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–+ servings

Easy Vegetable Chicken Detox Soup

A light, comforting soup made with lean chicken and vibrant vegetables, perfect for a nourishing reset after heavier meals.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 lb chicken breast, boneless, skinless (about 2 medium breasts)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, chopped into 1/2-inch pieces
  • 2 stalks celery, chopped
  • 2 cups broccoli florets trim large stems
  • 4 cups fresh spinach or 6 cups baby spinach
  • 6 cups chicken broth low-sodium if preferred
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 2 tablespoons fresh parsley, chopped plus extra for garnish
  • Salt and black pepper to taste

Instructions

Cooking Steps

  • Heat 2 tablespoons olive oil in a large pot over medium heat.
  • Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
  • Add the chopped carrots and celery. Cook, stirring occasionally, for 3–4 more minutes to soften slightly.
  • Pour in 6 cups chicken broth and add the whole chicken breasts to the pot. Turn the heat up to bring everything to a boil.
  • Once bubbling, reduce the heat to low, cover, and simmer until the chicken is cooked through, about 15–20 minutes (internal temperature should reach 165°F / 74°C).
  • Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
  • Add the broccoli florets and spinach. Cook uncovered for 3–5 minutes until the greens are wilted and the broccoli is tender but still bright.
  • Stir in thyme and chopped parsley. Season with salt and pepper to taste. Serve hot.

Notes

This soup is versatile; you can substitute chicken thighs for a juicier option or use vegetable broth for a vegetarian version. Add lemon juice for brightness or customize with your favorite spices.