I created an easy Detox Soup with chicken and colorful vegetables that’s naturally keto and Whole30 and features a surprising pantry swap you won’t expect.
I wasn’t expecting a soup to shake up my whole week but this Chicken Detox Soup did. It’s hearty yet surprisingly light, and there’s a bright kick from fresh ginger that keeps you guessing with every spoonful.
I love how the tender chicken breasts meld with the other flavors, simple but layered, like it knows how to be both honest and clever. Call it Detox Soup if you want, but it’s more than a cleanse, it’s a meal that actually wants to stick around for dinner.
I can’t promise it will fix everything, but you’ll be curious to taste what makes it so different.
Ingredients
- Extra virgin olive oil adds healthy fats, boosts flavor, helps absorb vitamins.
- Lean chicken gives protein, keeps you full, helps muscle repair quickly.
- Greens pack vitamins, fiber and iron, taste mild when wilted easily.
- Low carb veggie, adds bulk and creaminess without extra calories, versatile.
- Fresh ginger gives warmth, aids digestion, bright zing to broth, lively.
- Turmeric brings color, anti inflammatory benefits, subtle earthy note well.
- Lemon adds bright sourness, vitamin C and wake up flavors brightly.
- Garlic gives savory punch, may support immunity, aromatic depth often.
- Carrots add mild sweetness, vitamin A, fiber and color balance.
Ingredient Quantities
- 1 tablespoon extra virgin olive oil
- 1 lb boneless skinless chicken breasts or thighs, cut into bite size pieces
- 6 cups low sodium chicken broth (or bone broth if you got it)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium zucchini, diced
- 2 cups cauliflower florets, small
- 3 cups baby spinach or 2 cups chopped kale
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1/2 teaspoon ground turmeric
- 1 bay leaf
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
How to Make this
1. Heat 1 tablespoon extra virgin olive oil in a large pot over medium-high heat. Season 1 lb bite sized chicken pieces with a little salt and pepper, then brown in batches about 3 to 4 minutes per side until golden; remove to a plate (they dont need to be fully cooked through).
2. Lower heat to medium, add the chopped medium yellow onion and sauté 3 minutes until soft, then add 3 minced garlic cloves and 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger) and cook 30 seconds until fragrant.
3. Add the sliced 2 medium carrots and 2 stalks sliced celery, cook 2 to 3 minutes to wake up the vegetables.
4. Stir in 1/2 teaspoon ground turmeric, the bay leaf, and 1/4 teaspoon red pepper flakes if using; then add the diced medium zucchini and 2 cups small cauliflower florets.
5. Pour in 6 cups low sodium chicken broth (or bone broth), scrape up any browned bits, bring to a boil, then reduce to a simmer.
6. Return the browned chicken to the pot, partially cover and simmer 12 to 15 minutes, until the chicken is cooked through and the carrots and cauliflower are tender.
7. Remove and discard the bay leaf, stir in 3 cups baby spinach (or 2 cups chopped kale, if using kale add a few minutes earlier so it softens), then add 2 tablespoons fresh lemon juice and 2 tablespoons chopped fresh parsley.
8. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, taste and adjust salt, pepper or lemon as needed. Serve hot, and enjoy — it keeps well in the fridge for 3 to 4 days.
Equipment Needed
1. Large heavy bottomed pot or Dutch oven, for browning and simmering the soup
2. Cutting board and a sharp chefs knife for chopping chicken and veg
3. Wooden spoon or heatproof spatula to stir and scrape up browned bits
4. Tongs or a slotted spoon to turn and remove the chicken
5. Measuring spoons and a measuring cup for broth, oil and seasonings
6. Microplane or fine grater for fresh ginger, or use ground if you dont have one
7. Ladle for serving
8. Plate or shallow bowl to rest the browned chicken before returning to the pot
FAQ
Chicken Detox Soup Recipe Substitutions and Variations
- Chicken (1 lb) – swap with turkey breast or thighs, extra-firm tofu (press it first), or 1 can drained white beans for a plant-friendly option.
- Low sodium chicken broth – use vegetable broth or mushroom broth, or 6 cups water plus 2 tsp concentrated bouillon, or 3 tbsp miso dissolved in hot water for extra umami.
- Baby spinach / kale – use Swiss chard, collard greens, or arugula (add arugula at the end so it doesn’t wilt too fast).
- Ground turmeric – use 1 tsp curry powder since it usually has turmeric, or 1/2 tsp ground cumin plus a pinch of smoked paprika, or a tiny pinch of saffron for color.
Pro Tips
1) Brown the chicken in batches so it actually gets color, dont crowd the pan or youll steam it. Use a hot pan, give each piece a good minute or two per side, then set them aside. Those browned bits are gold, deglaze the pot with a splash of broth before adding the rest, it adds a ton of flavor.
2) Taste for seasoning at the end not the start. Broths vary a lot so salt last, add lemon or a tiny splash of vinegar at the end to wake everything up. If you add salt too early it can concentrate and make it taste flat later.
3) Layer your veggies by firmness. Put the toughest ones earlier and the delicate greens near the end so they dont go mushy. If you want a silkier body, blend 1 to 2 cups of the cooked veggies and stir back in for more mouthfeel without cream.
4) Boost umami and brightness: a teaspoon of miso, fish sauce or low-sodium soy can deepen the broth without just adding salt. And grate some lemon zest into the pot or reserve extra lemon wedges for serving, it makes the soup pop.
5) Make ahead and freeze smart. The flavors get better after a day, so refrigerate overnight and reheat gently. Freeze in single-serve portions with a little broth in the container so it thaws evenly. Re-season after reheating because cold storage dulls flavors.
Chicken Detox Soup Recipe
I created an easy Detox Soup with chicken and colorful vegetables that's naturally keto and Whole30 and features a surprising pantry swap you won't expect.
6
servings
192
kcal
Equipment: 1. Large heavy bottomed pot or Dutch oven, for browning and simmering the soup
2. Cutting board and a sharp chefs knife for chopping chicken and veg
3. Wooden spoon or heatproof spatula to stir and scrape up browned bits
4. Tongs or a slotted spoon to turn and remove the chicken
5. Measuring spoons and a measuring cup for broth, oil and seasonings
6. Microplane or fine grater for fresh ginger, or use ground if you dont have one
7. Ladle for serving
8. Plate or shallow bowl to rest the browned chicken before returning to the pot
Ingredients
1 tablespoon extra virgin olive oil
1 lb boneless skinless chicken breasts or thighs, cut into bite size pieces
6 cups low sodium chicken broth (or bone broth if you got it)
1 medium yellow onion, chopped
3 garlic cloves, minced
2 medium carrots, sliced
2 stalks celery, sliced
1 medium zucchini, diced
2 cups cauliflower florets, small
3 cups baby spinach or 2 cups chopped kale
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1/2 teaspoon ground turmeric
1 bay leaf
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 teaspoon red pepper flakes, optional
Directions
- Heat 1 tablespoon extra virgin olive oil in a large pot over medium-high heat. Season 1 lb bite sized chicken pieces with a little salt and pepper, then brown in batches about 3 to 4 minutes per side until golden; remove to a plate (they dont need to be fully cooked through).
- Lower heat to medium, add the chopped medium yellow onion and sauté 3 minutes until soft, then add 3 minced garlic cloves and 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger) and cook 30 seconds until fragrant.
- Add the sliced 2 medium carrots and 2 stalks sliced celery, cook 2 to 3 minutes to wake up the vegetables.
- Stir in 1/2 teaspoon ground turmeric, the bay leaf, and 1/4 teaspoon red pepper flakes if using; then add the diced medium zucchini and 2 cups small cauliflower florets.
- Pour in 6 cups low sodium chicken broth (or bone broth), scrape up any browned bits, bring to a boil, then reduce to a simmer.
- Return the browned chicken to the pot, partially cover and simmer 12 to 15 minutes, until the chicken is cooked through and the carrots and cauliflower are tender.
- Remove and discard the bay leaf, stir in 3 cups baby spinach (or 2 cups chopped kale, if using kale add a few minutes earlier so it softens), then add 2 tablespoons fresh lemon juice and 2 tablespoons chopped fresh parsley.
- Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, taste and adjust salt, pepper or lemon as needed. Serve hot, and enjoy — it keeps well in the fridge for 3 to 4 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 460g
- Total number of serves: 6
- Calories: 192kcal
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated: 0.6g
- Monounsaturated: 3.2g
- Cholesterol: 63mg
- Sodium: 380mg
- Potassium: 742mg
- Carbohydrates: 8.8g
- Fiber: 2.3g
- Sugar: 2g
- Protein: 26g
- Vitamin A: 2170IU
- Vitamin C: 25mg
- Calcium: 67mg
- Iron: 0.8mg
