Easy Detox Soup

detox soup in a bowl with lime wedges on the side.

This Easy Detox Soup is delicious, comforting, flavorful, and healthy! Easy to make with wholesome ingredients, this soup will help you reset your body every time you need it.

Course Soup

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 139kcal

Author Oriana Romero

Equipment

Ingredients

2 tablespoons (30 ml) olive oil
1 cup red onion, diced
1 cup bell pepper, diced (I used red and yellow)
1 cup celery, sliced
3 tablespoons fresh ginger, minced or grated
4 garlic cloves, minced
2 boneless skinless chicken breasts (about 1 lb - 450 g)
1 cup carrots, sliced
1/4 teaspoon ground turmeric
¼ teaspoon ground cumin
1/4 teaspoon cayenne pepper
8 cups chicken bone broth (see notes)
1 tablespoon apple cider vinegar
1 cup broccoli florets
1 cup kale, de-stemmed and torn in pieces
Kosher salt and fresh cracked black pepper to taste
1/4 cup chopped parsley
Thinly sliced chilies to serve (optional)

Instructions

Pressure Cooker

Set the pressure cooker to “sauté” setting and adjust it to “more”. When hot, add olive oil. Then add onions, peppers, celery, ginger, and garlic and cook, often stirring, until softened but not browned, about 3-4 minutes.
Add the raw chicken breasts, carrots, turmeric, cumin, and cayenne pepper; mix to combine. Sauté for 3 more minutes. Press “Cancel”.
Add broth and apple cider vinegar; stir to combine. Secure the lid to the instant pot—close the pressure release valve. Select "High Pressure" and adjust the cooking time to 10 minutes.
When the time is over, press “cancel” and carefully quick-release the pressure, setting the pressure valve to vent.
Remove the chicken from the pot and shred it with two forks.
Select "sauté" mode and adjust to more. Add the shredded chicken, broccoli, and kale to the soup; mix to combine. Cook for 6 – 8 minutes until broccoli is tender. Taste and add more salt and/or pepper if necessary.

Stovetop

In a large pot (I use a 6-quart one), heat the olive oil over medium-high heat. Then add onions, peppers, celery, ginger, and garlic and cook, stirring often, until softened but not browned, about 3-4 minutes.
Add the raw chicken breasts (if using), carrots, turmeric, cumin, cayenne pepper; mix to combine. Sauté for 3 more minutes.
Add broth and apple cider vinegar; stir to combine. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the chicken is cooked through and the veggies are tender, about 20 - 25 minutes.
Remove chicken from the pot and shred it with two forks.
Add the shredded chicken back to the pot and the broccoli and kale; mix to combine. Cook for 6 – 8 minutes until broccoli is tender. Taste and add more salt and/or pepper if necessary.

Slow Cooker:

Heat the olive oil over medium-high heat. Then add onions, peppers, celery, ginger, and garlic and cook, often stirring, until softened but not browned, about 3-4 minutes. Note: if your slow cooker has a brown feature, do this step in the slow cooker; if not, saute in a skillet over the stovetop.
Add the raw chicken breasts, carrots, turmeric, cumin, and cayenne pepper; mix to combine. Sauté for 3 more minutes.
Place the chicken/veggies mixture in the slow cooker. Add broth and apple cider vinegar; stir to combine.
Cool on LOW for 6 - 8 hours. Then, add the broccoli and kale at the end and cook until tender. Taste and add more salt and/or pepper if necessary.

Notes

CHICKEN: This time, I used boneless skinless chicken breasts but feel free to use bone-in legs or thighs if you prefer.

VEGETARIAN: You could easily make this vegetarian by using white beans or another vegetarian protein instead of chicken. 1 cup dry green or brown lentils is a good option. In that case, make sure to adjust the cooking time accordingly.

BROTH: When I make this soup, I like to use bone broth because it is rich in nutrients, but you can use regular chicken broth or vegetable broth for a vegetarian soup.

ORGANIC INGREDIENTS. For best results, use all organic ingredients if possible.

STORE: Let the soup cool completely. Divide into desired portions and refrigerate for up to 5 days.

FREEZE: Let the soup cool completely. Divide into desired portions and freeze in freezer containers for up to 6 months.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition