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Nourishing Chicken & Veggie Detox Soup (Glowing Skin + Energy!) Recipe

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3.9 from 4 reviews

This Nourishing Chicken & Veggie Detox Soup is a wholesome, nutrient-packed recipe designed to boost your energy and promote glowing skin. Featuring lean chicken breasts simmered with a vibrant mix of vegetables, aromatic spices like turmeric and chili flakes, and enriched with apple cider vinegar, this soup balances flavor and wellness beautifully. Perfect for a comforting meal, it takes about an hour to prepare and yields four hearty servings.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Healthy, Detox
  • Diet: Low Fat

Ingredients

Protein

  • 2 chicken breasts

Broth Base

  • 2 quarts chicken stock (low sodium)
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar

Vegetables

  • 1 white onion (diced)
  • 2 cups celery (chopped)
  • 4 cloves garlic (minced)
  • 3 tablespoon ginger (shredded or minced)
  • 3 carrots (peeled and sliced into rounds)
  • 2 ½ cups broccoli (chopped)
  • 1 ½ cups frozen peas
  • ½ cup parsley (chopped)

Spices & Seasonings

  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili flakes (reduce to ½ teaspoon if preferred)
  • Salt and pepper (crushed, to taste)

Instructions

  1. Prep the vegetables. Chop all the vegetables into desired sizes—either chunks or finely shredded pieces to your preference.
  2. Dice onions and celery, peel and slice carrots, and chop broccoli. Prepare vegetables by dicing the onions and celery, peeling and slicing the carrots into rounds, and chopping broccoli into medium-sized florets.
  3. Mince garlic and ginger. Finely mince the garlic cloves and shred or mince the ginger for maximum flavor release.
  4. Sauté aromatics. Heat a large soup pot over medium heat, add olive oil, then sauté onions, celery, minced garlic, and ginger for 3 to 4 minutes until the onions start to sweat and soften.
  5. Add chicken and initial seasonings. Place raw chicken breasts into the pot along with carrots, apple cider vinegar, salt, pepper, red chili flakes, turmeric powder, and chicken broth.
  6. Simmer the soup. Bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for 15 to 20 minutes until the chicken is fully cooked but still moist—avoid overcooking.
  7. Remove and shred chicken, add remaining vegetables. Use tongs to remove the chicken breasts onto a wooden chopping board. Add chopped broccoli, frozen peas, and parsley into the pot. Simmer until broccoli becomes tender. If broth level drops below vegetables, add more broth to fully submerge them.
  8. Shred the cooked chicken. Using two forks, shred the chicken into bite-sized pieces.
  9. Return shredded chicken to the soup. Stir the shredded chicken into the pot and cook for an additional 2 minutes to meld flavors.
  10. Adjust seasoning and serve. Taste the soup and adjust salt and pepper as needed. Serve the hot soup immediately in bowls for best flavor and warmth.

Notes

  • Use low sodium chicken stock to control the salt content and maintain a balanced flavor.
  • Adjust red chili flakes according to your spice tolerance for milder or spicier soup.
  • If broth reduces too much during cooking, add more chicken stock or water to keep vegetables submerged and soup moist.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For additional anti-inflammatory benefits, fresh turmeric root can be used instead of turmeric powder.

Find it online: https://cheftinaskitchen.com/nourishing-chicken-and-veggie-detox-soup-glowing-skin-energy-recipe/