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Easy Cozy Detox Chicken and Vegetable Soup

cozy detox chicken and vegetable soup - featured image
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A comforting and nourishing chicken and vegetable soup that’s perfect for sick days, rainy afternoons, or when you need a reset. Ready in under an hour with simple pantry ingredients.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • ½ teaspoon black pepper
  • 1 pound boneless skinless chicken breasts or thighs
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup chopped kale or spinach
  • 1 teaspoon sea salt (plus more to taste)
  • Juice of 1 lemon
  • ½ cup cooked quinoa or brown rice (optional)
  • Fresh parsley or cilantro for garnish (optional)
  • A pinch of red pepper flakes (optional)

Instructions

  1. Prep your vegetables first. Dice the onion, carrots, celery, and zucchini. Mince the garlic. Grate the ginger. Trim and cut the green beans. Wash and chop the kale.
  2. Heat the olive oil in a large pot over medium heat until shimmering.
  3. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions become translucent and the vegetables start to soften.
  4. Add the minced garlic and grated ginger. Stir constantly for 30 seconds until fragrant.
  5. Sprinkle in the ground turmeric and black pepper. Stir to coat the vegetables.
  6. Add the chicken broth and water. Scrape the bottom of the pot with a wooden spoon to release any browned bits.
  7. Place the chicken breasts or thighs into the broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes, or until the chicken is cooked through (165°F internally).
  8. Remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces.
  9. Add the zucchini and green beans to the pot. Return the shredded chicken to the soup. Simmer for another 8-10 minutes, until the green beans are tender but still have a slight crunch.
  10. Stir in the chopped kale or spinach. Cook for just 2 minutes until wilted.
  11. Turn off the heat. Stir in the lemon juice and salt. Taste and adjust seasoning as needed.
  12. Let the soup rest for 5 minutes before serving.

Notes

For deeper flavor, sear the chicken in the pot before cooking the vegetables. The soup is even better the next day. Use a microplane for garlic to avoid chunks. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: detox soup, chicken soup, vegetable soup, healthy soup, comfort food, immune boosting, gluten free, dairy free

Find it online: https://grubella.com/easy-cozy-detox-chicken-and-vegetable-soup/