Our Detox Chicken Soup recipe is going to make you feel warm and cozy from the inside out. Packed with vegetables, herbs, whole wheat pasta and tender, roasted chicken!
Scale
Ingredients
- 4 medium sized boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1–2 tablespoons avocado or canola oil
- 2 cups diced onions
- 1 cup diced celery
- 1 cup sliced carrots
- 2 tablespoons chopped garlic
- 1/2 cup dry white wine (optional)
- 6 cups chicken stock
- 1–2 bay leaves
- 1 tablespoon ginger paste or fresh grated ginger
- 1/2 teaspoon ground turmeric
- 2 cups fresh spinach
- 2 cups cooked whole wheat bow tie pasta
Instructions
- Season the chicken on both sides with salt, black pepper and oregano.
(1 teaspoon salt, 1 teaspoon oregano, 1/2 teaspoon pepper) - Add the oil to a large dutch oven or soup pot. Once hot, add the chicken breasts and brown for 4-5 minutes on each side. Remove to a plate and cover with foil to keep warm.
- Add the onions, celery and carrots to the pot and stir. Cook for 6-7 minutes until the vegetables are softened, then add the garlic and cook for 1 minute longer.
(2 cups onions, 1 cup celery, 2 tablespoons garlic) - Pour in the wine to deglaze the pot. (See note if not using wine) Scrape up the brown bits on the bottom of the pot and cook the wine out for 1 minute. Pour in the chicken stock and then place the chicken breasts back into the pot.
(1/2 cup wine, 6 cups chicken stock) - Add the bay leaves, ginger and turmeric, stir and bring to a simmer. Partially cover the pot with a lid and let the soup simmer for 25 minutes.
(1-2 bay leaves, 1 tablespoon grated ginger, 1/2 teaspoon turmeric) - Remove the chicken from the soup and place onto a board. Once cool enough to handle, shred the chicken and add it back to the soup.
- Stir the spinach into the soup until it wilts and then add the cooked pasta. (See note)
(2 cups fresh spinach, 2 cups cooked pasta)
Recipe Notes
If you’re not using wine to make this soup, just add 1/2 cup of water or chicken stock to deglaze the pot.
If you want to cook the pasta in the soup, add 1 cup dried pasta to the pot when you add back the shredded chicken.
Store: Store leftover soup in air tight containers in the refrigerator for up to 3 days.
Freeze: Freeze soup in freezer bags or containers for up to 6 months. If making in bulk to freeze for later meals, leave the pasta out and add cooked pasta to the soup after warming back up.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
