Chicken Detox Soup

Ingredients:

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.

Notes:

Vegetable Prep: The recipe emphasizes prepping the vegetables first, suggesting chopping them into chunks or shredding them into small pieces. This step ensures that all ingredients are ready to go once cooking begins.

Cooking Process: The cooking process begins with sautéing onions, celery, garlic, and ginger in olive oil. This helps to release their flavors and aromas, enhancing the overall taste of the soup.

Chicken and Broth: Raw chicken breasts are added to the pot along with carrots, apple cider vinegar, spices, and low-sodium chicken broth. The mixture is brought to a boil and then simmered until the chicken is cooked through and tender, infusing the broth with flavor.

Vegetable Addition: After removing the cooked chicken breasts and shredding them, chopped broccoli, frozen peas, and fresh parsley are added to the pot. The soup continues to cook until the vegetables are tender, ensuring a hearty and nutritious final dish.

Adjusting Broth Levels: The recipe advises adding more broth if necessary to ensure that all vegetables are covered and immersed in the liquid. This helps to maintain a flavorful and well-balanced soup consistency.

Final Seasoning: Before serving, the shredded chicken is added back into the pot, and the soup is stirred and left to simmer briefly. This allows the flavors to meld together. Taste adjustments are made with salt and pepper as needed for perfect seasoning.

Serving: The hot soup is poured into serving bowls and served immediately, ensuring that it retains its warmth and freshness for a comforting and satisfying meal.

Nutrition Information:

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to 3-4 days.

Reheat it gently on the stove or in the microwave before serving.

Is it necessary to use low-sodium chicken stock?

Using low-sodium chicken stock helps control the salt content of the soup, but you can use regular chicken stock if desired.

Adjust the seasoning accordingly to avoid making the soup too salty.

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used as a substitute for chicken breasts.

Just adjust the cooking time accordingly as thighs may take slightly longer to cook.

Is there a substitute for turmeric powder?

If you don’t have turmeric powder on hand, you can omit it or use a pinch of curry powder for a similar flavor profile.

How do I know when the chicken is cooked through?

The chicken breasts should be cooked through and moist after simmering for 15-20 minutes.

You can check by cutting into the thickest part of the chicken to ensure there is no pinkness remaining.

Can I use fresh ginger instead of minced ginger?

Yes, fresh ginger can be used instead of minced ginger.

Simply peel and finely chop or grate the ginger before adding it to the soup.

Can I add other vegetables to the soup?

Feel free to customize the soup by adding other vegetables like spinach, kale, or bell peppers according to your preference.

What can I do if I don’t have apple cider vinegar?

If you don’t have apple cider vinegar, you can substitute it with white vinegar or lemon juice for a similar acidity.

Can I freeze this soup?

Yes, this soup freezes well.

Allow it to cool completely before transferring it to freezer-safe containers.

Freeze for up to 3 months.

Thaw in the refrigerator before reheating.

Is this soup spicy?

The soup has a hint of spice from the red chili flakes, but you can reduce the amount or omit them entirely if you prefer a milder flavor.

Adjust the seasoning according to your taste preferences.