Chicken Detox Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
10 cups
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Calories
179 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Chicken Detox Soup
Description
This Chicken Detox Soup starts with sautéing onions, celery, garlic, and ginger in olive oil to release their flavors before adding raw chicken breasts and carrots. Apple cider vinegar, turmeric powder, red chili flakes, salt, and pepper season the broth, which is then cooked until the chicken is tender but not overdone. Subsequently, broccoli, frozen peas, and fresh parsley are added to maintain freshness and texture.
The soup offers a balance of mild heat from chili flakes and the earthy notes of turmeric, combined with the brightness of vinegar and fresh herbs. The vegetables retain some bite, preventing the soup from becoming mushy.
It serves well as a comforting yet light dish that incorporates a variety of vegetables, making it suitable as a wholesome lunch or dinner option.
Notes suggest variations such as adding mushrooms, spinach, or zucchini for extra nutrients and using low sodium broth for a less salty soup. Leftover cooked chicken can also be used instead of raw breasts to speed preparation. Care is advised to avoid overcooking vegetables and chicken to preserve texture and moisture.
Ingredients
- 2 chicken breast
- 2 quarts chicken stock low sodium
- 1 tablespoon olive oil
- 1 white onion diced
- 2 cups celery chopped
- 4 cloves garlic minced
- 3 tablespoon ginger shred it or mince it
- 3 carrot peeled and sliced into rounds
- 2 ½ cups broccoli chopped
- 1 ½ cups peas frozen
- 1 teaspoon turmeric powder
- 1 teaspoon red chili flakes reduce to ½ teaspoon if needed
- 1 tablespoon apple cider vinegar
- salt crushed, to taste
- black pepper crushed, to taste
- ½ cup parsley chopped
Instructions
- Start off by prepping all the vegetables. You can chop vegetables into chunks or shred it into small pieces.
- Dice onions and celery. Peel carrot skin and chop into small rounds discs. Chop broccoli into medium sized florets. Chop celery into small pieces.
- Mince garlic and ginger.
- Set a large soup pot on medium heat. Add olive oil. Saute onions, celery, minced garlic and ginger in olive oil for 3 to 4 minutes or until onions begins to sweat and turn soft.
- Add raw chicken breasts into the pot along with carrots, apple cider vinegar, salt and pepper, red chili flakes, turmeric and chicken broth.
- Bring to boil. Once it starts boiling, lower the heat, cover the pot with lid and simmer it for 15 to 20 minutes or until chicken breast is cooked through and moist (do not over cook chicken breasts).
- Then remove cooked chicken breasts from the pot using tongs onto wooden chopping board. Add chopped broccoli, frozen peas and fresh parsley into the pot. Let it continue to cook until broccoli is tender.NOTE – if you find broth levels reduced below the vegetables pour some more broth. You want to have all vegetables covered and immersed inside the broth.
- Meanwhile shred cooked chicken breasts using two forks.
- Add shredded chicken back into the pot once broccoli is cooked and tender. Stir it and leave for 2 minutes on heat.
- Taste to adjust salt and pepper if needed.
- Pour hot soup into serving bowls and serve immediately.
Notes
- Use low sodium chicken broth to control salt levels in the soup.
- Include additional vegetables like mushrooms, spinach, or zucchini to increase variety and nutrition.
- Avoid overcooking the chicken and vegetables; aim for tender but not mushy textures.
- Leftover shredded rotisserie chicken (without crispy skin) can replace raw chicken breasts for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 367mg | 15% |
| Potassium | 657mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3787IU | 76% |
| Vitamin C | 37mg | 41% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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