Detox Chicken Soup

This 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 homemade tasting soup recipe.

This Detox Chicken Soup 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.

One of the reasons that we love this chicken soup recipe because we’re eating something that we know is good for us. We may not be experts in nutrition, but we are experts on flavor. So grab a big bowl and dig in, this soup is guaranteed to make you feel better.

How To Make This Chicken Soup Recipe

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 fro 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 Detox Chicken Soup 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.

Can I Leave The Chicken Out?

Yes, you can leave the chicken breasts out of this soup if you’d like. To make this same recipe vegetarian, leave the chicken out and swap out the chicken broth for vegetable broth.

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

Detox Chicken Soup

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5 from 1 review

• Author: Dan
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Our 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!

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Ingredients

• 4 medium sized boneless, skinless chicken breasts (about 1 1/2 pounds)
• 1–2 tablespoons avocado or canola oil
• 2 cups diced onions
• 1 cup diced celery
• 1 cup sliced carrots
• 2 tablespoons chopped garlic
• 1 teaspoon salt, pepper
• 1/2 cup dry white wine (optional)
• 6 cups chicken stock
• 1–2 bay leaves
• 1 tablespoon ginger paste or fresh grated ginger
• 1/4–1/2 teaspoon ground turmeric
• 2 cups fresh spinach
• 2 cups cooked whole wheat bow tie pasta

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Instructions

1. Season the chicken on both sides with salt, black pepper and oregano.
2. 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.
3. Add the onions, celery and carrots to the pot along with a teaspoon of salt and fresh black pepper to taste. Cook for 6-7 minutes until the vegetables are softened, then add the garlic and cook for 1 minute longer.
4. 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.
5. 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.
6. 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.
7. Stir the spinach into the soup until it wilts and then add the cooked pasta.(See note)

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.

You can add uncooked pasta right to the soup instead of cooking it separately. The pasta will soak up some of the broth as it sits.

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