Detox Chicken + Vegetable Soup

By Kate Riley December 30, 2019

I woke up this weekend with the strongest urge to detoxify my body from all the savory and sweet deliciousness from Christmas. The excess butter! The gravy! The truffles! It was all soooo good and I enjoyed every bite but the time had come to cleanse. I don’t often post recipes but this is such a good one I had to share!

Vegetable soups are labeled “detox” if mostly broth and vegetables because the combo is naturally detoxifying. Mine has garlic and leeks and a squeeze of lemon, all detoxifying ingredients, and this version is filled with a ton of flavorful vegetables. Printable recipe below!

The spices give it flavor and kick and the shredded chicken and brown rice make it filling, but note you could eliminate the chicken and make this a vegetarian soup by substituting vegetable broth.

Ready for a ton of vegetables, flavor, and a clean satisfying soup? You’ll need these, plus broth:


2 chicken breasts, cooked and shredded

1 64 oz. box of low sodium chicken broth

2 tbsp olive oil

1 tbsp crushed garlic

½ yellow onion, finely diced

½ leek stalk, finely diced

1 large kale leaf

1 cup chopped carrots (approx. 1 dozen baby carrots)

1 yellow pepper

2 small or 1 large italian squash (zucchini)

½  4 oz, can diced green chiles

1½ cups cooked brown rice, fresh or frozen

squeeze of ½ lemon

1 tbsp cumin

1 tsp oregano

1 tsp red pepper flakes

To begin, cook the raw chicken breasts, shred, and set aside. In a large pot, sauté the diced onion and chopped garlic in the olive oil on low for two minutes. Add the diced leek and sauté 1 minute more. This is the beginning of flavor!

In the pot, add chicken broth to sautéd onion/garlic/leek mixture. Bring to a low boil. Add brown rice, chopped carrots, diced squash, chopped yellow pepper, diced green chiles, shredded chicken, and spices. Simmer for 15 minutes. Oh yeah, your kitchen smells good now!

Vegetables will be soft after 15 minutes. Look at that kale! Can you just see the vitamins! Add one big chopped large kale leaf to the pot and simmer 10 more minutes.

Add the squeeze of ½ lemon, this is essential because it brightens the broth. Stir and serve hot!


Oh honey, you will love this soup so much, it’s a favorite of mine I make in winter or whenever I feel a cold coming on. So many tasty vegetables and the spices give it just enough flavor and kick. Serve it with a few slices of fresh bread to yourself and your sweetie, it won’t disappoint!


Recipe below:



  1. Thank you for this recipe! I definitely feel like detoxifying after the holidays. Just to verify, is the brown rice cooked ahead of time?

  2. I still keep your chicken chili (I think you call it that, but I add more broth and call it soup) in rotation at this house after all these years! We love it!

  3. I am sipping this soup as I’m typing and thoroughly enjoying it’s healthy goodness. It’s pinned and will be a staple in our house from now on.

    My one suggestion is NOT to add the cooked rice as indicated. Since it’s already cooked it doesn’t need another 25 minutes of cooking time so I added it at the end.

    Thank you Kate, and Happy New Year!

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