Crock Pot Detox Soup

This Crock Pot Detox Soup is a clean and nourishing recipe, which uses chicken breast and cabbage. It’s a healthy twist on the classic, ready in about 6 hours and 25 minutes.

Crock Pot Detox Soup Ingredients

• 1 medium onion, diced
• 3 large carrots, peeled and sliced
• 3 cups frozen green beans
• 4 cups chopped cabbage (about ½ a large head)
• 1 cup diced celery
• 1 (16 oz) can red kidney beans, drained
• 1 lb boneless skinless chicken breasts
• 1½ teaspoons salt
• ½ teaspoon pepper
• 2–3 teaspoons minced garlic
• 1 tablespoon dried parsley
• 2 bay leaves
• 1 (28 oz) can crushed tomatoes
• 4 cups beef broth
• 2 cups water
• 2 cups fresh baby spinach (loosely packed)

How To Make Crock Pot Detox Soup

1. Add vegetables and beans: Place onion, carrots, green beans, cabbage, celery, and kidney beans in the Crock Pot.
2. Add chicken and seasonings: Lay chicken breasts on top and season with salt, pepper, garlic, parsley, and bay leaves.
3. Pour in liquids: Add crushed tomatoes, beef broth, and water over the ingredients.
4. Cook the soup: Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, until the chicken is cooked and vegetables are soft. Remove bay leaves.
5. Shred chicken: Take out chicken breasts, shred with two forks, and return the meat to the soup.
6. Add spinach and finish: Stir in baby spinach and cook for 5 more minutes until wilted.

Recipe Tips

• Can I use turkey instead of chicken?
  Yes, lean turkey breast or leftover turkey also works well.
• What vegetables can I swap in?
  You can use zucchini, bell peppers, or kale depending on what you have on hand.
• How to make it vegetarian:
  Skip the chicken and use vegetable broth. Add more beans or lentils for protein.
• How to add more flavor:
  Try adding Italian seasoning, turmeric, or a splash of lemon juice before serving.
• Can I use fresh green beans?
  Yes, just trim and cut them into bite-sized pieces.

What To Serve With Crock Pot Detox Soup

This light and filling soup pairs well with:

• Whole grain bread or a crusty roll
• A fresh green salad
• Quinoa or brown rice
• Roasted sweet potatoes
• Lemon wedges for squeezing on top

How To Store Crock Pot Detox Soup

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Cool completely and freeze in containers for up to 3 months. Thaw overnight before reheating.

Detox Soup Nutrition Facts

• Calories: 400
• Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 152mg
• Sodium: 1188mg
• Potassium: 1327mg
• Carbohydrates: 16g
• Fiber: 5g
• Sugar: 4g
• Protein: 61g
• Calcium: 164 mg
• Iron: 3.1 mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I prep this soup ahead of time?
Yes, add everything (except spinach) to the Crock Pot the night before. Refrigerate and cook the next day.

How do I make it spicier?
Add crushed red pepper flakes or a diced jalapeño for extra heat.

Can I add grains to this soup?
Yes, cooked quinoa, rice, or barley make great additions after cooking.

Why is this called a detox soup?
It’s loaded with vegetables, lean protein, and fiber-rich ingredients—great for digestion and low-calorie eating.

Can I blend this soup?
It’s best served chunky, but you can blend half for a thicker texture.

Try More Recipes:

• Crock Pot Dairy-Free Potato Soup
• Crock Pot Curry Soup
• Crock Pot Creamy Tortilla Soup

Crock Pot Detox Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6-7

servings

Prep time

20

minutes

Cooking time

6

hours 

5

minutes

Calories

400

kcal

A hearty and clean slow cooker soup filled with lean chicken, fresh vegetables, and nourishing ingredients—perfect for a healthy reset.

Ingredients

• 1 medium onion, diced

• 3 carrots, sliced
  

• 3 cups frozen green beans
  

• 4 cups chopped cabbage
  

• 1 cup diced celery
  

• 1 (16 oz) can kidney beans, drained
  

• 1 lb chicken breasts
  

• 1½ tsp salt
  

• ½ tsp pepper
  

• 2–3 tsp minced garlic
  

• 1 tbsp dried parsley
  

• 2 bay leaves
  

• 1 (28 oz) can crushed tomatoes
  

• 4 cups beef broth
  

• 2 cups water
  

• 2 cups baby spinach

Directions

• Add all veggies and beans to Crock Pot. Top with chicken and seasonings.
  
• Pour in tomatoes, broth, and water. Cover and cook on LOW for 6–8 hours or HIGH for 4.
  
• Remove bay leaves. Shred chicken and return to soup.
  
• Stir in spinach and cook for 5 more minutes.
  
• Serve hot and enjoy!