Embark on a rejuvenating journey with our Detox Soup, a vibrant concoction brimming with wholesome goodness. This nutrient-packed soup boasts a medley of crisp carrots, aromatic celery, and flavorful onion dancing in harmony with fresh ginger and garlic. Enhanced by the subtle warmth of turmeric and the tang of apple cider vinegar, this soup, enriched with tender chicken and an abundance of vibrant greens, promises to revitalize your senses and nourish your body from within.
In our household, the Detox Soup isn’t just a healthy choice; it’s a comforting ritual that recharges us after indulgent days. I remember the first time I prepared this soul-warming concoction. The tantalizing aroma of ginger and garlic filled the air, a fragrant melody that signaled the start of a healthful journey. As we savored each spoonful, it felt like a reset button for our bodies—a symphony of flavors and nutrients that left us feeling invigorated. Now, it’s a staple, not just for detoxing but for those moments when we crave a wholesome, revitalizing meal.
Why This Revitalizing Detox Soup Is a Must-Try:
- Nutrient-Rich Medley: A blend of carrots, celery, onion, ginger, and garlic infuses the soup with vitamins and antioxidants.
- Protein Powerhouse: Tender chicken breasts add a lean protein element to keep you feeling satiated.
- Turmeric Touch: The inclusion of turmeric not only adds a gentle warmth but also brings potential anti-inflammatory benefits.
- Vibrant Greens: Broccoli and peas offer a burst of color and essential nutrients to elevate the soup’s nutritional profile.
- Easy Meal Prep: Enjoy the convenience of storing and reheating leftovers for up to 4-5 days, making it an ideal choice for busy weekdays.
Ingredients:
- 30 ml (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 (use garlic paste)
- 2 tablespoons fresh ginger (use ginger paste)
- 1.9 liters (8 cups) chicken broth
- 680 grams (1 1/2 lbs) boneless, skinless chicken breasts (about 3 chicken breasts)
- 15 ml (1 tablespoon) apple cider vinegar
- 1/4 teaspoon turmeric
- 5 grams (1 teaspoon) salt
- 360 grams (3 cups) chopped fresh broccoli
- 225 grams (1 1/2 cups) frozen peas
- 60 ml (1/4 cup) chopped fresh parsley
Directions:
- In a large soup pot over medium-high heat, add olive oil, onion, carrots, celery, garlic, and ginger. Sauté for 5-8 minutes until slightly softened and fragrant.
- Pour in chicken broth, add raw chicken breasts, apple cider vinegar, turmeric, and salt. Bring to a boil, cover with a lid, reduce heat to medium-low, and simmer for 30 minutes.
- While the soup simmers, prepare the broccoli, parsley, and get the peas ready.
- Remove the chicken from the soup and shred it using two forks or chop it with a knife. Return it to the pot along with broccoli, parsley, and frozen peas.
- Increase heat to medium-high, bring to a boil, cover (optional), reduce heat to medium-low, and cook for 5-10 minutes until broccoli is tender.
- Store leftovers in covered containers in the fridge for 4-5 days. Reheat in the microwave or on the stove before serving.
Notes: Feel free to customize by adding other detoxifying ingredients like spinach or kale. For a vegetarian option, substitute chicken broth with vegetable broth and omit the chicken for a hearty vegetable detox soup. Adjust seasoning to taste and garnish with additional fresh herbs for added freshness.
