This detox soup is filled with chicken and anti-inflammatory ingredients in every bite! Bursting with vibrant veggies and comforting flavors, this healthy soup is quick and easy to make. It's perfect for any meal prep or when you are craving a healthy meal!
I've had several different recipes and versions of detox soup and they were "just ok." While I love eating soups like this hearty potato corn chowder and this roasted red pepper soup, I would have never thought that a detox soup could be so incredibly flavorful...until I made this recipe. Packed with so much flavor, it's unbelievably healthy and filling with every bite!
Let's be honest, we've all gone overboard and have indulged in foods that are not the best for us at times. And when I find myself eating that way, I know it's time to clean up my diet and make this healthy and nutritious detox soup! An extremely versatile recipe, you can use just about any fresh vegetable to make this recipe. This easy-to-make soup is made in one pot and is perfect for giving your body the refresh it needs!
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Why This Recipe Works
- It's hearty, delicious, and low in calories!
- 100% dairy free and does not use coconut milk.
- Loaded with fiber and antioxidants, it's nourishing, cleansing, and full of healthy veggies.
🛒 Ingredients You'll Need
- Chicken Thighs: since they are a bit higher in fat, thighs provide more flavor than using chicken breasts. You can bake them in the oven before hand or boil them. Both bone in and skinless chicken thighs work well in this recipe.
- Chicken Broth: used to make the base of the soup.
- Olive Oil: used to sauté the fresh vegetables. Full of antioxidant and anti-inflammatory properties and is also heart healthy.
- Celery: rich in fiber, vitamin K, and antioxidants.
- Carrots: contains beta-carotene, Vitamin K1, potassium, and fiber.
- Onion: a flavor enhancer that contains fiber and vitamin C.
- Leek: great for bone and cardiovascular health. Contains vitamin K, fiber, and antioxidants.
- Turmeric: contains anti-inflammatory and antioxidant properties, aids in digestion, and boosts your immune system.
- Garlic Cloves: skip the jar of minced garlic and use fresh garlic cloves. Garlic has antibacterial components, can help reduce inflammation in the body, and contains vitamin C and vitamin B6.
- Parsley: full of antioxidants and rich in vitamin A, K, and C.
- Poultry Seasoning: the main ingredients are sage and thyme. These herbs pair really well with the chicken, broth, and vegetables making every bite full of flavor and extra savory!
- Salt: a flavor enhancer.
- Pepper: a flavor enhancer that adds a subtle bit of spice.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Chicken - to lower the amount of fat in detox soup, use chicken breasts instead of chicken thighs. You can also use rotisserie chicken or roast a whole chicken and shred apart.
- Vegetable Substitution- you can switch out and add different veggies. I've made this detox soup recipe with kale, cilantro, bell peppers, cabbage, scallions, zucchini, squash, mushrooms, red onion, Swiss chard, Bok choy, and Brussels sprouts.
- Add Some Carbs - brown rice, orzo, or lentils also work well in this detox soup recipe.
- Vegan Version - leave out the chicken and use vegetable broth to make a vegan version!
- Switch Up The Seasonings - add cayenne pepper for some extra heat. And fresh grated ginger also adds great flavor and extra nutrition. I always love adding fresh squeezed lemon juice and zest to add a light citrus flavor. And a splash of apple cider vinegar aids in getting toxins out of your system and can help with digestion.
🔪 Step-By-Step-Recipe Instructions
Step 1: Fill a large pot with water and boil the chicken thighs until they reach an internal temperature of 165°F. Drain and cut chicken into bite-size pieces. Set aside to cool.
Step 2: While the chicken is boiling, chop the onion, celery, garlic, turmeric, and parsley. Thinly slice the carrots and leek. Set aside.
Step 3: In the same large pot that you cooked the chicken, heat ¼ cup of olive oil over medium heat. When hot, add the chopped onion, sliced leek, sliced carrots, sliced celery, and 1½ teaspoon of salt. Sauté for 15 minutes until the vegetables become soft.
Step 4: Add in the 3 cloves of chopped garlic, 1 Tablespoon of chopped turmeric, and the 1 teaspoon of poultry seasoning. Sauté for 2-3 minutes.
Step 5: Add the 6 cups of chicken broth and chopped cooked chicken.
Step 6: Bring to a boil and then reduce the heat to low and simmer for 15-20 minutes. Taste and add any additional salt and pepper, as needed. Once done, serve immediately.
One of the best foods to feed your body, this detox soup is perfect for lunch or any weeknight meal! Regardless when you eat it or what you pair it with, this hearty bowl of soup is going to become a family favorite recipe that you make over and over again!
🙋🏼♀️ Recipe FAQs
You can substitute 1 teaspoon of fresh turmeric for a heaping ¼ teaspoon of ground turmeric as a substitute, since ground turmeric is more concentrated.
If you don’t have fresh or ground turmeric, a good substitute to use is curry powder, which often contains turmeric as a key ingredient. Use ½ teaspoon of curry powder for a similar flavor. Fresh or ground ginger is also another good option.
Just to set the record straight, you can't just eat something and immediately "detox" your body. But you can take daily steps to naturally support your body's detoxification organs, like the liver and kidneys. Your body is inherently equipped to detoxify and cleanse itself every day, but there are times when your liver or gut may become overwhelmed by toxins, leading to increased inflammation. And eating foods, such as this detox soup, that are high in fiber and contain anti-inflammatory ingredients helps you start the process naturally!
Expert Tips
- For even more flavor, bake the chicken instead of boiling it in water.
- Use a dutch over or heavy bottom pot to ensure the soup is being evenly cooked.
- To store leftover detox soup, let it cool to room temperature, then transfer it to an airtight container and refrigerate for 3-4 days.
- To freeze, store the cooled soup in an freezer safe container (silicone soup molds work well). The soup will freeze well for up to 3 months, though the texture of the vegetables may change slightly when you reheat. When you are ready to enjoy, place the frozen detox soup in the refrigerator until it has thawed.
- Reheat a single serving in a microwave-safe bowl for 2-3 minutes, or warm a larger batch on the stovetop over medium heat until heated through.
🍴More Recipes You'll Love!
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Detox Soup Recipe
Equipment
- Large Pot
Ingredients
- 4 chicken thighs
- ¼ cup olive oil
- 1 medium onion, chopped
- 1 leek, thinly sliced, white and light green parts only
- 3 carrots, unpeeled and thinly sliced
- 3 celery stalks, sliced
- 1½ teaspoon salt
- 3 garlic cloves, chopped
- 1 Tablespoon fresh turmeric, peeled and chopped
- 1 teaspoon poultry seasoning
- 6 cups chicken broth
- ¼ cup fresh parsley, chopped
- ½ teaspoon black pepper
Instructions
- Fill a large pot with water and boil the chicken thighs until they reach an internal temperature of 165°F.
- Drain and cut chicken into bite-size pieces. Set aside to cool.
- In the same large pot, heat ¼ cup of olive oil over medium heat. When hot, add the chopped onion, sliced leek, sliced carrots, sliced celery, and 1½ teaspoon of salt.
- Sauté for 15 minutes until the vegetables become soft.
- Add in the 3 cloves of chopped garlic, 1 Tablespoon of chopped turmeric, and the 1 teaspoon of poultry seasoning. Sauté for 2-3 minutes.
- Add the 6 cups of chicken broth and chopped cooked chicken.
- Bring to a boil and then reduce the heat to low and simmer for 15-20 minutes. Taste and add any additional salt and pepper, as needed.
- Once done, serve immediately.
Notes
-
- You can switch out and add different veggies. I've made this detox soup recipe with kale, cilantro, bell peppers, cabbage, scallions, zucchini, squash, mushrooms, red onion, Swiss chard, Bok choy, and Brussels sprouts.
- You can substitute 1 teaspoon of fresh turmeric for a heaping ¼ teaspoon of ground turmeric
- Use a dutch over or heavy bottom pot to ensure the soup is being evenly cooked.
-
- To store leftover detox soup, let it cool to room temperature, then transfer it to an airtight container and refrigerate for 3-4 days.
-
- To freeze, store the cooled soup in an freezer safe container. The soup will freeze well for up to 3 months, though the texture of the vegetables may change slightly when you reheat. When you are ready to enjoy, place the frozen detox soup in the refrigerator until it has thawed.
-
- Reheat a single serving in a microwave-safe bowl for 2-3 minutes, or warm a larger batch on the stovetop over medium heat until heated through.
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