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, perfect for cold winter days.Show more

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.

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Ingredients for this Chicken Detox Soup Recipe:

• 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

Serves 20

Prep Time: 20 minutes

Cook Time: 90 minutes

Resting time: 720 minutes or 1 hour

1. Add the beans to a large container and cover with water. Let sit overnight.
2. To speed this process up, boil the water and cover the beans and let sit for 1 hour. Drain before using.
3. Next, season the chicken breasts on all sides with salt and pepper.
4. 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.
5. 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.
6. Add the chicken back in, along with the drained beans and chicken stock.
7. Cook over low heat for 60 to 90 minutes or until the chicken pulls apart with ease.
8. Remove the chicken breasts from the soup and shred. Add back to the pot along with fresh thyme, salt and pepper.
9. Serve each bowl with a small handful of sliced kale.