Keep on track with healthy eating with this chicken detox soup. So much flavor and so many nutrients and benefits. I love to make this at the beginning of the week and have it for lunch all week long!
Ok friends. I have to write a disclaimer before this post and say that I have made this soup forever now and I love it. I love eating it for lunch all week. It’s healthy, low-fat, and it tastes nothing like you’re on a “diet” or “trying to eat healthier”. And it has some special ingredients in it like apple cider vinegar and turmeric which have both been proven to be good for a detox and for weight loss. With that said, I am NOT a doctor, a dietician, or a nutritionist. We all have our own idea of weight loss, healthy eating, low fat, low calories, etc which is why I don’t want to say ‘eat this and you will lose weight…..’ So I won’t.
What I can say is that this soup is so yummy, so flavorful, and it is very healthy. I am doing no-sugar for the month of January and this chicken detox soup is something that I have been making at the beginning of the week and eating all week long for lunch. Don’t worry, you can’t taste the apple cider vinegar. Somehow it all comes together and tastes amazing.
The prep for this soup is somewhat time-consuming because you have to cut all the veggies. A tip is to buy baby carrots and then slice them for the soup. That’s what I do and it’s so easy because you don’t have to peel any carrots. I also buy a bag of broccoli florets and then there is some for next time I want to make the soup.
It all simmers away on the stove-top and even the chicken gets cooked in the broth until it’s super tender and just shreds apart.
If you’re looking for a healthy lunch or dinner option the try this chicken detox soup. It’s also a good way to get lots of nutrients in while cutting calories. I got the recipe from the blog A Spicy Perspective and she explains the whole detox thing really well if you care about that part of it.
And I have to add that even my kids devour this soup. Which is why I love making it cause not only do I get a healthy meal, but my kids do too and they get tons of veggies!
This soup will keep covered in the fridge for a week.
If you are not familiar with fresh ginger it is in the produce area. To grate it for the soup, use a vegetable peeler to peel away the brown, wood-like skin. Cut off a piece of the fresh ginger and grate it for the soup. The leftover ginger can be stored in a Ziploc bag in the freezer. When you need it again it shreds very easily when frozen. No need to thaw.
Turmeric is an orange colored spice that can be found by the other dried seasonings and herbs.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cups chopped celery
- 2 cups sliced carrots
- 3 garlic cloves, minced
- 2 tablespoons grated fresh ginger *
- 8 cups chicken broth
- 3 boneless, skinless chicken breasts
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon turmeric *
- 1 teaspoon salt
- 3 cups broccoli florets
- 1 1/2 cups frozen peas
- 1/4 cup chopped parsley
- Set a large soup pot (I used a 6 qt pot) over medium-high heat. Add the olive oil, onion, celery, carrots, garlic, and ginger. Cook for 5 minutes to soften.
- Add the chicken broth, chicken breasts (raw), apple cider vinegar, turmeric, and salt. Bring to a boil. Once boiling, reduce heat to medium low and let simmer until chicken breasts are cooked through. About 25 minutes.
- Using tongs take the chicken out and place on a plate. Add the broccoli, peas, and parsley to the soup pot. Shred the chicken breasts with 2 forks and return it to the soup pot. Stir together. Let simmer for an additional 15 minutes to soften the broccoli.
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