Healthy Immunity Boosting Chicken Detox Soup

Chicken detox soup has everything a boost of immunity, nutriment when you are feeling down the weather, lower inflammation, comforting, and hearty! Eat this detox soup for dinner every night, you’ll feel good!

Try this light, refreshing, healthy lemon chicken orzo soup on a busy weekday dinner.

Detox Soup With Chicken

1. This soup helps boost immunity and it’s packed with fresh veggies and protein.
2. It’s a low-calorie, high-fiber soup.
3. It’s comforting, hearty, and nutritious.
4. A great soup to help you feel better when you are feeling under the weather. Ginger and garlic enhance the taste of the soup, plus has healing properties.
5. Ground turmeric helps reduce inflammation.
6. Great make-ahead soup that stores well.

Ingredients

1. Chicken broth – To keep it healthy use low-sodium chicken broth. Instant pot bone broth works great.
2. Chicken – Using boneless chicken is convenient. You can cook and shred chicken without much fuss. Chicken breast or boneless chicken thighs can be used. Instant pot whole chicken rotisserie style can also be used. Simply remove the crispy skin shred the inner juicy meat and use it in the soup.
3. Vegetables – Carrots, Celery, Broccoli, Frozen Peas. Feel free to include your favorite vegetables. Mushrooms, spinach, and golden beets can be included.
4. Ginger and garlic – Enhances flavors of the soup. Ginger has healing properties that will help your body fight illness better. It’s great for boosting your immunity. Talking about ginger reminds me of the amazing healthy drink that you must drink every morning – lemon ginger tea.
5. Ground turmeric (aka turmeric powder)– reduces inflammation and helps boost immunity.
6. Apple cider vinegar – Vinegar adds to the flavor of the soup.
7. Onion – Helps enhance aroma and taste. Yellow onions are best, feel free to use shallots or white onion as a substitute.
8. Olive oil – for best taste use extra virgin olive oil.
9. Spices (red chili flakes & black pepper) – add a kick to and enhance the taste. Using a touch of red chili flakes and pepper (ground or crushed) makes it taste better. If you can’t handle spice, you can skip red chili flakes. Add just a touch of pepper to the soup.
10. Parsley – Adds freshness and makes the soup vibrant.
11. Salt – Depending on your broth, you may or may not need salt. First taste and then add salt in the end.

Step-by-step Instructions

Step 1: Heat olive oil in a large pot. Add onions, celery, minced garlic, and ginger.

Step 2: Saute for 3 to 4 minutes or until onions begin to sweat and turn soft.

Step 3: Add raw chicken breasts into the pot along with carrots, apple cider vinegar, salt and pepper, red chili flakes, and turmeric. Saute for a minute.

Step 4: Add chicken broth.

Step 5: Bring to a boil, lower heat, cover the pot with a lid, and simmer it for 10-18 minutes or until chicken breast is cooked through and moist (do not overcook chicken breasts).

Step 6: Remove cooked chicken breasts from the pot using tongs and rest it on a wooden chopping board.

Step 7: Add chopped broccoli, frozen peas, and fresh parsley to the pot. Let it continue to cook until broccoli is tender. NOTE – add more broth as needed during the cooking process.

Step 8: Meanwhile shred cooked chicken breasts using two forks.

Step 9: Add shredded chicken to the pot once broccoli is cooked and tender. Stir it and leave for 2 minutes on heat.

Step 10: Taste to adjust salt and pepper if needed. Garnish with more parsley in the end, pour hot soup into serving bowls, and serve immediately.

Tips

1. Add any vegetables you like. Mushrooms, spinach (to be added at the end), and zucchini can be used.
2. Use low-sodium chicken broth to make it healthier.
3. Do not overcook vegetables and chicken. You want it to be just cooked through.
4. If you have any leftover rotisserie chicken, use it for the soup recipe. Remove the outer crispy skin shred the chicken and add it to the soup.

Storage

It’s a great make-ahead soup. It stores well for the week refrigerated. Cool the soup completely and store it in an air-tight container. Store it in the fridge for about 4-5 days.

If you want to freeze detox soup, divide the soup into individual portions and store it in air-tight lid glass bowls. It can be frozen for about a month.

To heat frozen soup, simply heat it in a pot on the stovetop with a little water or stock added to it.

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5 from 17 votes

Chicken Detox Soup

Jyothi Rajesh

Chicken detox soup has everything you may want, a boost of immunity, nutriment hydration when you are feeling down the weather, lowers inflammation and helps shed weight, get your health back, cleanses your body, everything! Eat this detox soup for dinner every night, you’ll feel good, you’ll weigh great!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course, soups

Cuisine America

Servings 4 servings

Calories 179

Ingredients

  

1x2x3x

• ▢ 2 chicken breasts
• ▢ 2 quarts chicken stock low sodium
• ▢ 1 tablespoon olive oil
• ▢ 1 white onion diced
• ▢ 2 cups celery chopped
• ▢ 4 cloves garlic minced
• ▢ 3 tablespoon ginger shred it or mince it
• ▢ 3 carrots peeled and sliced into rounds
• ▢ 2 ½ cups broccoli chopped
• ▢ 1 ½ cups frozen peas
• ▢ 1 teaspoon turmeric powder
• ▢ 1 teaspoon red chili flakes reduce to ½ teaspoon if needed
• ▢ 1 tablespoon apple cider vinegar
• ▢ Salt and pepper crushed, to taste
• ▢ ½ cup parsley chopped

Instructions

 

• Start off by prepping all the vegetables. You can chop vegetables into chunks or shred it into small pieces.
• Dice onions and celery. Peel carrot skin and chop into small rounds discs. Chop broccoli into medium sized florets. Chop celery into small pieces.
• Mince garlic and ginger.
• Set a large soup pot on medium heat. Add olive oil. Saute onions, celery, minced garlic and ginger in olive oil for 3 to 4 minutes or until onions begins to sweat and turn soft.
• Add raw chicken breasts into the pot along with carrots, apple cider vinegar, salt and pepper, red chili flakes, turmeric and chicken broth.
• Bring to boil. Once it starts boiling, lower the heat, cover the pot with lid and simmer it for 15 to 20 minutes or until chicken breast is cooked through and moist (do not over cook chicken breasts).
• Then remove cooked chicken breasts from the pot using tongs onto wooden chopping board. Add chopped broccoli, frozen peas and fresh parsley into the pot. Let it continue to cook until broccoli is tender.

  NOTE – if you find broth levels reduced below the vegetables pour some more broth. You want to have all vegetables covered and immersed inside the broth.
• Meanwhile shred cooked chicken breasts using two forks.
• Add shredded chicken back into the pot once broccoli is cooked and tender. Stir it and leave for 2 minutes on heat.
• Taste to adjust salt and pepper if needed.
• Pour hot soup into serving bowls and serve immediately.

Video

Notes

• Add more vegetables along with the what’s mentioned in the recipe. Mushrooms, spinach (to be added in the last after you turn off flame), zucchini can be used.
• Use low sodium chicken broth to make it healthier.
• Do not over cook vegetables and chicken. You want it to be just cooked through.
• If you have any leftover rotisserie chicken, use it for the soup recipe. Remove outer crispy skin and shred chicken and add it to the soup.

 

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 179kcalCarbohydrates: 16gProtein: 17gFat: 5gSaturated Fat: 1gCholesterol: 35mgSodium: 367mgPotassium: 657mgFiber: 3gSugar: 6gVitamin A: 3787IUVitamin C: 37mgCalcium: 47mgIron: 1mg

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