Detox Chicken and Vegetable Soup
User Reviews
5
Detox Chicken and Vegetable Soup
Description
This soup begins by gently sautéing diced onion, sliced celery, carrots, and diced yellow bell pepper in olive oil until tender and lightly browned, enhancing their natural sweetness. Minced garlic is added briefly to release aroma before pouring in chicken stock, quartered and sliced zucchini, cauliflower florets, and canned diced tomatoes to build a rich vegetable base.
Two whole boneless, skinless chicken breasts are added to the simmering broth, seasoned with kosher salt and black pepper, then covered and cooked on low heat for about 25 minutes to infuse the broth with chicken flavor and tenderize the meat.
After cooking, the chicken breasts are removed, shredded with forks, and returned to the pot along with fresh spinach stirred in until wilted. The resulting soup has tender shredded chicken in a broth packed with soft vegetables and a balanced savory taste.
This soup can be adapted for a slow cooker by cooking all ingredients except spinach on low for 8 hours or high for 4 hours. Vegetarian or vegan versions are possible by replacing chicken with chickpeas and using vegetable broth. Leftovers freeze well for up to six months, supporting make-ahead planning.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion diced, small
- 2 celery ribs thinly sliced
- 2 carrot thinly sliced
- 1 yellow bell pepper diced
- 2 cloves garlic minced
- 6 cups chicken stock or broth
- 1 zucchini quartered and sliced
- 2 cups cauliflower from about 1/2 of a cauliflower, florets
- 28 oz. diced tomatoes canned
- 2 chicken breast boneless skinless
- kosher salt to taste
- black pepper to taste
- 2 spinach or one package frozen, packed cups, chopped, fresh
Instructions
- In a large pot, sauté the onions, celery, carrots, and bell pepper in olive oil (2 tablespoons) over medium-high heat until tender and starting to brown (about 5 minutes).
- Add the 2 cloves of minced garlic; sauté until fragrant (about 1 minute)
- Add chicken broth (6 cups), zucchini, cauliflower, and the can of diced tomatoes. Bring to a boil.
- Add the two chicken breasts (whole), season the soup with salt and pepper, cover, and simmer on low for 25 minutes.
- Remove the chicken breasts, shred using two forks, and place back in pot.
- Add the spinach and stir until wilted.
- Serve.
Notes
- For slow cooker preparation, add all ingredients except spinach; cook on low for 8 hours or high for 4 hours. Add spinach after shredding chicken.
- Vegetarian and vegan versions can substitute chickpeas for chicken and use vegetable broth instead of chicken stock.
- Freeze leftovers in airtight containers for up to six months to preserve flavor and texture.
- Nutrition info excludes added seasoning and optional ingredients; adjust according to personal taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 1683mg | 70% |
| Potassium | 1342mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 5500IU | 110% |
| Vitamin C | 135.5mg | 151% |
| Calcium | 127mg | 13% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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