Damn Delicious

Detox Chicken Soup

Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste!

Detox Chicken Soup - Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste!

It’s time for a detox.

I’ve been traveling nonstop for the last 3 weeks.

Eating all the spandauers and kringles in Copenhagen.

And drinking my body weight in wine during the Franschhoek wine tram.

So this soup has legit become my lifeline here.

With vitamin C-rich kale and lemon juice, inflammation-battling mushrooms, metabolism-boosting protein, and antioxidant-packed garlic, you’re set here.

And with this pouring rain here in Los Angeles, I’ll be home for the week with this big pot of brothy soup.

K, bye!

Detox Chicken Soup - Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste!

Detox Chicken Soup

Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste!

10 minutes20 minutes

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
  • 16 ounces cremini mushrooms, thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 8 cups chicken stock
  • 2 bay leaves
  • 1/2 cup uncooked orzo pasta
  • 1 sprig fresh rosemary
  • 1 bunch kale, stems removed and leaves chopped
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
  4. Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.
  5. Stir in kale and cannellini beans until the kale has wilted, about 3-4 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
  6. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 403.0 Calories from Fat 63
% Daily Value*
Total Fat 7.0g 11%
Saturated Fat 1.0g 5%
Trans Fat 0g
Cholesterol 54.0mg 18%
Sodium 1635mg 68%
Total Carbohydrate 50.0g 17%
Dietary Fiber 7.0g 28%
Sugars 1.0g
Protein 31.0g 62%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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137 comments

  1. Rated 5 out of 5

    Don’t usually take the time to write reviews … but I will for this VERY yummy soup . Everyone In the family commented how tasty it was 

  2. Rated 5 out of 5

    Just made this soup today, very happy with it. The flavor is exceptional, I did make a few alterations to the recipe but it still turned out amazing. First soup of fall, perfect for chilly weather. I didn’t have celery or parsley so I opted for zucchini instead, did not add in beans. Added some Kettle & Fire Ginger Turmeric Broth, and chicken broth as well. This is going to be my go to this fall!

  3. Rated 5 out of 5

    Very good taste. The lemon added a different flavor. Loved it

  4. Rated 5 out of 5

    This was the best chicken soup I have ever made. I only added half the amount of mushrooms. I did hit it with a splash of soy sauce and added 1/4 tsp each of turmeric and cayenne pepper. Wow…..we are having it again tonight. Thank you for an excellent recipe.

    • Rated 5 out of 5

      I’m always on the search for low carb soup options to make for lunch prep and this one is a WINNER! I was feeling a bit lazy and skipped the directions… threw everything in the crock pot instead and it turned out great! Just shredded the chicken after 8 hours on low. Thanks for the awesome recipe! 

  5. Rated 5 out of 5

    This is a great addition to our low salt low carb diet, added fresh mushrooms, carrots, garlic, pepper and a little cumin. 1 can of low salt tomato paste and two low salt diced tomatoes, even threw in a little squash I had left over from another meal! Then added fresh chicken broth that I freeze in ice cube trays. Turned out really nice…when done I measured 1 cup into sandwich Rubbermaid containers then put in the freezer. So that I could microwave 3 min. Freezing helps to keep it fresh

  6. Rated 5 out of 5

    I made this for the first time and found it to be so easy and it came out delicious.  I shared it with my mother and son and everyone thought it was great. I will definitely be making this again. Thank you!

  7. Rated 5 out of 5

    I made this soup this weekend and love it!!! I have brought it with me for lunch everyday and it is so filling! Thank you for the delicious and healthy recipe!!

  8. Rated 5 out of 5

    OMG!!!!!!❤️❤️❤️❤️❤️ It’s just DELICIOUS

  9. Sodium 1635mg 68% ????
    Where does this come from?

  10. Rated 4 out of 5

    To make this truely healthy use a whole chicken. Using only the meat from animals has been shown to increase cancer. But cooking head to tail does not. Plus there is so much enjoyment eating the tender cartilage and so many minerals and vitamins in the bones and marrow. You are really missing out on flavor and nutrition when you only eat the meat.

  11. tasted like fish!!

  12. Rated 5 out of 5

    Excellent!

  13. Rated 5 out of 5

    DELICIOUS!
    I didn’t change a thing.
    Thanks.

  14. Rated 5 out of 5

    Made this twice now and loved it both times. It’s very versatile as well! Used turnip and Swiss chard the second time because I needed to use them up and it was still amazing.

  15. Rated 4 out of 5

    I just made this soup and it was really good! I omitted the mushrooms and celery because I don’t love them. I added zucchini and squash. I’m wondering if the mushrooms and/or celery are the reason I didn’t feel it was AMAZING like so many other reviews. Do you think mushrooms and/or celery make a huge difference? I’m thinking when I make it again, I’ll add them and just not eat them. Thoughts? Thanks for the recipe! 

  16. This soup was delicious.  Not what I normally make, but one I will put in my recipe box to make again.

  17. Rated 5 out of 5

    Ahhhhmazing! 

    I did alter it a bit, not much, but here is what I did:
    While I was sautéing the veggies in a separate pan, I had my broth (I used two cartons of chicken stock and one carton of veggie broth) simmering with garlic, basil, oregano, garlic, a bit of Cheyenne pepper and a can of diced tomatoes. 
    I used spinach in addition to the kale. I used 3x the amount of carrots it called for and I did not add chicken. This soup is our go to when we are sick, need a body cleanse or just a delicious soup on a chilly day. Definitely a family fave! 

  18. Rated 5 out of 5

    Loved this soup! Easy, makes a great broth and has so much flavor. Thank you for creating and sharing an amazing chicken soup recipe.

  19. Rated 5 out of 5

    So so good! I subbed out the kale for zucchini and squash and it was great. Definitely a repeat lunch/ dinner for fall & winter

  20. Rated 5 out of 5

    Followed the directions Exactly to the letter,  The soup is Damn Delicious .  See what I did there…… I wouldn’t recommend changing it at all.  Thanks for the recipe 

  21. Rated 5 out of 5

    Best chicken soup I have made in a long time. I have shared this recipe with my friends. This will definitely be a family favorite.

  22. Rated 5 out of 5

    HIGHLY RECOMMEND – *****
    I have made this 3 times this winter alone (Australia) and have doubled to recipe every time because lets be honest…..leftovers are the best! This is easiest the most delicious soup I have ever made, the lemon really gives it such a delicious flavour, I pick the biggest one (or 2 in my case) that I can find. Also it freezers beautifully!

  23. Rated 5 out of 5

    Very fresh, citrusy broth.  The seasoning is spot on.  My only revision was to cook the pasta separately from the broth.  I like my soups pretty clear and did not want the thickening effect of pasta.  Will definitely put into rotation!

  24. Sounds nice, but I read elsewhere that night shades (tomatoes, mushrooms, peppers and eggplant) actually CAUSE inflammation when they are cooked. You would have to eat them raw for them to keep their anti inflammatory compounds. Not sure if that’s true, I guess eat the soup and find out, right? 

  25. Rated 5 out of 5

    Wonderful soup! I didn’t have any parsley so I substituted it with dill and green onion. I also didn’t use chicken stock but plain water, which turned out to be perfect since the ingredients are packed with flavor. Finally, I added parmesan cheese as a garnish. Yum!

  26. Rated 5 out of 5

    Very good recipe. Tastes amazing. Always come back to it.

  27. Rated 5 out of 5

    Excellent … lemon brought it to *****!

  28. Rated 5 out of 5

    This is my favorite soup! Thank you so much!

  29. Rated 5 out of 5

    Very comforting on a cold winter night! I woke up with a sore throat today so I’m trying to ward off illness and this soup sounded perfect!! I added some fresh ginger for a little extra immune boost!  Also, I poached chicken breasts and shredded them before adding to the soup. Very delicious!!

  30. Can you put this in the crockpot?

  31. Rated 5 out of 5

    I made this in my instant pot. It was delicious.

  32. Rated 4 out of 5

    Did this soup make anyone else’s tummy rumble excessively and extra trips to the potty?

  33. How long does this stay good in the refrigerator?

    • As I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Katie!

  34. I made this because it looked so good. It’s friggin delicious. PLOT TWIST: it’s healthy! Thanks for sharing.

    • Rated 5 out of 5

      Loved this soup! It had great flavor. The only thing is if you like a soup with a decent amount of broth I would add a few extra cups. I added about four extra and it was perfect.

  35. This soup was amazing. Only change I made was instead of kale I did spinach. Thank you for sharing this delicious recipe.

  36. After being sick for 10 days and two visits to different doctors. Both stating drink plenty of fluids and rest.

    I made this wonderful soup. I do have to say to people get ready to sweat. After, eating this twice I feel human again.

    I’m going to pass this recipe on to other nurses I work with. Thank you

  37. If 8 cups chicken broth are replaced w/low sodium chicken broth, how much sodium would be in a serving? Thanks!

    • Adrienne, nutritional information is actually provided only for select and new recipes at this time. However, if you would like to make changes to a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  38. This was delicious! So full of flavor and goodness. Only thing I did different was to use fresh thyme. Thanks for the recipe!

  39. That looks amazing! That would be the perfect under the weather soup!

  40. For anyone saying this soup lacks flavor you are crazy and afraid of salt and pepper, this has to be one of the best soups I’ve ever eaten. Definitely one of the most flavorful. Salt and pepper people. Use it don’t be afraid of it.

  41. How many carbs would this have without the pasta and beans?

    • Dana, nutritional information is actually provided only for select and new recipes at this time. However, if you would like to make changes to a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  42. Can’t wait to make maybe Sunday or Monday.  Yum!

  43. Made this today for lunch, it is so good, I have enough for the week

  44. I have made this several times and both my husband and I love it.    I’ve recently started counted calories and noticed that the total calories and nutrition label is different on the Yummly app than what it is on this website’s Nutrition facts above.   Which is accurate and what is the serving size utilized?   Thanks

  45. i think this would be awesome if the sodium wasnt so high. what is driving that? the broth? 

  46. Everyone is talking how good it is.but will it help detox your system. It sounds good.

  47. This soup is amazing- so fresh and bright!  Some changes I made:

    No Beans
    Extra veggies
    Lemon zest in addition to the lemon juice
    Spinach instead of kale
    A little extra orzo

    It was so good, and even though I’m not a fan of eating mushrooms (I like the flavor just not eating the actual mushroom), I loved them in this!  Thanks for the great recipe!

  48. We seem to be having a flu epidemic in the Puget sound. I’m not going to be a part of that so I made this soup today.
    It has to have immune properties, I know it does. It is super delicious. Thank you.

  49. LOVE! This soup Rocks the planet!!! Make it all the time. Thank you so very much

  50. My diet says no pasta. Would it be good without? How about replacing with Brown rice? If so for how long?

    • Yes, you can omit or substitute with a grain of your choice. However, without further recipe testing, I cannot advise exact cooking time for substitutions and modifications.

  51. When I told my husband I was making detox chicken soup he asked if he should make something else for dinner. He ended by saying it was one of the best soups I have ever made. It was delicious! Thank you for a wonderful healthy recipe!!

  52. I made this soup last night and it was great! Some things I will alter in the future: I felt there was too much kale. I’ll probably only add 3 stalks next time instead of the whole bunch. I also felt there were too many mushrooms and not enough carrots. The mushrooms turned the broth brown. Easy fixes! Can’t wait to make it again!

  53. How is pone serving? Adding to MFP and need details. Thank you!

  54. I’ve made this twice! It’s delicious. My husband really enjoyed it, too! I highly recommend!

  55. This reads to be very tasty. However, it is not a detox soup. To start off with you have chicken in it! Pasta too? Gee, I could do this everyday too. It’s a comforting soup and somewhat healthy but not detoxing.

    • There are many forms of “detox”. Detox simply means to rid the body of toxins and since there isn’t a set definition of what a toxin is then there can’t be a set definition of a detox soup. It all falls under “clean” eating.

  56. Soo…the holidays are over and I feel like I’ve just eaten whatever I wanted from Halloween till today! So this soup is awesome for detoxing and wanting to feel skinny immediately! Thanks for the recipe

  57. I just made this and it’s really really good!!! My husband and 11 year old son enjoyed it a lot, and they are both picky when it comes to soups. I used sliced baby bella mushrooms instead of the cremini – I didn’t slice them thinner than they came. Thank you so much for the recipe.

  58. Turned out great! No serving size listed on Nutrition Facts … please provide. Thanks

  59. I made this yesterday in the crockpot – on low for 8 hours (no orzo). I put the chicken breasts in raw and then shredded them before serving. It was AMAZING. So many great flavors.

  60. So delicious!! Loved the flavor! 

  61. This looks so good! I love soups.

  62. Oh man! Was this good! Loved it. I put spinach instead of kale.tasted great. My husband liked it and he normally will not do food like that. Thank you! Will be making this again for family. 

  63. This looks so good! I love soups. As a matter of fact it’s one of the only things I like about cold weather. This recipe definitely needs to go on my winter rotation this year. I love that it has veggies.

  64. This looks mouthwatering.  I love soups during the fall/winter months, this one for sure will be included in my soups to make for cold months.  Thank you. Yummy!

  65. Made it last night. Followed the recipe exactly and it was delicious. I have added it to my recipe file. Will definitely make it again soon.

  66. This taste amazing!

  67. My kids ate kale.

    So much flavor. My new go-to recipe for chicken soup from now on.

    Thank you!

  68. Recipe looks great! 

    Just one question, one sprig of rosemary is usually equivalent to how many teaspoons or tablespoons? I don’t have sprigs but whole rosemary. Thanks!

  69. I just made this and it’s absolutely delicious! I am a type 1 diabetic and this is the perfect guilt-free meal for me. Thank you so much! I am freezing a batch so I will let you know how that goes, I’m sure it will taste amazing:)

  70. Omg this soup is delicious! One of the best recipes ever! Thanks so much, will be using this recipe a lot!

  71. I didn’t like the taste if the lemon snd added Apple cider instead. Loved it.

  72. Oh my goodness! The best of any soup I’ve had. Thank you for sharing this recipe! Wonderful! Looking forward to seeing  others recipes  that you share.

  73. I made this last night and it was wonderfully delicious!! Looking forward to many more of your recipes. Thank you!

  74. Thank you for this recipe, it was absolutely delicious. Even better the second day. I will definitely make it again. I followed the recipe except I used chicken broth instead of chicken stock because it’s what I had and leftover chicken breasts from the night before.
    I really like the flavor, it’s not bland at all. I had to guess on what a sprig and a bunch were.

  75. Wow Chungah!!
    Love your recipes! Thank you!

  76. Sorry didn’t read through all the comments, instead of spinach or kale, what about bok choy?

  77. I made a double batch of this soup and added some peas and leeks because they were on hand. The flavors of this soup are lovely! I thought the rosemary would be somewhat overpowering but that’s not the case. I froze a portion of it without the lemon juice and added said juice once defrosted and heated through. Tastes great! Wonderful easy recipe!

  78. I made a pot of this soup tonight. Followed the recipe exactly except used baby bella mushrooms in place of creminis.

    It was FANTASTIC! So flavorful and full of everything good.

  79. I was recently diagnosed with Type 2 diabetes and hypertension. Finding foods with low amounts of sugar and sodium is really tough. If the food meets the criteria, there is no flavor. I decided to try this recipe, since I love soups and love to cook. I put it in the crock pot over night, my fav. way of cooking soup. I haven’t added the orzo, kale or cannellini beans yet, but thought I would taste the broth to see if it tastes as good as it smells. Oh, my Goodness. This is fantastic just the way it is. You absolutely cannot tell that there is no salt of any kind added. I will be adding the rest of the ingredients and having this for lunch. Possibly dinner, also. I can’t thank you enough for this recipe. I think it is my all-new favorite.

  80. Chungah, I want you to know how thankful I am for your sharing these wonderful, simple recipes!  You’ve helped me become quite a home cook!  This soup is just perfect for boosting the immune system and just making you feel good all over!

  81. I made this recipe today for a friend who is sick. I wanted something very healthy and flavorful and that’s exactly how it turned out. I made it exactly as the recipe said. Thank you for another amazing recipe Chungah!

  82. Is this a once a day soup?

  83. Made this last night and just had a couple spoon fulls and it was so tasty. I brought my some for lunch I will eat in a bit.
    I used shredded chicken that I had previously cooked in the crock pot and froze. I also used Navy beans instead of Canelli bc that’s what I had.

    I will probably freeze some individual portions for lunch. I did that with your quinoa chili and it was perfect after I thawed and reheated it.

    Keep these amazing recipes coming! I keep coming back to DD because of the amazing pictures and so far everything has been ‘make it again’ worthy!

  84. Excellent soup!  This is the second day I’ve eaten it, and it’s even better today.

  85. Might be silly question – but could you freeze?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

    • Did you end up freezing and have good luck? 

  86. this would be even healthier if it were lower sodium. of course that means maybe a substitute for the beans and no salt added, and watching amounts of celery. I will probably still try it. if not watching salt, looks pretty good.

  87. As always, your recipes gets me inspired to create something good in the kitchen! 
    thank you!

    xx charlie
    https://charlieslifeandfood.wordpress.com

  88. Hi do you think this would work in the crock pot? Would i have to cook the chicken and orzo first?

    • You can actually cook the chicken (left as whole breasts) in the slow cooker on low heat for 7-8 hours or high heat for 3-4 hours. You can add the orzo during the last 30 minutes of cooking time.

    • Did you try this in the crock pot? If so, how did it turn out? Any suggestions?

  89. This sounds amazing! I can’t wait to inhale the fragrant lemon and parsley, and taste those bright flavors with the delicious broth!

  90. Love your recipes!  Thank you!

  91. Yum…can’t wait to try this. Love your recipes. Thank you!

  92. This looks incredible – perfect for helping my son recover from illness.  Can I store this in the fridge and for how many days?I’m just wondering since it has lemon..

    • As I am not an expert on food safety, I cannot really say with certainty – sorry! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

      • I am not a food safety expert, but you can freeze soup for at least a week, probably longer. Personally, if I still have a lot of leftovers the next day, I would transfer it from fridge to freezer.

  93. Comfort food I won’t feel guilty about eating massive amounts! Printed the recipe for later. Definitely a keeper!

  94. This looks so good! I love detox soups, they make all the difference. Especially when coming back from trips- I fell you on that one, girl.

  95. This looks great! I’m not a kale fan. Do you think spinach would be ok as a replacement?

  96. Yum…can’t wait to try this.  Love your recipes. Thank you!

  97. I don’t eat mushrooms–I can’t make myself eat them.
    Will this soup be ok without them–I thought I might add cauliflower??