Detox Soup Recipe
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!
Servings: 6 people
Calories: 224kcal
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, ¼ cup chopped parsley, 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
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- 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.
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- To store leftover detox soup, let it cool to room temperature, then transfer it to an airtight container and refrigerate for 3-4 days.
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- 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.
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- 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.
Nutrition
Calories: 224kcal | Carbohydrates: 10g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1563mg | Potassium: 484mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5676IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg