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Detox Soup Recipe | Chicken Detox Soup | Detox Soup with chicken, vegetables, ginger, turmeric, and apple cider vinegar is a delicious way to eat healthy food and detox for the new year or during the busy Holiday season! Cooks up in one pot on the stove and it's great for several days as leftovers.
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Detox Soup

Detox Soup with chicken, vegetables, ginger, turmeric, and apple cider vinegar is a delicious way to eat healthy food! Cooks up in one pot on the stove and it's even great for several days as leftovers.
Course Main Course, Soup
Cuisine American
Keyword detox soup, detox soup recipe, detox soup with chicken
Prep Time 20 minutes
Cook Time 40 minutes
Servings 7 (2 cup) servings
Calories 228kcal
Author Jessica

Ingredients

  • 2 tablespoons olive oil
  • 1 white or yellow onion finely diced
  • 2 cups thinly sliced carrots
  • 2 cups thinly sliced celery
  • 3 garlic cloves, minced or pressed I use garlic paste
  • 2 tablespoons fresh ginger I use ginger paste
  • 8 cups chicken broth
  • 1 ½ lbs boneless, skinless chicken breasts about 3 chicken breasts
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon turmeric
  • 1 teaspoon salt
  • 3 cups chopped fresh broccoli
  • 1 ½ cups frozen peas
  • ¼ cup chopped fresh parsley

Instructions

  • In a large soup pot (I use a 6 QT), over medium-high heat, add the olive oil, onion, carrots, celery, garlic, and ginger. Cook for 5-8 minutes, while stirring occasionally, just until barely softened and very fragrant.
  • Stir the chicken broth, raw chicken breasts, apple cider vinegar, turmeric, and salt into the soup. Bring to a boil. Once boiling, cover with lid, and reduce heat to medium-low and cook for 30 minutes.
  • (while soup is cooking go ahead and chop up the broccoli and parsley, and get the peas out)
  • Take the chicken out of the soup and place it on a plate. Use two forks and shred the chicken or you can use a knife and chop it. Add it back into the soup pot, along with the chopped broccoli, parsley, and frozen peas.
  • Increase heat to medium-high and bring to a boil. Once boiling, cover with lid (optional) and reduce heat to medium-low. Cook for 5-10 minutes or until broccoli is softened.
  • Leftovers store great for 4-5 days in covered containers in the fridge. I heat leftovers up in the microwave for 2 minutes, or you can heat it up on the stove.

Video

Notes

I use baby carrots for this recipe. No need to peel them and they are already small so all you have to do is slice them thin!
 
Turmeric is a ground spice that you will find by the other spices and seasonings in the store.
 
If the chicken breast are large go ahead and cut them in half before adding to the soup pot. I do this anyways, just to ensure the chicken cooks through in the cook time. 
 
I have used the flat leaf Italian parsley as well as the other curly leaf parsley (just called parsley in the stores). Either one works fine but I prefer the curly leaf parsley. 
 
For ease and convenience, get the tubes of garlic paste and ginger. You will find them in the produce section in the refrigerated area. You can also used jarred minced garlic as well. 

Nutrition

Calories: 228kcal | Carbohydrates: 15g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 1493mg | Potassium: 1009mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6930IU | Vitamin C: 74mg | Calcium: 77mg | Iron: 2mg