on a plate.

Add all diced vegetables to the pot and cook for about 10 to 12 minutes, stirring occasionally.

Add the drained cannellini beans and chicken back into the pot, then pour in chicken stock to cover everything.

Cook over low heat for 60 to 90 minutes until the chicken is tender and can be shredded easily.

Thinly slice two bunches of fresh kale and set aside.

Remove chicken from the soup and shred it using two forks, then add it back to the soup.

Finish the soup with fresh thyme, sea salt, and cracked black pepper.

Serve the soup in bowls and add fresh kale at the end to keep it crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens