Detox Chicken Soup

Post-Holiday Detoxing

The holidays are rough. Too many parties, too much booze, way too much food. So like a lot of people, I’m using January to reset.

Three of my goals collided in a perfect storm this weekend. I wanted to: 1) make a new recipe, 2) continue my post-holiday detox, and 3) survive the frozen wasteland that used to be Washington, DC.

I needed to make some soup.

But what kind? Since I’m cutting back on the amount of carbs I eat, anything with grains, beans, or pasta was out. My options were limited.

Thankfully, this is the reason the internet gods gave us Pinterest. You can plug in just about any ingredient or dietary restriction and get back dozens of good choices.

That’s how I found this recipe from A Spicy Perspective. It’s packed with veggies and flavored with ginger and turmeric. Both spices are loaded with antioxidants and known for aiding digestion and reducing inflammation.

I made a few tweaks to the original recipe to sub in my preferred vegetables and cut back on the carbs a bit more. The result is spicy, delicious, and so damn good for you. I’ll happily be eating this for lunch all week.


Detox Chicken Soup

  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flake
  • 1/4 teaspoon turmeric
  • 1 shallot, peeled and chopped
  • 4 cloves garlic, chopped
  • 3-inch knob of ginger, grated
  • 2 cups chopped celery
  • 1/2 cup carrots
  • 1 cup mushrooms
  • 1 1/2 pounds boneless, skinless chicken breast
  • 3 quarts chicken broth
  • 1 tablespoon apple cider vinegar
  • 2 cups broccoli
  • 2 cups cauliflower
  • 1 cup fresh baby spinach, packed
  • Salt and pepper to taste

Heat olive oil in a large stock pot over medium heat. Add celery, carrots, shallot, garlic, ginger, salt, red pepper flake, and turmeric. Sauté until soft, about 5 minutes. Add mushrooms and sauté another 3 minutes.

Add chicken breasts, chicken broth, and apple cider vinegar to the pot. Bring to a boil, then cover and simmer for 20 minutes.

Use tongs to move chicken breasts to a cutting board. Add broccoli and cauliflower to the pot and continue simmering. Meanwhile, shred the chicken breasts with two forks.

Stir shredded chicken back into the pot, along with the baby spinach. Simmer 5 minutes until spinach is wilted and broccoli and cauliflower are tender. Add salt and pepper to taste.

Nutrition Information
Servings: 10
Calories: 196, Total Fat: 3.7g, Carbs: 10g, Fiber: 3.2g, Protein: 24.8g

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