Ingredients
Scale
- 1 to 1.5 pounds chicken breast or thighs
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 to 4 carrots, sliced
- 3 celery stalks, sliced
- 3 to 5 cloves garlic, minced
- 1 to 2 tablespoons fresh ginger, grated
- 6 to 8 cups low sodium chicken broth
- 1 zucchini, chopped
- 2 cups chopped kale or spinach
- 1 teaspoon turmeric
- Juice of 1 lemon, plus more to taste
- Salt and pepper
- Optional: pinch of red pepper flakes
Instructions
- Warm olive oil in a big pot. Add onion, carrots, and celery. Cook for about 5 to 7 minutes until softened.
- Add garlic, ginger, and spices. Cook for about 30 seconds to 1 minute until fragrant.
- Pour in broth and add the chicken. Bring to a gentle boil, then lower heat and let it simmer.
- Simmer until the chicken is done, about 15 to 20 minutes. Remove chicken, shred it, and add it back in.
- Toss in zucchini and kale or spinach. Simmer for 5 more minutes until greens are soft.
- Turn off the heat and add lemon juice. Adjust seasoning with more lemon, salt, and pepper to taste.
Notes
For added protein, consider adding a can of rinsed white beans or chickpeas. To reduce carbs, skip beans and add extra veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: detox soup, immune boosting, weight loss, healthy soup, comfort food