Our Detox Chicken Soup is sure to warm you from the inside out! A chicken soup recipe that’s loaded with vegetables, tons of juicy chicken and whole wheat pasta. Add this soup to your weekly menu, no matter what time of year.
Why You’ll Love This Detox Chicken Soup
Even if you’re not making a soup from a scratch, like our homemade turkey soup, you can still make a delicious soup that tastes homemade.
This Detox Chicken Soup recipe is packed with tons of vegetables, herbs and spices with juicy, roasted chicken. We added whole wheat bow tie pasta just to make it a bit more hearty, but regular noodles are also fine.
Ingredients You’ll Need
- Chicken Breasts: We use boneless, skinless breasts but you can also use chicken thighs.
- Onions: Many people don’t realize how beneficial onions are to a healthy diet, along with the flavor that they add.
- Celery: For some crunch and texture.
- Carrots: For texture and a sweet flavor.
- Garlic: Fresh garlic is best, but you can also use garlic paste or lastly garlic in a jar.
- White Wine (optional): Deglazing the pot with wine adds a wonderful flavor, but you can also use stock.
- Chicken stock: Homemade or good quality store bought.
- Bay Leaves: If you don’t have them, don’t worry about it but we do think they add a nice flavor.
- Ginger: Adds a fresh flavor, also health benefits.
- Ground Turmeric: Adds color and flavor along with many health benefits.
- Spinach: We like to use fresh but frozen is also fine.
- Whole Wheat Pasta: You don’t have to use whole wheat pasta but it is a bit better for you than regular pasta, and we also like the nutty flavor.
How To Make
We’ll go over the basic steps for you here. For full instructions and ingredients, scroll to the recipe card at the bottom of the post.
- Brown The Chicken: Season chicken breasts on both sides with salt, black pepper and oregano. Add oil to a large dutch oven or soup pot and then add the chicken breasts once hot. Brown the chicken for 4-5 minutes on each side until browned. Remove to a plate and cover with foil to keep warm.
- Cook The Vegetables: Add the onions, celery and carrots to the pot along with a teaspoon of salt and fresh black pepper to taste. Cook for 7-8 minutes until the vegetables are softened, then add the garlic and cook for 1 minute longer.
- Deglaze and Add Chicken To The Pot: Pour in wine to deglaze the pot. (See note if not using wine) Scrape up the brown bits on the bottom of the pot and cook the wine out for 1 minute. Pour in the chicken stock and then place the chicken breasts back into the pot. Add bay leaves, ginger and turmeric, stir and bring to a simmer. Partially cover the pot with a lid and let the soup simmer for 25 minutes.
- Shred The Chicken: Remove the chicken from the soup and place onto a board. Once cooled enough to handle, shred the chicken and add it back to the soup.
- Add Pasta and Spinach: Stir the spinach into the soup until it wilts and then add the cooked pasta.
Variations
This chicken soup recipe can be made in many different ways to fit your needs and likes. Add more vegetables or swap some out for ones that you like better. Different pasta shapes can always be added, or you can leave the pasta out altogether.
- Broccoli
- Asparagus
- Mushrooms
- Cabbage
- Edamame
- Beans
- Diced Tomatoes
- Swap out whole wheat pasta for brown rice, farro or barley, diced potatoes or turnips
- Counting carbs? Leave pasta out and add firm tofu or cauliflower rice
Storing and Reheating
Store this chicken soup in air tight containers in the refrigerator for up to 3 days. After that, you can transfer the soup to the freezer for up to 6 months.
If you’re planning on making this recipe in advance, you can add the cooked pasta separately to individual bowls. We don’t mind leftover soup where the pasta has soaked up the broth a bit, but adding it separately is a great way to avoid that.
Looking For More Soup Recipes?
- Split Pea Soup with Ham
- Beefy Taco Soup
- Sausage Soup with Spinach and Farro
- Italian Wedding Soup
- Creamy Turkey Rice Soup
Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
You'll also sign up to get new recipes in your inbox.
Detox Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeOur Detox Chicken Soup recipe is going to make you feel warm and cozy from the inside out. Packed with vegetables, herbs, whole wheat pasta and tender, roasted chicken!
Ingredients
- 4 medium sized boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1–2 tablespoons avocado or canola oil
- 2 cups diced onions
- 1 cup diced celery
- 1 cup sliced carrots
- 2 tablespoons chopped garlic
- 1/2 cup dry white wine (optional)
- 6 cups chicken stock
- 1–2 bay leaves
- 1 tablespoon ginger paste or fresh grated ginger
- 1/2 teaspoon ground turmeric
- 2 cups fresh spinach
- 2 cups cooked whole wheat bow tie pasta
Instructions
- Season the chicken on both sides with salt, black pepper and oregano.
(1 teaspoon salt, 1 teaspoon oregano, 1/2 teaspoon pepper) - Add the oil to a large dutch oven or soup pot. Once hot, add the chicken breasts and brown for 4-5 minutes on each side. Remove to a plate and cover with foil to keep warm.
- Add the onions, celery and carrots to the pot and stir. Cook for 6-7 minutes until the vegetables are softened, then add the garlic and cook for 1 minute longer.
(2 cups onions, 1 cup celery, 2 tablespoons garlic) - Pour in the wine to deglaze the pot. (See note if not using wine) Scrape up the brown bits on the bottom of the pot and cook the wine out for 1 minute. Pour in the chicken stock and then place the chicken breasts back into the pot.
(1/2 cup wine, 6 cups chicken stock) - Add the bay leaves, ginger and turmeric, stir and bring to a simmer. Partially cover the pot with a lid and let the soup simmer for 25 minutes.
(1-2 bay leaves, 1 tablespoon grated ginger, 1/2 teaspoon turmeric) - Remove the chicken from the soup and place onto a board. Once cool enough to handle, shred the chicken and add it back to the soup.
- Stir the spinach into the soup until it wilts and then add the cooked pasta. (See note)
(2 cups fresh spinach, 2 cups cooked pasta)
Recipe Notes
If you’re not using wine to make this soup, just add 1/2 cup of water or chicken stock to deglaze the pot.
If you want to cook the pasta in the soup, add 1 cup dried pasta to the pot when you add back the shredded chicken.
Store: Store leftover soup in air tight containers in the refrigerator for up to 3 days.
Freeze: Freeze soup in freezer bags or containers for up to 6 months. If making in bulk to freeze for later meals, leave the pasta out and add cooked pasta to the soup after warming back up.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Made this for dinner last night, used brown rice and kale instead of spinach, very delicious!
Glad to hear it Judy!