Our Detox Soup Recipe is the perfect way to jump-start your healthy after an indulgent weekend. We simmer chicken bones with tons of veggies, garlic, ginger, and lemongrass until the water turns into a deep, rich broth. Serve the broth with leeks, spinach and any of your other favorite veggies.
Course Soup
Cuisine American
Keyword detox soup, detox broth, vegetable soup
Prep Time 0 minutesminutes
Cook Time 2 hourshours5 minutesminutes
0 minutesminutes
Total Time 2 hourshours5 minutesminutes
Servings 4bowls of soup
Calories 56kcal
Author Nicole
Cost $10
Equipment
stock pot
Ingredients
1largeleek
1chicken carcass
2largecarrots, peeled
2stalkslemongrass
1celery stalk
13-inch piece ginger
1largeonion, quartered
4largegarlic cloves, smashed
10cupswater
1 1/2tspkosher salt, divided plus more to taste
3cupspacked spinach (about 5 oz)
Instructions
Slice the fiberous top half of the leek off. Slice the bottom half.
Add top fiberous part of the leek, chicken carcass, carrots, lemongrass, celery stalk, ginger, onion, and garlic to a large pot. Pour water on top. Add in salt. Bring to a boil and reduce to a simmer. Cover and simmer for 90 minutes to two hours until the chicken and veggies have flavored the water.
Use a slotted spoon to remove everything from the broth. Discard.
Add the leeks. Cook for 1-2 minutes until they start to softed. Add the spianch. Stir and simmer until the spianch has wilted and leeks are cooked. Season with extra salt and pepper.