Description
This comforting detox soup is packed with a variety of vegetables and lean chicken, providing a nutritious boost to your day. It’s light yet satisfying, making it perfect for a healthy meal option.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup bell peppers, diced (any color)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts
- 6 cups reduced-sodium chicken broth
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 tablespoons lemon juice
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion, minced garlic, and minced ginger. Sauté for 3-4 minutes until the onions are translucent and the mixture is fragrant.
- Add Bell Peppers and Seasonings: Incorporate the diced bell peppers, Italian seasoning, red pepper flakes (if using), sea salt, and black pepper. Cook for an additional 3 minutes, stirring occasionally.
- Simmer with Chicken: Place the chicken breasts into the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20 minutes, or until the chicken is fully cooked.
- Shred Chicken: Carefully remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add Broccoli and Cauliflower: Add the broccoli and cauliflower florets to the soup. Continue to simmer for another 10 minutes, or until the vegetables are tender.
- Finish with Lemon Juice: Stir in the lemon juice, then taste and adjust the seasoning as needed. Remove from heat.
Notes
- Vegetable Variations: Feel free to add other vegetables such as zucchini, spinach, or kale for added nutrients.
- Protein Alternatives: For a vegetarian version, omit the chicken and add chickpeas or lentils.